Pumpkin soup is ubiquitous as a winter time meal in my part of the world so I thought I’d mix it up a bit and try a sweet potato soup instead. Lots of spices and a bit of heat make this soup a little different and it would be a good introduction for the uninitiated to Indian style flavours, as it’s not too hot. I serve it with plain yoghurt on the side and crispy bruschetta for dipping. It is quite a thick soup, but you can add a little more stock to get the texture you like. Snuggle up on the couch and enjoy on a winter’s night – perfect for a Sunday night supper with a movie.
Serves 4 – 6
1/4 cup oil
3 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dried chilli flakes (use 1/2 a teaspoon if your chilli…
View original post 214 more words