“Soup of the day” at the Exmoor Inspired Studio today is Spiced Sweet Potato Soup with Chunky Crouton drizzled with Maple Syrup.
This is a great autumn soup, with the combination of Sweet Potatoes, Carrots and a pinch of Cinnamon which makes such a perfect marriage of flavours and adds a little bit of interest to a very tasty lunch time soup.
If you are looking for a quick and easy soup, with a autumnal twist, this is the one for you.
Serves: 6
Cooking Time:40 mins
Ingredients:
- 2 Tbsp. olive oil
- 1 lb. carrots (about 4 large), cut into small chunks
- 1 lb. sweet potatoes cut into small chunks
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 level tsp. ground cinnamon
- 6 dried chilli flakespinch of nutmeg
- ½ tsp of sea salt
- 2 bay leaves
- 1 vegetable stock cube dissolved in 2pts of boiling water
For the croutons:
- 2 chunky slices leftover bread, cut or torn into 1-in. pieces
- 2tbsp of olive oil
- 1 Tbsp. maple syrup
- (optional a few crushed black pepper corns)
Method: Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, sweet potatoes, onion and garlic and cook, stirring occasionally, until the vegetables are starting to lightly brown 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute. Add the stock, bay leaves and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 20 -30 minutes.
Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat.
When the soup is cooked discard the bay leaves. Using an immersion stick blender (or standard blender in two batches) puree the soup until smooth, (if the soup is too thick you can add a little boiling water a drop at a time). Adjust seasoning if desired.
Serve with the maple croutons and a further drizzle of maple syrup. (optional a sprinkle of crushed pepper corns)