Tumeric, Ginger & Sweet Potato Soup | sheerluxe.com
Sweet potato and turmeric seems to be the perfect pairing, not least because of their similarly vibrant orange interiors (although that may have something to do with it) but mostly due to the extra, essential ‘soothe-factor’ this root vegetable lends to proceedings. The gorgeous citrus notes of the freshly grated turmeric can’t really be replicated by using its more pungent ground cousin but at a pinch a teaspoon of this will still render a pot of pure golden bliss.
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Total Time: 1 Hour
Serves 2-4

Ingredients:

For the sweet potato soup:
  • 1 tbsp of groundnut oil
  • 1 onion, finely chopped
  • 2 large sweet potatoes, peeled and roughly chopped
  • 3 garlic cloves, minced
  • 1 thumb-sized piece of fresh root ginger, peeled and grated
  • 1 thumb-sized piece of turmeric, grated (or 1 scant tsp of ground turmeric)
  • 1 vegetable stock cube
  • 750ml of water, plus extra if necessary
  • Sea salt flakes and black pepper
For the roasted tamari tofu:
  • 200g of firm tofu, cut into 2cm cubes
  • 2 tbsp of soy sauce or tamari
  • 2 tbsp of groundnut oil
  • ½ tbsp of sesame oil
  • 1 tbsp of maple syrup
  • Juice of ½ clementine
To serve:
  • 1-2 tsp of dried chilli flakes
  • 1 tbsp of chopped chives

Method:

  1. Preheat the oven to 220°C. Heat the groundnut oil in a large saucepan over a medium heat, add the onion and sweat for two to three minutes until it begins to soften.
  2. Add the sweet potato to the pan along with the garlic, ginger and turmeric and cook, stirring, for a further two to three minutes until nicely aromatic. Add the stock cube and measured water and stir to dissolve, then bring to a gentle simmer and cook for 20-25 minutes, or until the sweet potato pieces are nice and soft.
  3. Meanwhile make the tofu. Place the tofu in an ovenproof dish. Whisk the rest of the ingredients together in a small bowl until smooth, pour over the tofu pieces and toss to combine. Cover with foil and roast for 20 minutes, then remove the foil and roast for a further five to ten minutes until golden and glistening. Set aside until needed (the tofu pieces will continue to firm as they cool).
  4. Transfer the sweet potato mixture to a blender and blitz until completely smooth, then return to the pan and gently heat through, adding a little extra water if you feel the soup needs thinning out a little.
  5. Once heated, divide the soup among bowls and top with the tofu pieces, a sprinkling of chilli flakes and some chopped chives.

Recipe courtesy of Cook Share Eat Vegan by Aine Carlin (Mitchell Beazley, £20)

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