By Illanique van Aswegen, Crush Magazine.
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A slightly spicy soup that is naturally sweetened with carrot juice –perfect for the cooler weather.
Ingredients
Soup
1 kg sweet potatoes, peeled and chopped
5 C (1.25 L) vegetable stock
2 C (500 ml) Rugani 100% Ginger Infused Carrot Juice
2 fat cloves garlic
1½ tsp (7.5 ml) roasted masala spice
1 tsp (5 ml) turmeric
¼ C (60 ml) sour cream + extra to serve
salt and pepper
Toasted Cheese Dippers
8 slices bread
50 g butter
4 (120 g) slices cheddar cheese
To Serve
¼ C (60 ml / 30 g) Za’atarspice or dukkah
100 g pitted black olives, halved
handful micro herbs
Method
Soup
- Combine the sweet potatoes, stock, juice, garlic, masala and turmeric in a large pot over medium heat.
- Bring it up to a gentle simmer and cook for 20-30 minutes until the sweet potatoes are fork tender.
- Add the sour cream and purée until smooth.
- Season to taste.
Toasted Cheese Dippers
- Butter the bread slices on the outside and make 4 closed cheese sandwiches.
- Toast sandwiches in a sandwich press until golden and crisp.
- Cut into triangles.
To Serve
- Swirl some sour cream into each portion of soup.
- Scatter some za’atar or dukkah on top and add the olives and micro herbs.
TIP: The sweet potatoes can be replaced with potatoes, pumpkin, or butternut if preferred.
