Speedy Spiced Sweet Potato and Tomato Soup

Here is a working example of that saying, "Necessity is the mother of invention"...

You know, when you get in, everyone's hungry, you haven't got much time and you throw together the nearest things with a vague idea of what it's going to taste like at the end?

And then it turns out... DELICIOUS, so you have to quickly jot it down so you can make it again?

Well, this comes from one of those times - and you can make it one of two ways - by blitzing the veg in your food processor, cooking in a pan, then blending with a stick blender, or in a food blender (you can even chop by hand, if you have more time), or if you're lucky enough to own a wonderful gadget which will do all three for you (yes, I'm talking Thermomix! Or I'm guessing one of those new-fangled soup-maker machines will do the same job, but I can't really comment on those), then you can do it that way, with less pots. Happy times!

When I posted it in a popular recipe group I run, I was delighted with the response to it so that's why I've chosen to share it here - it's also the first recipe where I've specifically written up instructions to make in a Thermomix, as although I'm always using mine, the majority of people in my group don't own one (they haven't caught on in the UK as much as in some other countries yet). 

Serves four, 141 calories per person – a deliciously warming spicy soup ideal for colder weather!
Ready in under 20 minutes [Calories in square brackets].

To keep everyone happy, I've written down two methods, first for those cooking it in a pan, and underneath for those making it with a Thermomix. Either way, it's going to taste delicious! Same ingredients, just scroll down to your preferred method.

Ingredients

• 1 medium onion [41]
• 1 stick of celery [9]
• 2 medium sweet potatoes (300g, for paleo substitute squash/pumpkin) [294]
• 1 tsp neutral oil (e.g sunflower, for Paleo use macadamia/sesame/avocado/coconut etc.) [45]
• 1 tbsp curry powder (or to taste – I used Gayani’s Gold Dust, Sri Lankan Roasted Curry Powder, you could use a medium Madras powder, or other medium heat curry powder - if you want to make your own Sri Lankan Roasted Curry Powder, I have a recipe here) [19]
• 1 tin chopped tomatoes (400g) [100]
• 600ml hot vegetable stock (Knorr Touch of Taste is low calorie) [30]
• 2 tsp vinegar (i.e. white wine, for Paleo apple cider vinegar or lemon juice is also great) [2]
• 1 tbsp cumin seeds [23]
•  Salt, to taste

Method 1 (on the hob)
Peel the onion and sweet potatoes, and chop into large chunks along with the celery. Quickly pulse in a food processor until finely chopped.

Heat the oil in a good non-stick pan, add the chopped vegetables and gently fry for 3 or 4 minutes. Add the curry powder and cook for a further two minutes until fragrant.

Add the tomatoes, hot stock and vinegar, bring to the boil, and leave to simmer for about 10 minutes. Meanwhile, toast the cumin seeds in a dry pan until fragrant, and set aside.
Blitz the soup until smooth (a hand blender should do the job, be careful if you use a food processor or blender, refer to instructions re. boiling liquids), season to taste if necessary, stir in the majority of the cumin seeds, and serve with the rest of the toasted cumin seeds sprinkled on top. If you're not counting, serve with crusty bread, or warmed Indian flatbreads.

Method 2 (Thermomix)

Peel the onion and sweet potatoes, and chop into large chunks along with the celery. Chop in the Thermomix with the oil 6 seconds / Speed 5 until finely chopped.

Scrape down the sides of the TM with a spatula, then soften for 5 minutes / 100C / Speed 1. Add the curry powder and cook for a further 2 minutes / 100C / Speed 1. 

Add the hot stock, tomatoes and vinegar (or lemon juice) and cook for 12 minutes / 100C / Speed 2. Meanwhile, toast the cumin seeds in a dry pan until fragrant and set aside (the quantity is really a little too small to do in the TM, as they won't move around and may burn).

Puree for 1 minute / 100C / Speed 9 (or longer) until smooth. Taste, and add salt as necessary. Add the majority of the cumin seeds, stir in quickly (with the spatula or put on 10 seconds / Speed 2) and serve with the rest of the toasted cumin seeds sprinkled on top. If you're not counting calories, serve with crusty bread, or warmed Indian flatbreads.

Notes
If anyone in the UK is interested in buying some Sri Lankan curry powder, I buy the hot version from this lovely Sri Lankan lady I know, called Gayani - you can contact her here for more information about purchasing it (it's called Gold Dust, and I buy the hot version) - sales@gayaniskitchenhq.co.uk
I've posted a recipe for Sri Lankan curry too, which you might also like...