Spiced Sweet Potato Soup with Sumac Croutons and Chorizo

Sweet potato soup spiced with ras-el-hanout and topped with sumac croutons and crispy chorizo. Finish off with a dollop of yoghurt for a filling winter meal.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 690kcal

Author Amy Fulwood

Ingredients

1 tablespoon Olive Oil
1 Onion chopped
680 g Sweet Potato peeled and chopped
2 cloves Garlic crushed
1-2 tablespoon Ras-el-Hanout
Salt and Pepper
2 litres Vegetable or Chicken Stock
200 g Red Lentils
1 400g tin Coconut Milk
2 slices Bread (whatever kind you like)
Drizzle of Olive Oil
1 teaspoon Sumac
75 g Chorizo cubed
Yoghurt for serving

UK Measures - US Measures

Instructions

Preheat the oven to 200°C. Heat the oil in a large soup pot over a medium heat. Add the onion and cook for five minutes. Add the sweet potato and garlic and cook for another 5 minutes then add the ras-el-hanout and a good helping of salt and pepper and cook for 2 minutes more.
Pour in the stock and lentils and bring to the boil. Cook for 20 minutes until the potatoes are tender. Blend the soup until smooth then return to the heat and add the coconut milk, check for seasoning and keep warm until ready to serve.
Cut the bread into cubes and place on a baking tray with a drizzle of olive oil. Place in the oven for 8-10 minutes until crispy and brown. Remove from the oven and sprinkle with sumac. Toss.
While the croutons are cooking heat a drizzle of olive oil in a small frying pan over a medium high heat. Add the chorizo and cook until crispy. Serve the soup topped with the croutons, chorizo and a dollop of yoghurt.

Notes

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