This mild, richly flavoured soup is great winter comfort food.
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
5 cm piece fresh ginger, finely grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1?2 teaspoon ground cinnamon
750 g orange sweet potatoes, peeled and diced
250 g boiling (waxy) potatoes, peeled and diced
2 bay leaves
5 cups (1 1/4 litres) chicken or vegetable stock
2 teaspoons honey
2 tablespoons lemon juice
salt and freshly ground black pepper
3 tablespoons chopped coriander leaves
Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 2–3 minutes, or until translucent.
Stir in the garlic, ginger and spices and cook for 2 minutes, or until fragrant. Add the sweet potato, potato, bay leaves and stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are soft.
Allow the soup to cool a little, then purée the mixture and gently reheat.
Stir in the honey, lemon juice and salt and black pepper to taste. Serve sprinkled with the coriander.
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