Curried Sweet Potato Soup

Anjali’s Curried Potato Soup is part of the Active Brokers Living with Diabetes Cookbook (http://www.activebrokers.co.uk/blog/recipes/). It's for those days when you just need a warm pick-me-up. This curried version is full of flavour from the spices and makes enough for around 6 people. So there will be plenty to share.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4 -6  cups  low sodium vegetable broth
• 1  yellow onion, diced
• 4  garlic cloves, minced
• 2  large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)
• 2  teaspoons curry powder
• 1⁄8 teaspoon red pepper flakes (omit if you donâ t like things too spicy!)
• 1⁄2 teaspoon cumin
• 3  dashes cinnamon
•  chopped cilantro (garnish)
•  chopped peanuts (garnish)
•  salt

Directions

1. Steam and sauté the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.
2. Place sweet potatoes, garlic, onions and spices into the pot. Add 4 cups vegetable broth and simmer for a few minutes, until all of the ingredients are tender.
3. Puree with a hand blender until smooth, adding more broth to achieve desired consistency.
4. Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with coriander and chopped peanuts. Enjoy!