Sweet potato, cumin and coriander soup

Method

1. Heat the oil in a large saucepan and fry the onions, carrots and potatoes until beginning to soften - about 10 minutes.

2. Add the cumin and curry powder and stir until the vegetables are well coated.

3. Stir in the vegetable stock cube, sugar and coconut milk. Simmer for 20 minutes, or until the vegetables are soft.

4. Blend the soup until smooth, using a stick blender. You can also use a liquidizer for this. Stir in the coriander.

5. For the sweet potato crisps, peel the potato and pare into ribbons using a vegetable peeler. Heat the oil until very hot and fry the ribbons in batches, until golden. Drain on kitchen paper and serve with the soup.

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Ingredients

1 tbsp vegetable oil, for frying
1/2 onion, diced
450g Carrots, diced
2 Sweet potatoes, (preferably yellow-fleshed), peeled, diced
2 white Potatoes, peeled, diced
1 tbsp Cumin seeds
1 tsp curry powder
1 vegetable stock cube
1 tbsp brown sugar
110ml coconut milk
bunch Coriander
sea-salt and freshly ground black pepper

For the sweet potato crisps

1 yellow-fleshed sweet potato
vegetable oil, for frying

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