Tomato, red pepper and sweet potato soup with harissa yogurt
Tomato, red pepper and sweet potato soup with harissa yogurt
55 minutes
Prep Time20 minutes
Cook Time35 minutes
Serves6
Add Review
Login to add review
Ingredients
Method
1
Preheat the oven to 200˚C, gas mark 6. Put the peeled and cubed sweet potato in a large roasting tin with the peppers, red onions, tomatoes, whole garlic cloves and chilli; season and toss with the olive oil. Roast for 30 minutes.
2
Transfer the contents of the tin to a large pan with the vegetable stock and bring to the boil, then reduce the heat and simmer for 5 minutes until the sweet potato is cooked through. Add the smoked paprika and season. Use a stick or jug blender to whizz until smooth.
3
Ladle the soup into bowls. Gently fold the harissa into the yogurt and dollop a little on top of each one. Scatter over some chives and serve immediately, with the crusty bread on the side
