Ingredients

• 900g (2lb) sweet potatoes, peeled and sliced thickly
• 1 clove garlic, chopped
• 45ml (3tbsp) olive oil
• 1 red onion, chopped
• 2 celery sticks, chopped
• 1 carrot, chopped
• 2 sprigs thyme
• 15ml (1tbsp) ground cumin
• 2.5ml (½tsp) hot pepper sauce
• 1.2l (2pts) vegetable stock
• Freshly ground black pepper

For the cream:

• 2.5ml (½tsp) paprika
• 2.5ml (½tsp) cayenne pepper
• 100ml (3½ floz) creme fraiche

To garnish:

• Sprig of coriander
• Paprika
• Black pepper

Tools

• Triblade Pan Blending attachment

Method

1. Preheat the oven to 200 ºC, 400 ºF, gas mark 6. Place the potatoes and garlic in a roasting tin and drizzle over 30ml (2tbsp) of the olive oil. Bake for 30 minutes, until potatoes are tender.
2. Meanwhile heat the remaining oil in a large deep saucepan and cook the onion, celery, carrot and thyme for 10 minutes, stirring occasionally.
3. Stir in the sweet potatoes and any pan juices. Add the cumin, hot pepper sauce, pepper and stock and bring to the boil. Cover and simmer for 20 minutes.
4. Remove the pan from the heat and using the Triblade Pan Blending attachment push into the mixture to submerge. Blend on the standard speed or speed 5 for depending on the model for approximately 2 minutes until smooth. Return to the heat and warm through.
5. For the cream: lightly stir the spices into the crème fraiche. Pour the hot soup into warmed serving bowls and spoon cream into the centre. Garnish with sprigs of coriander and dust with paprika and freshly ground black pepper.

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