Sweet potato, orange and ginger soup

A creme fraiche spider web adds a striking yet easy-to-achieve effect to this autumnal soup. Serve to your guests to warm them up on a cold and frosty evening

Ingredients

Instructions

1. Preheat the oven to 200°C. Toss the sweet potato chunks with 2 tablespoons of oil and seasoning then spread out on a shallow oven tray and roast for
   25-30 minutes until tender and slightly caramelised.
2. Heat 1 tablespoon of oil in a large saucepan and gently fry the onion, with a pinch of salt, for
   10 minutes or until softened. Add the garlic, ginger and ground turmeric and cook for a further
   2 minutes, stirring. Pour in the vegetable stock and bring up to a simmer.
3. Add the roasted sweet potatoes to the pan and simmer for
   5 minutes.
4. Add the orange juice then blitz with a stick blender or in a liquidiser until smooth. Season to taste and reheat until hot.
5. Meanwhile, spoon the creme fraiche into a piping bag fitted with a fine nozzle, or use a disposable piping bag and snip a little off the end. Ladle the soup into bowls, pipe concentric circles with the creme fraiche. Use a cocktail stick to drag lines out from the centre to the edge to create a spider web effect.

Nutrition