With sweet potato bang in season, this sweet potato soup is simply perfect for spring suppers and lunches. The beautiful swirl of the blackberry and basil sauce is an unusual addition but lifts the creamy soup to another level.
SERVES 4–6
- 150g blackberries
- 3 large sweet potatoes
- 2 tbsp coconut oil
- 1 white onion
- 2 garlic cloves, crushed
- 1 x 400ml can of coconut milk
- 500ml fresh vegetable or chicken stock
- 1 tbsp finely chopped basil
- 1 tsp lemon juice
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp freshly chopped parsley
- Salt
- Preheat the oven to 200C/gas 6.
- Cut the sweet potato into large chunks. Melt 1 tbsp of coconut oil and rub the sweet potato in the oil. Roast in the oven for 40 mins until golden and cooked through.
- Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, garlic and a big pinch of salt. Sauté for 5 mins, before adding the coconut milk, roasted sweet potato and stock. Simmer for 10 mins while you make the blackberry sauce.
- Place the blackberries, basil, lemon juice, honey, balsamic vinegar and a pinch of salt in a pot. Bring to the boil before turning down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
- Blend the soup, and top with the blackberry sauce and freshly chopped parsley.