This soup is so delicious you’ll want to eat it all at once. Dairy and gluten free, it tastes too goo to be true, having all the elements of taste to tickle all your taste buds.
2 sweet red peppers
1 tablespoon rapeseed oil
1 onion, sliced finely
4 cloves garlic, chopped roughly
4 small sweet potatoes, peeled and cut into 2cm cubes
1/2 teaspoon smoked paprika
1/4 teaspoon chilli powder
1/2-3/4 litre vegetable stock
juice of half a lime
1-2 tablespoons orange juice
1-2 tablespoons ground almonds
sea salt and freshly ground black pepper
Chargrill the peppers over an open flame until black and flaccid. Put into a bowl and cover with cling film until cool enough to handle.
Meanwhile, in a large saucepan, saute the onions and garlic in the oil until soft and golden.
Rub the black skin off the peppers, and remove the stalk and seeds. Chop and add to the onions and garlic.
Add the sweet potatoes, paprika and chilli and cook for a few minutes to released the spice flavours.
Add the stock, bring to the boil, slow to a simmer and cover. Cook until the sweet potato is soft (about 15 minutes).
When the potatoes are soft, take off the heat and blend until smooth.
Add the lime and orange juice a bit at a time together with sea salt and black pepper to taste. You are looking to be able to taste and differentiate all the elements: sweet, salty, spicy, citrusy and smoky.
Add ground almonds to thicken slightly.