Spiced Sweet Potato & Carrot Soup with Crispy Tofu & Toasted Hazelnuts
A lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and vegetables. With crispy tofu on top!
Soup season has arrived.
The leaves are falling in beautiful shades of amber and greens and we had the first frost this morning. It’s also the start of lockdown 2 tomorrow–Different from the first as now everyone has been through one already, which brings some understanding but also lots of trepidation as it’s November and getting colder by the day.
For me I’m trying to me positive and seeing it as an opportunity to get back in the Kitchen and start creating some warming, hearty and soul soothing recipes for a few weeks–watch this space.
But for now, a lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and veg.
I topped with crispy tofu, which I love, but it works just as well without or adds some chickpeas or beans for protein.
I love to add some crunch to my soups and the savoury earthy hazelnuts work well with the slightly sweeter soup.
Serve with warm bread and extra virgin olive oil- heaven.
I hope you stay safe and warm 🙂 Sending love, Niki xxx
Ingredients
For the soup
- 2 tbsp olive oil
- 1 large leek sliced
- 2 carrots chopped into small pieces
- 4 cloves garlic sliced
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 to matoes sliced
- 3 medium sweet potatoes peeled and chopped into small cubes
- 1.1 litre veg stock
- Twist black Pepper
- 1 tsp sea salt
- 2 tbsp plant-based yogurt–I used oatly Greek style
For the crispy tofu
- 1 block firm tofu sliced into small cubes
- 1 tbsp veg oil
- Pinch sea salt
For the toppings
- Pinch chilli flakes
- 2-3 tbsp toasted hazelnuts
- A swirl of plant-based yogurt
- Coriander
Instructions
- Add the leek to a large pan with the olive oil and sauté for 7 -8 minutes on a low heat.
- Add in the carrots and garlic and fry for 3-4 minutes.
- Now add spices and fry for a further few minutes.
- Add the chopped tomatoes and allow to soften a little.
- Next, add the sweet potato and veg stock to the pan and simmer for 15 minutes covered–until the sweet potato is soft. Season with salt and pepper.
- Turn off the heat and then blitz using the immersion blender until smooth.
- Add more water if you’d like it thinner.
- Stir in the plant-based yogurt.
To cook the tofu
- Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.
To serve
- Top with the crispy tofu, toasted hazelnuts and plant-based yogurt.
- Sprinkle with chilli flakes and fresh coriander.
4 Responses
Made this tonight for dinner (10/10/21). Partner said it was Top 5 for scratch Vegan meals I’ve made. Did make small substitutions. But this recipe is absolutely delicious. Stand alone or as a starter. Perfect hearty soup for Autumn or holiday seasons.
Brilliant, so happy to hear! xxx
Absolutely divine! I’ve just changed for “normal” ( whatever is normal these days) potatoes because this is what I had in my pantry… we are confined again… I live in France! Thank you so much! Anne
So happy you like Anne!
Love
Niki xx