Spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts

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 add 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

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 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 tomatoes 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 plantbased yogurt – I used oatly Greek style 

Crispy tofu; 

  • 1 block firm tofu sliced into small cubes 
  • 1 tbsp veg oil 
  • Pinch sea salt 

Toppings

  • Pinch chilli flakes 
  • 2-3 tbsp Toasted hazelnuts 
  • A swirl of plant based yogurt
  • Coriander 

Directions

  1. Add the leek to a large pan with the olive oil and sauté for 7 -8 minutes on a low heat. 
  2. Add in the carrots and garlic and fry for 3-4 minutes. 
  3. Now add spices and fry for a further few minutes.
  4. Add the chopped tomatoes and allow to soften a little. 
  5. 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. 
  6. Turn off the heat and then blitz using the immersion blender until smooth and creamy.
  7. Add more water if you’d like it thinner. 
  8. Stir in the plant based yogurt. 

To cook the tofu; 

  1. Heat the oil in a large frying pan or wok.  Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.

To serve;

  1. Top with the crispy tofu, toasted hazelnuts and plant based yogurt.
  2. Sprinkle with chilli flakes and fresh coriander 

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2 Comments

  1. Anne Godefroy on November 6, 2020 at 10:58 am

    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

    • Niki on November 11, 2020 at 8:05 am

      So happy you like Anne!
      Love
      Niki xx

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