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!
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.
Notes
4 servings