Moroccan Sweet Potato Soup with Chermoula
2 tablespoons olive oil
2 brown onions, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground tumeric
½ teaspoon ground cinnamon
1 kg sweet potatoes, peeled and chopped
5 cups chicken or vegetable stock
2-3 tablespoons Heavenly Habanero Chilli Sauce
2 tablespoons lemon or lime juice
Salt & pepper
1 bunch each parsley and coriander
4 large cloves garlic
¾ cup olive oil
¼ cup Red Cayenne Chilli Sauce
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons lemon juice
Heat the oil in a large pot over medium heat. Add chopped onions and cook for 2 minutes.
Add garlic, ginger, spices, sweet potatoes and stock. Cook until potatoes are soft.
Puree the mixture and then stir in chilli sauce and citrus juice. Season to taste with salt and freshly ground black pepper.
Serve in bowls with a spoonful each of plain yogurt and chermoula and a sprinkle of coriander.
Coarsely chop parsley and coriander.
Place in the bowl of a processor along with remaining chermoula ingredients and pulse until combined.
Season to taste with salt.