Serves 6
- 3 tbsp olive oil
- thumb-sized piece of fresh root ginger, finely chopped
- 3 garlic cloves, crushed
- 2 onions, chopped
- 1 tbsp Forage Fine Foods wild rose el hanout
- 750g sweet potatoes, peeled and diced
- 1.2 litres vegetable or chicken stock
- salt and freshly ground black pepper
- dried wild rose petals to garnish (optional)
- - Heat the olive oil in a large, heavy-based pan then add the onion, garlic and ginger and cook over a medium heat for 5 minutes until the onions soften.
- - Add the wild rose el hanout, stir and cook for a further minute.
- - Add the sweet potatoes, stirring well to coat them in the spicy onion mixture then cook for a further couple of minutes. Add the stock, bring to the boil then cover and simmer for 25 minutes until the sweet potato is tender.
- - Blend in batches in a blender or food processor until perfectly smooth. If you do not have a blender, the soup can be passed through a sieve (using the back of the ladle) to acquire a velvety smooth texture.
- - Return to the pan, bring back up to temperature then season to taste with salt and freshly ground black pepper.
- - Ladle into warm bowls and garnish with a sprinkling of wild rose el hanout and a few dried wild rose petals.
