This is a soup that earns its colour in the oven before it ever touches the hob. The sweet potato goes in with garlic, onion and a good drizzle of Clear honey - roasted until the edges catch and caramelise - and that tray of sweet, slightly charred vegetables is what gives the finished bowl its depth. Blended smooth with stock and a pinch of chilli, it is substantial enough to be dinner. Serves 4.
Tips from Niamh: The secret here is roasting the sweet potato with the honey before it ever goes near the pot - it caramelises the edges and gives the soup all its depth, so please don’t skip it. A swirl of yoghurt and a bit of brown bread and you’ve a proper dinner.
Ingredients
- 800g sweet potato, peeled and cubed
- 1 onion, roughly chopped
- 2 cloves garlic (skin on)
- 2 tbsp olive oil
- 2 tbsp Peninsula Honey, plus extra to finish
- 1 tsp ground cumin (optional)
- Pinch of chilli flakes, plus extra to serve
- 1 litre vegetable stock
- Salt and black pepper
- Natural yoghurt, to serve
Method
- Heat the oven to 200 C. Toss the sweet potato, onion and garlic in the olive oil and honey on a roasting tray. Season.
- Roast for 30 minutes until soft and caramelised at the edges. Squeeze the garlic out of its skin.
- Tip everything into a pot, add the cumin, chilli flakes and stock, and simmer for 10 minutes.
- Blend until smooth. Season to taste.
- Serve with a swirl of yoghurt, a pinch of chilli flakes, a drizzle of Peninsula Honey, and Guinness brown bread on the side.
If you want to understand why the Clear honey works so well here - pourable, not too assertive, caramelises cleanly in heat - the clear honey guide goes into the detail. And if you are thinking about giving a jar as a gift, the honey gifts page has everything in one place.