Sweet Potato, Chipotle and Tamerind Soup


900g of peeled sweet potato 250g of peeled onions 10g of peeled garlic 30g of tamarind chipotle soup 1400ml water 100ml double cream 10g salt Here’s how Peel and chop the onions, garlic and sweet potato in chunks heat a large pan and in with the chopped veg add a drizzle of rape seed oil and the salt then, give the pan a good stir around and cook for 5-10 minutes on a medium heat add in the tamarind chipotle paste, pour over the water and bring up to the boil simmer the pan for 15 minutes until the onions and sweet potatoes are soft pour in the double cream and blend to a smooth velvety soup season with a little more salt and pepper if you need it and serve with a sprinkle of crunchy chopped spring onions and parsley

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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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