Method
Peel the sweet potatoes, then cut into 2–3cm chunks and place in a medium-large saucepan. Add the orange zest and juice, sugar, tamari, garlic and spices. Pour in 500ml water and add some salt and pepper.
Bring to the boil then reduce the heat and simmer, uncovered, for about 15 minutes, until the sweet potato is completely tender.
Fish out and discard the cinnamon stick and star anise. Now purée the soup until smooth – I do this in the saucepan, using a stick blender, but you can use a jug blender. Taste the soup and add more salt or pepper if needed.
Ladle the soup into warmed bowls. Top with coriander leaves and a little finely chopped red onion, if you like. Splash on a few more drops of tamari, if you wish, and serve.
Swaps
Replace the sweet potato with 500g peeled, deseeded squash.
Ingredients
- 500g sweet potatoes
- Finely grated zest and juice of 2 medium-large oranges
- 1 tbsp sugar
- 2 tbsp tamari
- 2 garlic cloves, chopped
- 1 cinnamon stick
- 2 star anise
- A pinch of dried chilli flakes
- Sea salt and black pepper
TO FINISH
- Coriander leaves
- Finely chopped red onion, (optional)
- A little extra tamari (optional)
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