Carrot and Sweet Potato Soup

A quick, creamy soup that gets a lift from warm spices, yogurt and a hazelnut parsley topping.

Soup:
1 lb / 450 g carrots, washed and chopped into 2″ lengths, halved lengthwise if thick
1 large sweet potato (about 3/4 lb), peeled and chopped into 1″ cubes
1 serrano chile, halved lengthwise and seeded
4 Tbs olive oil, divided
Salt
1 large onion
1″ piece ginger
2 cloves garlic
2 tsp Ras el Hanout; OR sub in 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp paprika, 1/4 tsp cinnamon and a pinch of cayenne
32 oz / 950 mL vegetable stock

Gremolata:
handful of hazelnuts, toasted
handful of parsley, leaves picked
1 lemon
dollop of plain yogurt for serving

View the full recipe at Borrowed Salt →