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Spiced Sweet Potato Soup

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

Exuberant, dynamic, hot and colourful: all sum up the cuisine of the Caribbean Islands.

Each island’s cooking is distinct, shaped from the cuisines of the many countries which have fought over these tropical paradises. Central to all are African flavours of okra, yam and plantain with the powerful chilli ruling supreme.


1 large Sweet Potato
2 tbsp Peanut Oil
1 chopped Onion
3 chopped Celery Stalks
2 chopped Leeks
4 chopped Garlic Cloves
2" Cinnamon Bark
2 tsp Poudre De Colombo Spice Blend
1 tsp ground White Cumin Seeds
1 tsp ground Coriander Seeds
1/2 tsp Cayenne Pepper
3 roughly chopped Tomatoes
200g plus 2tbsp for garnish Roasted Peanuts
900ml / 2 pints Vegetable Stock
1 tbsp Single Cream

  • Boil the sweet potato until very tender.
  • Meantime, heat oil and stir-fry onion, celery, leeks, garlic and cinnamon for about 15 minutes.
  • Add Poudre De Colombo, Cumin, Coriander and Cayenne and cook for another 5 minutes.
  • Stir in tomatoes and Peanuts and cook for 5 more minutes.
  • Now get that stock in, bring to the boil and simmer for 20 minutes.
  • Back to that sweet potato - scoop out the flesh and mash until smooth.
  • Add to soup and cook for 5 minutes more.
  • Adjust the heat to just short of boiling, stir in the cream and serve.

Serves 4

Seasoned Pioneers
Seasoned Pioneers