Spiced Sweet Potato & Carrot Soup with Crispy Tofu & Toasted Hazelnuts | Rebel Recipes (2024)

For the soup

• 2 tbsp olive oil
• 1 large leek sliced
• 2 carrots chopped into small pieces
• 4 cloves garlic sliced
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 to matoes sliced
• 3 medium sweet potatoes peeled and chopped into small cubes
• 1.1 litre veg stock
• Twist black Pepper
• 1 tsp sea salt
• 2 tbsp plant-based yogurt–I used oatly Greek style

For the crispy tofu

• 1 block firm tofu sliced into small cubes
• 1 tbsp veg oil
• Pinch sea salt

For the toppings

• Pinch chilli flakes
• 2-3 tbsp toasted hazelnuts
• A swirl of plant-based yogurt
• Coriander

• Add the leek to a large pan with the olive oil and sauté for 7 -8 minutes on a low heat.

• Add in the carrots and garlic and fry for 3-4 minutes.

• Now add spices and fry for a further few minutes.

• Add the chopped tomatoes and allow to soften a little.

• Next, add the sweet potato and veg stock to the pan and simmer for 15 minutes covered–until the sweet potato is soft. Season with salt and pepper.

• Turn off the heat and then blitz using the immersion blender until smooth.

• Add more water if you’d like it thinner.

• Stir in the plant-based yogurt.

To cook the tofu

• Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.

To serve

• Top with the crispy tofu, toasted hazelnuts and plant-based yogurt.

• Sprinkle with chilli flakes and fresh coriander.