Funny you should mention soup Sturdy, I made some yesterday to use up leftovers!
Now this one is a bit of an aquired taste, but here goes anyway..
Spicy and creamy Sweet Potato Soup
2 large sweet potatoes (you know, the ones at the bottom of the veggie drawer that you forgot about and are past their best
I medium carrot
One onion, we like large you may like medium
Small amount of garlic, we like this in it but it isn't essential
About half teaspoon haldi (turmeric)
half teaspoon cinnamon
3 cardamom pods, remove seeds and keep them, discard pods
abouth the same of ginger, we use fresh but dried is fine
one teaspoon hot cayenne
A few cumin seeds (optional)
a small amount of fresh chili or half teaspoon dried
Enough chicken/veggie stock to cover the sweet potatoes and carrot by about 2 inches
Small amount of oil
Some fresh coriander (optional)
Chop sweet spuds and carrots into large chunks, we liquidise the soup when it is cooked.
Chop onion into thin slices, chop garlic if using.
Fry onion for about 5 mins, while you are doing this, bash the cardomom seeds up in a pestle and mortar. If you haven't got one, just bash them with something fairly heavy! Add the other spices to the cardomom.
After the onion has been frying for 5, add the spices and fry for about 2 mins, no more.
Add the sweet potato and carrot, mix in with the spices and fry for a few minutes more then add the stock, boil and turn down to a simmer. Cook for about 40-45 mins ort until the veg is nicely squishy.
I use a hand blender (under a tenner from Argos) to blend it but be careful you don't get splashed, keep blender at the base of the pan. I add a good quantity of milk to this soup, about a quarter of a pint because it is much nicer creamy and as it is quite thick, it can handle that amount of milk.
Unusual but very nice and warming, good with a roll or crusty bread (I avoid these but soup is filling anyway)