Spicy Sweet Potato & Clementine Soup with corriander yoghurt by Liz, Birmingham

Ingredients:

• 2 large sweet potatoes Peeled & cut into chunks
• 1 red onion chopped
• 1 clove of garlic chopped
• 1 red pepper sliced
• 1/2 tsp of cumin seeds
• 1/2 tsp corriander seeds
• 1/2 tsp of curry powder
• 2 clementines cut in half no need to peel.

For serving
4 tbsp of greek yoghurt
one pack of fresh corriander chopped & stirred into yoghurt

Dry fry the spices & then grind.
Sweat onions & garlic in olive oil until transparent, then add peppers & cook for further 2 minutes. Add rest of ingredients & enough water to cover vegetables. Simmer for 40 minutes then puree using a blender.

Pour into bowls and Swirl through yoghurt.