Heat olive oil in a pot and fry the onions for about 6 minutes till soft.
Add in the ginger, garlic, Chinese five spice, carrots and sweet potato and stir for 2 minutes until flavours develop.
Add in the stock, chilli, salt and pepper and bring to a boil.
Reduce the heat and simmer for about 10 minutes until the sweet potato and carrots are soft.
Switch off heat, allow the soup to cool and then puree with hand blender before adjusting the seasoning.
Warm soup thoroughly and garnish before serving.
Notes
Take your time when sautéing the onions. Cooking them slowly over medium heat for about 6 minutes allows them to release their natural sweetness, enhancing the overall flavor of the soup.
Add ginger, garlic, and Chinese Five Spice after the onions have softened. This allows the spices to bloom in the residual heat, creating a depth of flavor.
Ensure uniform cutting of sweet potatoes and carrots for even cooking. This helps all the vegetables become tender simultaneously for even cooking.
Choose a good-quality vegetable stock or broth to enhance the overall taste of the soup. If using store-bought, consider low-sodium options to have better control over the salt content.
Start with a modest amount of chili flakes and adjust according to your spice preference.
When pureeing the soup, aim for a smooth and creamy consistency. Be cautious with hot liquids in a blender; allow the soup to cool slightly, or use an immersion blender directly in the pot.
Taste the soup after blending and adjust the seasoning accordingly.
There are XX Blue Plan SmartPoints in one serving of this.