Sweet Potato Soup
Cumin, onion, and leek give this smooth sweet potato soup plenty of flavor. Finish it with a drizzle and a crunchy topping.
By Cookin' KitchenUpdated
- Total: 40 minutes
- Servings: 6 servings
Recipe
Sweet Potato Soup
Cumin, onion, and leek give this smooth sweet potato soup plenty of flavor. Finish it with a drizzle and a crunchy topping.
Cookin' · https://cookin.club/recipes/sweet-potato-soup
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 6
Ingredients
For 6 servings
Soup
Garnishes
Instructions
Soup
Step 1: Heat the oil and melt the butter in a large heavy-based pot over medium heat. Add the onion, leek, and garlic and cook for 5 minutes, until softened.
Step 2: Add the sweet potato and cumin. Cook for another 3 minutes, stirring regularly.
Step 3: Add the stock, salt, and pepper. Bring to a simmer, then cook uncovered at a gentle simmer for 20 minutes, until the sweet potato is very tender.
Step 4: Remove the pot from the heat. Blend with a hand-held stick blender until smooth, then stir in the cream.
Step 5: Ladle the soup into bowls. Drizzle with yogurt, cream, or olive oil and sprinkle with something crunchy, such as pistachios and crispy flatbread strips.
Notes
Leek preparation
Trim off the dark green, reedy part of the leeks and use the soft white and pale green portions. Cut them lengthwise into quarters, keeping the root end intact to hold the pieces together. Rinse the cut layers under running water, shake off excess water, then chop.
Optional crunchy toppings
For crispy flatbread strips, cut flatbread into 1 cm strips, scrunch them to curl, then fry in 3 cm of oil heated to 180°C for about 20 seconds, until lightly golden. Sprinkle with salt while hot. For a baked option, coat the strips generously with olive oil spray, season with salt, and bake at 180°C (160°C fan) for 10 to 13 minutes, tossing once or twice, until golden and crisp. Baking time varies with the thickness of the flatbread.
To make croutons, cut crustless bread into 0.75 cm cubes, toss with a little olive oil and a pinch of salt, then bake at 180°C for 10 minutes, tossing halfway through, until golden and crunchy. Cool completely on the tray before using.
Blender option and storage
If using a countertop blender, let the soup cool for 10 minutes, then blend it in batches. Remove the feeder-tube lid before putting the blender lid in place, cover the opening with a folded tea towel, and blend until smooth. Transfer each batch to another pot as you work.
Keep leftovers in the refrigerator for up to 4 days. The soup also freezes well.
Nutrition per serving
- Calories
- 337 kcal
- Fat
- 15 g
- Saturated fat
- 7 g
- Carbohydrates
- 45 g
- Sugar
- 10 g
- Fiber
- 6 g
- Protein
- 8 g
- Sodium
- 749 mg
- Cholesterol
- 26 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cumin, onion, and leek bring a deep savory flavor to this smooth sweet potato soup. Finish each bowl with a drizzle of olive oil, cream, or yogurt and something crunchy, such as pistachios or crispy flatbread strips.
Use vegetable stock to keep the soup vegetarian, or choose chicken stock for a deeper flavor. If leeks are unavailable or costly, replace the two leeks with one extra onion.
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