Sweet Potato Soup is a warm, comforting dish perfect for chilly evenings or when you’re feeling under the weather. This creamy soup is nutritious and full of flavor, making it a go-to recipe for families looking for a wholesome meal.
Why Make This Recipe
Making Sweet Potato Soup is not only easy and quick, but it also provides a great way to enjoy the nutritional benefits of sweet potatoes. They’re rich in vitamins and minerals, and the addition of spices like cumin gives this soup a delightful depth of flavor. Plus, it’s a one-pot recipe, which means less cleanup!
How to Make Sweet Potato Soup
Ingredients:
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter (or more oil)
- 2 onions, diced
- 2 leeks, white and pale green part only, quartered and cut into 1cm / 1/2″ slices
- 2 garlic cloves, chopped
- 1 kg/ 2 lb sweet potato, peeled, quartered lengthwise, and cut into 2cm / 0.8″ chunks
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
- Something to drizzle/dollop (extra virgin olive oil, cream, yogurt, sour cream)
- Something crunchy (flatbread strips, croutons, pistachios, pepitas, crispy fried shallots)
Directions:
- Sauté Aromatics: Heat the oil and melt the butter in a large heavy-based pot over medium heat. Cook the onion, leek, and garlic for 5 minutes until softened.
- Add Sweet Potato and Cumin: Add the sweet potato and cumin, and cook for another 3 minutes, stirring regularly.
- Simmer: Add the stock, salt, and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (do not cover the pot).
- Blitz: Remove the pot from the stove. Blitz the soup with a hand-held stick until smooth (or use a blender). Stir in the cream.
- Garnish: Ladle the soup into bowls. Drizzle with yogurt, cream, or olive oil and sprinkle with something crunchy, like pistachios or crispy flatbread strips.
How to Serve Sweet Potato Soup
Serve your Sweet Potato Soup warm. It pairs beautifully with crusty bread or a simple salad. You can also customize it by adding different toppings like fresh herbs or a dash of hot sauce for an extra kick.
How to Store Sweet Potato Soup
If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.
Tips to Make Sweet Potato Soup
- For a lighter version, you can skip the cream or substitute with coconut milk.
- Adjust the spice level by adding more cumin or even some chili powder if you like it spicy.
- Adding a squeeze of lemon juice just before serving can brighten up the flavors.
Variation
You can add other vegetables like carrots or butternut squash for additional sweetness and nutrition. Alternatively, try adding different herbs like thyme or rosemary for a different flavor profile.
FAQs
Can I make this soup vegan?
Yes! Simply use vegetable stock and omit the cream or replace it with a plant-based cream.What can I substitute for sweet potatoes?
You can use butternut squash or regular potatoes if you prefer, but the taste will vary.Can I use a blender?
Yes! If you do not have a hand-held blender, you can transfer the soup in batches to a regular blender. Just be cautious with the hot liquid.
Sweet Potato Soup
Ingredients
Aromatics
- 2 tbsp extra virgin olive oil For sautéing.
- 30 g unsalted butter Or more oil if preferred.
- 2 pieces onions, diced
- 2 pieces leeks, white and pale green part only, quartered and cut into 1cm slices
- 2 cloves garlic, chopped
Main Ingredients
- 1 kg sweet potato, peeled, quartered lengthwise, and cut into 2cm chunks
- 1 tbsp cumin powder
- 1.25 litre chicken or vegetable stock, low sodium
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- ⅓ cup cream (any type) Or an extra knob of butter.
Toppings
- Something to drizzle/dollop (extra virgin olive oil, cream, yogurt, sour cream)
- Something crunchy (flatbread strips, croutons, pistachios, pepitas, crispy fried shallots)
Instructions
Preparation
- Heat the oil and melt the butter in a large heavy-based pot over medium heat. Cook the onion, leek, and garlic for 5 minutes until softened.
Cooking
- Add the sweet potato and cumin, and cook for another 3 minutes, stirring regularly.
- Add the stock, salt, and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (do not cover the pot).
- Remove the pot from the stove. Blitz the soup with a hand-held stick until smooth (or use a blender). Stir in the cream.
Serving
- Ladle the soup into bowls. Drizzle with yogurt, cream, or olive oil and sprinkle with something crunchy, like pistachios or crispy flatbread strips.
