Sweet Potato Soup
A warm and comforting creamy soup made from sweet potatoes, perfect for chilly evenings or when you're feeling under the weather.
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.
Notes
For a lighter version, skip the cream or substitute with coconut milk. Adjust the spice level by adding more cumin or chili powder if you like it spicy. Adding a squeeze of lemon juice just before serving can brighten up the flavors.