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Sweet Potato Soup Recipe

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★★★★★

5 from 128 reviews

A comforting and velvety Sweet Potato Soup made with sautéed onions, leeks, and garlic, infused with warm cumin, and blended into a creamy, smooth texture. This hearty soup is finished with a touch of cream and a crunchy garnish for a perfect balance of flavors and textures.

Ingredients

Scale

Base 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, cut into 1cm (1/2″) slices
  • 2 garlic cloves, chopped

Main Ingredients

  • 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, 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

Finishing Ingredients

  • 1/3 cup cream (any type) or an extra knob of butter
  • Something to drizzle or dollop: extra virgin olive oil, cream, yogurt, or sour cream
  • Something crunchy: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

Instructions

  1. Sauté aromatics: Heat the olive oil and melt the unsalted butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic, cooking for 5 minutes until softened and fragrant.
  2. Add sweet potato and cumin: Stir in the peeled and cut sweet potato chunks along with the cumin powder. Cook for an additional 3 minutes while stirring regularly, allowing the spices to release their aroma and coat the sweet potatoes.
  3. Simmer the soup: Pour in the low sodium chicken or vegetable stock. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes until the sweet potato is very tender and easily pierced with a fork.
  4. Blitz the soup: Remove the pot from heat. Using a hand-held stick blender, carefully blend the soup until completely smooth and creamy. If preferred, the soup can also be transferred in batches to a countertop blender for thorough blending. Stir in the cream or add a knob of butter to enrich the soup.
  5. Garnish and serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil, cream, yogurt, or sour cream as desired. Finish by sprinkling your choice of crunchy toppings such as pistachios, crispy flatbread strips, croutons, pepitas, or fried shallots for added texture.

Notes

  • Note 1: Use only the white and pale green parts of the leeks and cut them properly to avoid any grit.
  • Note 2: Using low sodium stock helps control the saltiness in the soup.
  • Note 3: For crunch, flatbread strips (toasted or fried), croutons, or nuts like pistachios offer great texture contrast.
  • Note 4: When blending, be cautious with hot liquids. Use a hand blender directly in the pot or blend in batches in a countertop blender with the lid slightly ajar to prevent pressure build-up.

Keywords: sweet potato soup, creamy soup, cumin soup, vegetarian soup, healthy soup, cozy winter soup

Find it online: https://kitchenbynora.com/sweet-potato-soup-recipe/