Sweet Potato Soup

Why You’ll Love This Recipe

This Sweet Potato Soup is a rich and comforting dish that’s perfect for any season. The combination of caramelized onions, leeks, and garlic brings depth to the naturally sweet and creamy sweet potatoes, while the cumin adds a warm, earthy note. Blended until smooth, the soup is velvety and satisfying, with a hint of spice and creaminess. Garnished with crunchy toppings like crispy flatbread strips or pistachios, this soup is the perfect balance of flavors and textures—ideal for a cozy dinner or a comforting starter!

Ingredients

For the Soup:

• 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 sliced into 1cm (½”) pieces

• 2 garlic cloves, chopped

• 1 kg / 2 lb sweet potatoes, peeled, quartered, and cut into 2cm (0.8”) chunks

• 1 tbsp cumin powder

• 1.25 liters / 1.25 quarts chicken or vegetable stock (low sodium)

• 1 ½ tsp kosher salt

• 1 tsp black pepper

• ⅓ cup cream (any type) or an extra knob of butter

For Garnish (optional):

• Extra virgin olive oil, cream, yogurt, or sour cream

• Something crunchy: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics:

1. Heat the olive oil and melt the butter in a large, heavy-based pot over medium heat.

2. Add the diced onion, leeks, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the onions and leeks are softened and fragrant.

Cook the Sweet Potato:

1. Add the sweet potato chunks and cumin powder to the pot. Stir well and cook for another 3 minutes to allow the sweet potatoes to absorb the flavors.

Simmer:

1. Pour in the stock, and add the kosher salt and black pepper. Bring the mixture to a simmer.

2. Once simmering, lower the heat and cook for 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.

Blend the Soup:

1. Remove the pot from the heat. Using a hand-held stick blender, blend the soup directly in the pot until smooth and creamy. (If using a regular blender, allow the soup to cool for 10 minutes before blending in batches for a smoother texture.)

2. Stir in the cream or an extra knob of butter until well combined.

Garnish and Serve:

1. Ladle the soup into bowls.

2. Drizzle with your choice of olive oil, cream, or yogurt for extra richness.

3. Top with something crunchy, like crispy flatbread strips, croutons, or pistachios, for added texture and flavor.

Servings and Timing

• Servings: 6 servings (as a main) or 8–10 servings (as a side)

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.

• Herbs: Fresh herbs like thyme or rosemary can be added to the soup while simmering for additional flavor.

• Vegan Version: Use vegetable stock and swap the butter and cream for coconut milk or a plant-based alternative.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well for up to 3 months. Allow it to cool before transferring to freezer-safe containers. Thaw and reheat in a pot when ready to serve.

• Reheating: Reheat the soup over low heat on the stovetop, stirring occasionally, until heated through.

FAQs

Can I use a different type of squash in this soup?

Yes, you can substitute sweet potatoes with butternut squash for a slightly different flavor. The cooking time will remain similar.

Can I make this soup spicier?

Yes, you can add more cumin, or include a pinch of chili powder or cayenne pepper to increase the heat. You can also top with spicy chili flakes for extra heat.

Can I make this soup ahead of time?

Yes, this soup tastes even better after a few hours as the flavors meld. Make it ahead, store it in the fridge, and reheat before serving.

How can I make this soup thicker?

If you prefer a thicker soup, you can add more sweet potatoes or simmer the soup for a little longer to reduce the liquid.

Can I use a blender instead of a stick blender?

Yes, if you don’t have a stick blender, allow the soup to cool for 10 minutes and then blend it in batches in a regular blender. Be sure to cover the blender lid with a towel to avoid any splashing.

Conclusion

This Sweet Potato Soup is a deliciously comforting dish that’s perfect for chilly days. The creamy texture, rich flavors, and hint of cumin make it a warm, satisfying meal. Whether you enjoy it as a side or a main, it’s easy to prepare and packed with nutrients. Garnished with a drizzle of cream or olive oil and a crunchy topping, this soup is sure to become a favorite in your recipe collection!

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