Sweet Potato Soup with Cumin, Cream, and Crunchy Garnishes Recipe
Introduction
This Sweet Potato Soup is a comforting, creamy dish perfect for cozy evenings. Its subtle blend of cumin and garlic adds warmth, while a crunchy topping provides a delightful contrast. Easy to make and satisfying, it’s a wonderful way to enjoy a nutritious meal.
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
- 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 or kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
- Something to drizzle or dollop, such as extra virgin olive oil, cream, yogurt, or sour cream
- Something crunchy for garnish, like flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots
Instructions
- Step 1: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, leeks, and chopped garlic. Cook for about 5 minutes until softened but not browned.
- Step 2: Add the sweet potato chunks and cumin powder to the pot. Stir regularly and cook for another 3 minutes to allow the spices to release their aroma.
- Step 3: Pour in the stock, then season with salt and black pepper. Bring the mixture to a gentle simmer, uncovered, and cook for 20 minutes or until the sweet potatoes are very tender.
- Step 4: Remove the pot from the heat. Use a hand-held stick blender to puree the soup until smooth. If using a standard blender, carefully blend in batches. Stir in the cream or an extra knob of butter for richness.
- Step 5: Ladle the soup into bowls. Drizzle with your choice of yogurt, cream, or olive oil. Sprinkle with crunchy toppings such as pistachios and crispy flatbread strips for texture and garnish.
Tips & Variations
- Use vegetable stock to keep this soup vegetarian or vegan by substituting the butter with extra olive oil and the cream with coconut cream.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika along with the cumin.
- Leftover soup can be blended with roasted red peppers or carrots to vary the flavor.
- Flatbread strips can be easily made by toasting thin bread slices with olive oil and seasoning.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if it thickens too much. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply replace the butter with extra olive oil and use a plant-based cream alternative or omit the cream entirely. Also, choose vegetable stock instead of chicken stock.
What can I use if I don’t have a hand-held blender?
If you don’t have a hand-held blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, then return to the pot. Be cautious of hot liquid and vent the lid slightly to avoid pressure build-up.
PrintSweet Potato Soup with Cumin, Cream, and Crunchy Garnishes Recipe
A comforting and creamy Sweet Potato Soup made with fragrant cumin, sautéed aromatics, and smooth blended sweet potatoes. Perfectly seasoned and garnished with crunchy toppings and a drizzle of cream or olive oil, this soup is a warming, nutritious meal that is easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Fat
Ingredients
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 and 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
Seasonings & Garnishes
- 1.5 tsp cooking or kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
- Something to drizzle or dollop (extra virgin olive oil, cream, yogurt, sour cream)
- Something crunchy – flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots
Instructions
- Sauté aromatics: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic, then cook for about 5 minutes until they become soft and fragrant.
- Add sweet potato and cumin: Stir in the sweet potato chunks and cumin powder, cooking for an additional 3 minutes while stirring regularly to coat the vegetables and develop the flavors.
- Simmer the soup: Pour in the low sodium chicken or vegetable stock along with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes or until the sweet potatoes are very tender.
- Blend the soup: Remove the pot from heat and use a hand-held stick blender to puree the soup until it’s perfectly smooth. If using a blender, allow the soup to cool slightly before blending in batches. Then stir in the cream or an extra knob of butter for richness.
- Garnish and serve: Ladle the creamy soup into bowls. Drizzle with your choice of yogurt, cream, or extra virgin olive oil and sprinkle with crunchy toppings like pistachios, crispy flatbread strips, or croutons to add texture and flavor contrast.
Notes
- Note 1: Use only the white and pale green parts of the leeks for the best flavor and texture.
- Note 2: Choose low sodium stock to control the saltiness of the soup.
- Note 3: Flatbread strips add a delightful crunch; other options include croutons or roasted nuts like pistachios or pepitas.
- Note 4: If you don’t have a hand-held stick blender, a regular blender works well – blend in batches and be cautious with hot liquids.
Keywords: sweet potato soup, creamy soup, healthy soup, cumin soup, vegetarian soup, easy soup recipe
