Sweet 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
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 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
