By:Nagi
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*** BIG THANK YOU for all your lovely messages in response to the news that Dinner made the New York Times best sellers list! Who ever thought a cookbook with a dog on the cover would become a NYT best seller. đ***
As for todayâs recipe â a healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy â croutons, nuts, crispy shallots. I used flatbread ribbons and pistachios.
Sweet potato soup
A basic sweet potato soup is made with garlic, onion and sweet potato boiled in stock that is then blitzed. Itâs fine, but itâs kind of boring (sorry!).
A carton of cream and giant hunk of cheesy garlic bread will go a long way to make it more interesting. But as a general rule, I like my soups to be able to stand on their own two feet without relying on too many extras to prop it up.
Todayâs flavour dial ups come in the form of lots of onion and leek, plus a whole tablespoon of cumin. Gosh, itâs amazing what a difference it makes to turn âfineâ into âOMG THIS IS SO DELICIOUS!!â
All you need for The Sweet Potato Soup
Hereâs all you need. The recipe only calls for 1/3 cup cream (80 ml!) for a touch of creamy mouthfeel. We donât need much because the generous amount of leek & onion plus the cumin adds great flavour. Without these, Iâd be using a lot more cream!
Leeks and onions â These add a flavour boost without having to resort to loads of cream or tons of spices to make this soup really tasty. If leeks are a bit pricey (as they can be during some months of the year) just use an extra onion instead. Just one onion to replace two leeks. Why? Because leeks have a more subtle, mild taste than onion. Two extra onions would make this soup too oniony, I think.
Bonus â Leeks donât make your eyes water when you cut them! đđť
Sweet potato â 2 medium ones totalling 1 kg / 2 lb (unpeeled weight), or one gigantic one.
Cumin powder â A spice that really compliments the sweet flavour of sweet potato. Gives this a flavour reminiscent of Moroccan food which you know is a good thing!
Garlic â This soup was never going to happen without garlic!
Butter and oil â Because of the sheer volume of onion and leek that is sautĂŠed, we need 4 tablespoons of fat to cook them. I felt like using just butter makes the soup a little too buttery, but using just oil isnât as fun. So I took the best of both worlds by using equal amounts of each.đ You can double up on either of them, if you prefer.
Chicken stock (or vegetable stock) â I know itâs counterintuitive to use chicken stock for an otherwise vegetarian soup. But it really does give the soup deeper flavour than vegetable stock. However, I freely substitute vegetable stock.
Cream â Any dairy cream will work here. Thickened or heavy cream, pure cream, single cream, double cream etc.
Alternatives â I havenât tried coconut milk or cream but I think theyâd work nicely here. Sour cream and yogurt can also be used but they wonât add that touch of creamy mouthfeel that cream gives this soup. Iâd rather use an extra knob of butter, personally.
How to make sweet potato soup
Iâm a stick blender girl, when it comes to soups. So much less mess than using a blender.
SautĂŠ leek, onion and garlic for 5 minutes until sweet and softened.
Stir sweet potato and cumin for 3 minutes so itâs nicely coated in the flavoured oil and the cumin gets toasted, which brings out the flavour.
Simmer 20 minutes â Add the stock and simmer for 20 minutes with the lid off.
Blitz with a stick blender until smooth.
Stir in cream.
Serve â Ladle into bowls and shower with something crispy! More chat on this below.
Soup toppers
I know I said at the beginning that this is a soup that stands on its own two feet. And it does. I drink it by the mugful, plain.
That said, I am a soup toppings gal and I will always encourage you to make soups more interesting with toppers. And wow, yes, we can do something different to the usual croutons and a swirl of cream!!! Today â crispy flatbread ribbons, a sprinkle of pistachio and swish of olive oil. Chosen as a nod to the Moroccan vibes in this soup.
I fried the crispy ribbons â for shooting speed purposes â but they are just as easily baked. Directions in the recipe. â Nagi x
PS And yes, you can absolutely do croutons instead if you prefer. Donât let me deter you!
Watch how to make it
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The Sweet Potato Soup
Author: Nagi
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Soup
Western
5 from 21 votes
Servings6
Tap or hover to scale
Recipe video above. A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead.
Serve with a shower of something crunchy â croutons, nuts, crispy shallots. I used pistachios and flatbread ribbons, fried for speed, but they can be baked â Note 3.
Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter â or more oil
- 2 onions , diced
- 2 leeks , white and pale green part only, quartered, cut into 1cm / 1/2âł slices (Note 1)
- 2 garlic cloves , chopped
- 1 kg/ 2 lb sweet potato , peeled, quartered lengthwise, cut into 2cm / 0.8âł chunks
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts chicken or vegetable stock , low sodium (Note 2)
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes (Note 3)
- Something to drizzle / dollop â extra virgin olive oil, cream, yogurt, sour cream
- Something crunchy â flatbread strips (pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots
Instructions
SautĂŠ aromatics â 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.
Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
Simmer 20 minutes â 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 (no lid).
Blitz â Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
Garnish â Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy â pictured with pistachios and crispy flatbread strips (Note 3).
Recipe Notes:
1. Leeks washing ( video 0.09 sec) â Chop the reedy dark green part off, only use the soft white & pale green part. Cut in quarters lengthwise but keep the root intact (for gripping). The cut part of the leek will splay out like tassles / cheerleader pom poms! Hold the root part and wash the cut part of the leek under a running tap. Shake excess water off well, then chop.
2. Stock â I really do prefer this made with chicken rather than veg stock because it gives it a deeper flavour. But veg stock is a close 2nd I freely use to keep this vegetarian. đ
3. Garnishes â Something drizzled and something crunchy is my standard soup baseline. I used crispy flatbread strips in a nod to the vaguely reminiscent Moroccan flavours in this (I say that only because of the cumin!).
CRISPY FLATBREAD STRIPS â Cut 1cm / 0.4âł strips. Scrunch in hand (to curl) then fry in 3cm / 1âł 180°C/350°Foil for 20 seconds until light golden. Sprinkle immediately with salt while hot (so it sticks).
BAKED OPTION â Coat strips generously with olive oil spray, sprinkle with salt, bake at 180°C/350°F (160°C fan) for 10 to 13 minutes or until golden and crisp, tossing once or twice. Exact time will depend on thickness of flatbread.
Croutons â Cut any bread (crustless) into 0.75 cm / â â cubes. Toss in a little olive oil to coat, sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 min, tossing halfway, until golden and crunchy. Cool fully on tray before using.
4. Blender option â Allow soup to cool for 10 minutes then transfer half into a blender. Remove the lid of the feeder tube (it might blow-off due to the heat inside!), then put the lid on. Use a folded tea towel to cover the hole then blitz until smooth. Transfer to a separate pot. Repeat with remaining soup. (Stick blender really is easier!)
Silky smooth soup â Youâll need a high powered blender like a Vitamix or Blendtec. Note: soups as is might look a bit lumpy but it tastes smooth.
5. Leftovers will keep for 4 days in the fridge. Great for freezing too!
Nutrition per serving, soup only (because I canât be held responsible for how crazy you go with toppings â and I fully endorse excessive toppings!).
Nutrition Information:
Calories: 337cal (17%)Carbohydrates: 45g (15%)Protein: 8g (16%)Fat: 15g (23%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 26mg (9%)Sodium: 749mg (33%)Potassium: 888mg (25%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 24474IU (489%)Vitamin C: 11mg (13%)Calcium: 107mg (11%)Iron: 3mg (17%)
Keywords: sweet potato soup
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66 Comments
Sandra Carle says
This was absolutely delicious, thank you Nagi đReply
Mercedes Forrest says
This is soooo good. I didnât have leeks. BUT this was excellent without them! And easy peasy for people like myself who arenât great cooks. It was so full of flavour for so few ingredients and time. Thank you.Reply
Sue Brown says
Love Dozer and your recipes
Reply
Cathy Clarridge says
This soup is delicious. My appetite has been terrible lately,
but I go through a pot of this a week. I make it all the time.Reply
Cathy Clarridge says
Have been craving sweet potatoes for awhile and this hits the spot. Absolutely delicious.
Reply
Denise says
Great soup. Didnât have any cream, put a drizzle of milk on the top. Easy to make and very tasty.Reply
Annie says
Thanks for the recipe Nagi, Iâve already made it three times, yum đđxx
Reply
Amanda Garrett says
This is the first ever Nagi recipe that my family didnât like. It was TOO sweet for them. They like sweet potato but not in large quantity. Live and learn.
However I learnt a fabulous way to cut, wash and handle leeks so pretty happy.Reply
Bronwyn says
Made this today for a cold & windy Sydney winters (well Autumn!) day. Easy to make & so delicious. Lunch sorted for the week đReply
Vivien Dale says
This is a fabulously satisfying soup; smooth, rich in flavour. Make a double batch as it wonât last
Reply
Chere Cook says
Thatâs exactly what I have done, luckily đReply
Chere Cook says
Another delicious recipe from Naga!! So easy to make and full of flavour!! Thank you from Chere. (UK)Reply
Rosa says
Yum!
I didnât have leeks so used 3 onions instead of 2, and added a carrot as I had less sweet potato than the recipe calls for. It was delicious and my 2 year old asked for seconds! Adding it to the rotation. Thanks Nagi!Reply
Hazira says
So, so good! Iâve made a few âorange soupsâ (squash, carrot, pumpkin) before and I usually struggle to finish the bowl but do anyway âbecause itâs healthyâ. This soup â I had to go for seconds and then licked the ladle đ I did make some changes: just one large onion and no leeks because I forgot to buy them, I was generous with ginger â probably two heaping teaspoons, and I added one small (the 5.5oz/161 ml) can of coconut milk instead of cream, to keep it dairy-free. Even with those liberties the soup was amazingly delicious â certainly the best purĂŠed soup Iâve ever made. The combination of sweet potato, ginger and cumin is genius â thank you, Nagi! Another winner and my new go-to recipe for an âorange soupâ.Reply
Amanda Garrett says
Where did you see or get the idea to put in ginger?
Reply
Patricia Loquet says
I just made seed clusters today and now I know the first thing Iâm going to use them with. Kudos too on the NYTâs spot. I have a copy and understand completely why this is so. You are a wonderful person and a great chef.
Reply
Ellen says
My Dad is unwell and stuck in his bed so no appetite. Made this soup but omitted the cream n crunchy toppings. Itâs delicious, enjoyed by Dad as well as Mum & IReply
Natalie says
Delicious and easy. I didnât have any cream but it was still lovely and creamy. I made it in my instant pot, pressure cooked on high for 4 minutes and left to natural release. Topped with sour cream and crispy onions. Yum! We are also loving your cook book, have made quite a few of the recipes so far and they are all delicious.Reply
Kathy says
We had this tonight with your cheesy garlic bread. Delish! I held back a little on the stock and salt, and it was just right. I was never a big fan of cumin, but it works really well here.Reply
Amy says
This is delightful, easy to make and so very fun to play with toppings. I did a heavy cream swirl and topped with peanuts, flax seeds and nutritional yeast. Eaten with the pre made dough pop cylinder type biscuits it was fabulous. Thank you, itâs already a fave.Reply
Gerard Schekkerman says
A most pleasant soup. Just a warning for the cook with family members who have sensitive palates to start with a half tsp black pepper instead of one tsp. You can always add a bit more pepper in at the end, but if it is in you cannot take it out.Reply
Suzy Charto says
I hate cumin. Is there any possible substitute?
Reply