Introduction:
This Sweet Potato Soup is a comforting and nutritious dish perfect for cozy fall or winter meals. It features creamy textures with a hint of spice from cumin and cinnamon, making it both hearty and flavorful.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, fresh cilantro, a drizzle of coconut milk or cream
Directions
- Sautรฉ the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sautรฉ for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, cumin, and cinnamon. Cook for 2-3 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 20-25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you donโt have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot.
- Add Coconut Milk or Cream: Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Let the soup warm over low heat for another 5 minutes.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut milk or cream, or fresh cilantro for added texture and flavor.
Servings and Timing
- Servings: About 4-6
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
Variations
- Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Herbal: Incorporate fresh herbs like thyme or rosemary for an added depth of flavor.
- Sweet: For a sweeter version, add a small amount of maple syrup or honey.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through. Add a bit of broth or water if the soup is too thick.
10 FAQs
- Can I use other types of potatoes?
- Yes, you can use other varieties like Yukon Gold or russet, but sweet potatoes give the soup its characteristic flavor.
- Can I make this soup vegan?
- Yes, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
- How can I thicken the soup?
- If you prefer a thicker consistency, add more sweet potatoes or use less broth.
- Can I use pre-cooked sweet potatoes?
- Yes, you can add pre-cooked sweet potatoes. Just adjust the cooking time accordingly.
- Is there an alternative to coconut milk?
- Yes, you can use heavy cream or any non-dairy milk as a substitute.
- Can I freeze the soup?
- Yes, the soup can be frozen. Let it cool completely before transferring it to a freezer-safe container.
- How do I make this soup spicier?
- Add more cumin, cayenne pepper, or red pepper flakes to increase the heat.
- Can I add protein to this soup?
- Yes, consider adding cooked chicken, turkey, or beans for extra protein.
- What can I serve with this soup?
- This soup pairs well with crusty bread, a green salad, or a light sandwich.
- How can I make this soup smoother?
- Ensure all the sweet potatoes are fully blended and consider using an immersion blender for a smoother texture.
Conclusion
This Sweet Potato Soup is the epitome of comfort food, offering a blend of creamy sweetness and warm spices. Itโs perfect for chilly days, making it an ideal choice for a hearty meal or starter. With its versatility in toppings and variations, itโs easy to tailor the soup to your taste preferences and dietary needs. Enjoy this delicious and nourishing soup with your favorite sides for a satisfying meal.
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Sweet Potato Soup
- Total Time: 0 hours
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A creamy and flavorful Sweet Potato Soup, perfect for cozy meals. This soup combines sweet potatoes with aromatic spices and a touch of creaminess for a comforting, nutritious dish thatโs ideal for fall or winter.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, fresh cilantro, a drizzle of coconut milk or cream
Instructions
- Sautรฉ the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sautรฉ for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, cumin, and cinnamon. Cook for 2-3 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 20-25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you donโt have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot.
- Add Coconut Milk or Cream: Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Let the soup warm over low heat for another 5 minutes.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut milk or cream, or fresh cilantro for added texture and flavor.
Notes
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- If you prefer a thicker soup, use less broth or add extra sweet potatoes.
- For a vegan version, use coconut milk and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 600 mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27 g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg