Description
This velvety Sweet Potato Soup combines tender sweet potatoes with aromatic leeks, onions, and a hint of cumin, creating a comforting and flavorful dish perfect for any season. Enriched with cream and garnished with crunchy toppings, it’s a wholesome, satisfying soup that’s both easy to prepare and beautiful to serve.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter (or more olive oil)
- 2 onions, diced
- 2 leeks, white and pale green parts only, quartered and sliced 1cm / 1/2″ thick
- 2 garlic cloves, chopped
- 1 kg / 2 lb sweet potato, peeled, quartered lengthwise and 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/kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes
- Extra virgin olive oil, cream, yogurt, or sour cream (for drizzling or dolloping)
- Crunchy toppings such as 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, cooking for about 5 minutes until softened and fragrant.
- Add Sweet Potato and Spices: Stir in the sweet potato chunks and cumin powder. Cook for an additional 3 minutes while stirring regularly to coat the potatoes and release the spices’ aroma.
- Simmer the Soup: Pour in the low sodium chicken or vegetable stock, then add salt and black pepper. Bring the mixture to a gentle simmer, uncovered, and cook for 20 minutes until the sweet potatoes are very tender.
- Blend Until Smooth: Remove the pot from the heat and use a hand-held stick blender to puree the soup until completely smooth and creamy. Stir in the cream or extra butter to enrich the soup’s texture.
- Garnish and Serve: Ladle the soup into bowls, then finish with a drizzle or dollop of yogurt, cream, or olive oil. Sprinkle your chosen crunchy toppings such as pistachios or crispy flatbread strips for added texture and flavor.
Notes
- Use low sodium stock to better control the saltiness of the soup.
- For a vegan version, substitute butter with additional olive oil and use vegetable stock and non-dairy cream alternatives.
- Ensure the soup is blended thoroughly for a silky texture.
- Garnishes can be customized to preference, adding visual appeal and texture.
- To make ahead, the soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 180
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
