Cooked - The Sweet Potato Soup

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rich-insurance12

The Sweet Potato Soup

6.0

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 / ½" slices (Note 1))

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 (Note 2))

1.5 tsp cooking / kosher salt

1 tsp black pepper

⅓ cup cream ((any type) or an extra knob of butter)

Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream)

Something crunchy - flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Sauté aromatics - 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 - 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 - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 3 weeks ago

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