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5.0 from 78 votes

The Sweet Potato Soup

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 - croutons, nuts, crispy shallots. I used pistachios and flatbread ribbons, fried for speed, but they can be baked - Note 3.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 337 kcal
Course: Soup
Cuisine: American

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, cut into 1cm / 1/2" 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
  • 1/3 cup cream (any type) or an extra knob of butter
Garnishes (Note 3)
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
  3. 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).
  4. Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
  5. 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).

Notes

  • Leeks washing ( video 0.09 sec) - 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.
  • Stock - 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. :)
  • Garnishes - 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 - Cut 1cm / 0.4" strips. Scrunch in hand (to curl) then fry in 3cm / 1" 180°C/350°F oil for 20 seconds until light golden. Sprinkle immediately with salt while hot (so it sticks). 
  • BAKED OPTION - 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 – Cut any bread (crustless) into 0.75 cm / ⅓” 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.
  • Blender option - 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 - You'll need a high powered blender like a Vitamix or Blendtec. Note: soups as is might look a bit lumpy but it tastes smooth. 
  • Leftovers will keep for 4 days in the fridge. Great for freezing too! 
  • Nutrition per serving, soup only (because I can't be held responsible for how crazy you go with toppings - and I fully endorse excessive toppings!).

Nutrition Information

Calories 337cal (17%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 26mg (9%) Sodium 749mg (31%) Potassium 888mg (25%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 24474IU (489%) Vitamin C 11mg (12%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 337

% Daily Value*

Calories 337cal 17%
Carbohydrates 45g 15%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 26mg 9%
Sodium 749mg 31%
Potassium 888mg 19%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 24474IU 489%
Vitamin C 11mg 12%
Calcium 107mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.