Description
This comforting Sweet Potato Soup combines creamy sweet potatoes with warm spices like cumin and cinnamon, simmered to perfection and blended into a smooth, velvety texture. Enhanced with coconut milk or heavy cream and garnished with toasted pumpkin seeds and fresh cilantro, this soup is perfect for a cozy meal that serves 4 to 6 people.
Ingredients
Scale
Main 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
- Prepare the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, allowing the flavors to develop.
- Add sweet potatoes and spices: Stir in the cubed sweet potatoes, ground cumin, and ground cinnamon. Cook for 2 to 3 minutes, stirring occasionally, to toast the spices and coat the potatoes well.
- Simmer the soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes or until the sweet potatoes are soft and easily pierced with a fork.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. If an immersion blender is not available, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot.
- Add creaminess and seasoning: Stir in the coconut milk or heavy cream, then season with salt and pepper to taste. Warm the soup over low heat for an additional 5 minutes to meld the flavors and ensure it’s evenly heated.
- Serve and garnish: Ladle the soup into bowls and garnish with optional toasted pumpkin seeds, a drizzle of coconut milk or cream, and fresh cilantro for texture and a burst of freshness.
Notes
- You can substitute coconut milk with heavy cream for a richer flavor, or use plant-based cream for a vegan option.
- For a spicier kick, add a pinch of cayenne pepper or chopped chili when sautéing the onions.
- Toasting the pumpkin seeds beforehand enhances their nutty flavor and crunch.
- If using chicken broth, ensure it’s low sodium to better control the saltiness.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
