Sweet Potato Soup (Print Version)
# Ingredients:
01 -
2 shallots, finely chopped.
02 -
2 or 3 large sweet potatoes.
03 -
2 tablespoons of olive oil.
04 -
1 teaspoon of cumin (use less if you'd like).
05 -
1 teaspoon of thyme (dried).
06 -
4 cups of veggie or chicken stock.
07 -
Salt and black pepper as needed.
08 -
Optional: a dollop of sour cream for serving.
09 -
Optional: a sprinkle of fresh herbs or chives to decorate.
# Instructions:
01 -
Set your oven to 425°F (220°C) and let it warm up.
02 -
Chop the shallots and peel the sweet potatoes into 1-inch cubes.
03 -
Toss the sweet potatoes and shallots on a baking tray with some olive oil. Sprinkle on thyme and cumin, mixing to coat everything evenly.
04 -
Place the prepared veggies in the oven and roast them for about 30 minutes. They should be soft and caramelized when done.
05 -
Take the roasted veggies out and let them rest for a bit. Then move them to a blender or food processor.
06 -
Pour 4 cups of broth into the blender, along with some salt and pepper.
07 -
Blend everything together until the texture is smooth and silky. If your blender's small, you might have to do it in parts.
08 -
Too thick? Splash in extra broth. Too thin? Simmer it gently till it's just right. Taste and tweak the seasoning if needed.
09 -
Serve up the warm soup and, if you'd like, add a swirl of sour cream on top.
10 -
Scatter on some chives or fresh herbs for a nice finishing touch.
# Notes:
01 -
Feel free to use spices like ras el hanout, harissa, chili powder, or fresh ginger instead of cumin and thyme.
02 -
Want to bulk it up? Add chickpeas, some shredded chicken, or even wilted greens.
03 -
This soup works great as a light meal with a salad and some crusty bread.
04 -
You can also pair it with mains like chicken or pork chops for a heartier dinner.
05 -
Got leftovers? Freeze them for up to three months in containers or bags.
06 -
To warm it up, let it defrost in the fridge overnight or heat from frozen on low. If it’s separated, just give it a good whisk or re-blend briefly.