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Sweet Potato Soup
Today, we are preparing a Sweet Potato Soup. This recipe provides an excellent opportunity to appreciate the creamy and natural qualities of this particular root vegetable. While sweet potatoes are commonly linked to comforting casseroles and indulgent desserts, this soup presents a warm and nourishing meal that can be enjoyed throughout the year.
This recipe offers a distinctive culinary experience, encouraging one to set aside any preconceived notions regarding sweet potato soup. It features a unique flavor profile that is likely to become a cherished favorite within one’s household. Sweet potatoes, which develop underground, possess an earthy flavor. To enhance the intrinsic taste of sweet potatoes, it is crucial to pair them with suitable herbs and spices.
Why you will love this Sweet Potato Soup?
Sweet potatoes exhibit a distinctive orange hue and are rich in essential vitamins and dietary fiber. Their inherent sweetness lends itself to a variety of culinary applications. In regions such as Jamaica, sweet potato soup is an important element of substantial meals, often enhanced with ingredients such as coconut milk, Scotch bonnet peppers, and a range of other tropical spices.
Ingredients
Sweet potatoes, Cumin, cinnamon, basil, parsley, paprika powder, ginger powder, nutmeg, onion powder and salt, Onion and garlic, Dijon mustard, Hoisin sauce, cooking cream, chicken stock cube with water as chicken broth, and extra virgin olive oil.
Sweet potatoes exhibit a naturally sweet flavor profile characterized by an earthy essence, making them an excellent accompaniment to savory spices. It is advisable to select orange-hued sweet potatoes, as they possess a creamier texture in comparison to their yellow counterparts. The sweet potato should be firm and diced uniformly to ensure optimal cooking results. Notably, regardless of whether they are roasted, mashed, or simmered, sweet potatoes serve as a delicious foundation for sauces and soups.
The combination of cumin and cinnamon achieves a harmonious balance of earthiness, while paprika imparts a subtle smoky undertone. Additionally, nutmeg and onion powder complete the seasoning profile. The inclusion of Dijon mustard contributes a sharp flavor, whereas hoisin sauce introduces a sweet and savory dimension.
Instructions
Chop the onion and mince the garlic. Peel and cube the sweet potatoes. Gather Dijon mustard, Hoisin sauce, cooking cream, a chicken stock cube, and extra-virgin olive oil.
Preheat a pot over medium-low heat. Sauté sliced onions in olive oil for 2 minutes, then add dry ingredients and minced garlic, cooking for another minute while stirring. Set aside the mixture once done.
We omitted the salt since some spices contain it. It’s best to taste as you cook and adjust salt to your preference. Boil sweet potatoes for twenty minutes until soft when poked with a fork. While traditional recipes roast them, this method is time-consuming. Remember, larger sweet potato cubes (over 1 inch) take longer to cook, while smaller ones cook faster.
Once the sweet potatoes are boiled, drain the water and return the cooked aromatics to the pot. Add one liter of water and the chicken stock cube, stirring until dissolved. Blend the ingredients with an immersion blender, either in the pot or in a glass container to avoid scratching the pot. Once the ingredients are blended, add the cream to the pot and cook over medium-low heat for 5 minutes. Stir continuously to fully combine the cream with the soup. Add salt to taste and serve immediately.
What can you serve with the Sweet potato soup?
Sweet potato soup is a creamy dish infused with spices and is incredibly versatile. To add crunch, pair it with a baguette or garlic bread, or enjoy it with a grilled cheese sandwich for extra heartiness. Toppings like croutons, pumpkin seeds, or walnuts can enhance its nuttiness. This beloved soup is hearty, comforting, nutritious, and easy to prepare.
How do you Store Sweet Potato Soup?
Store in the fridge for two to four days. Reheat on the stove or in the microwave. Sweet potato soup can also be frozen for over three months. Defrost it on the countertop and reheat it on the stove or microwave.
Expert tips
To ensure even cooking of sweet potatoes, cut them into uniform cubes. Roasting enhances sweetness, while boiling preserves it and saves time. For a savory soup, balance sweetness with aromatics like onion, garlic, or ginger, and add acidity with apple cider vinegar or lemon juice. Using broth enhances the flavor, and for a lighter option, substitute coconut milk for cream.
Ingredients
- 2 Large sweet potatoes – cubed
Condiments and Liquids
- 1 tsp Dijon mustard
- 2 tsp Hoisin sauce
- ½ cup Cooking cream
- 1 Chicken stock cube
- 1 Liter Water
- 1 Tbsp Extra virgin olive oil.
Spices
- ½ tsp Cumin
- ½ tsp Cinnamon powder
- ½ tsp Dried Basil
- ½ tsp Dried Parsley
- 1 tsp Paprika powder
- ½ tsp Ginger powder
- ½ Ground Nutmeg
- 1 tsp Onion powder
- ¼ tsp Salt Optional
Aromatics
- 1 Onion – sliced
- 2 Garlic cloves – minced
Instructions
- Boil the sweet potatoes: Boil the sweet potatoes in the pot for 20 minutes. The fully boiled sweet potatoes will be soft when you poke them with a fork or a knife. When the sweet potatoes are done boiling, drain the water and add the cooked aromatics to the pot. Add 1 liter of water and the chicken stock cube. Stir to dissolve the chicken stock cube fully, and then use the immersion blender to blend all the ingredients.
- Cook the onion, garlic, and spices: Slice the onion, mince the garlic cloves, peel the sweet potatoes, and cut them into 1-inch cubes. Cook the onion for 2 minutes in a preheated pan over medium-low heat with extra-virgin olive oil. Then add the spices and minced garlic cloves, and cook for 1 minute, stirring continuously. When the aromatics are cooked, set them aside.
- Add cooking cream: Once the ingredients are blended, add the cream to the pot and cook on medium-low heat for 5 minutes. Stir continuously to infuse the cream and the soup together completely.
Nutrition
Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
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