sweet potato soup

Why I have never tried this soup before I have no clue. I was looking for a dinner idea and one day my co-worker had said she’s going to make a sweet potato soup. I thought it’s perfect and made the soup myself on the same day. It was such a mistake. Why I haven’t try this before? It’s simply delicious! And as easy to make as butternut squash soup I honestly love. Simply boil the veg with spices and broth, blitz until smooth and creamy and finish with double cream. Et voila! Extremely basic, but if you’ve never tried it before I highly recommend you to make a pot of sweet potato soup this Autumn.

I added couple carrots for some sweetness and texture, as I do with butternut squash soup. I also like sprinkling my soup with pumpkin seeds and cheddar cheese cut in small cubes – it works great with butternut squash soup, and here was also delicious. Cheddar cubes melts nicely in hot soup, becomes soft and chewy in your mouth.

When you eat a bowl of sweet potato soup you feel a wave of warmth sweep over you – perfect meal for windy Autumn afternoon. There’s nothing better than a homemade soup. Yummy!


sweet potato soup


INGREDIENTS:

  • 2 large sweet potatoes
  • 3 small carrots
  • 250 ml of vegetable stock or beef broth
  • 1/3 tsp turmeric
  • 1 large garlic clove
  • pinch of hot paprika powder or chilli flakes
  • salt to taste
  • pinch of cinnamon
  • 1 tsp of butter if you use veggie stock
  • double cream to taste

DIRECTIONS

Peel potatoes and carrots, and rinse them under running water. Cut in smaller pieces. Place in a pot with all the spices: turmeric, garlic, hot paprika or chilli flakes, some salt and pinch of cinnamon. Add 250ml of vegetable stock or beef broth and water – just enough to cover the veggies. Don’t add too much water, keep the soup thick and creamy. You can add some more water at the end if you feel like it needs more. If you use veggie stock add a teaspoon of butter – vitamins needs some fat.

Cook for about 20 minutes. Next blend the soup untill smooth and creamy. Add more chilli or salt if you feel it needs more and more water if it’s too thick. At the end add as much double cream as you like. Sprinkle with additional chilli flakes before serving.

Enjoy!

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PUMPKIN SEASON IS COMING…

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