Description
This creamy sweet potato soup is a comforting and flavorful dish perfect for cooler weather. Roasted sweet potatoes provide a natural sweetness complemented by warm spices like cumin, smoked paprika, and cinnamon. Finished with a touch of heavy cream, this soup is velvety smooth and delicious, making an excellent starter or light meal.
Ingredients
Vegetables and Aromatics
- 2 lbs. sweet potatoes
- 1 yellow onion
- 4 cloves garlic
Spices
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp salt (or to taste)
Liquids and Oils
- 2 Tbsp olive oil, divided
- 4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise and prick their skins a few times with a fork. Rub 1 tablespoon of olive oil all over the sweet potatoes, then place them cut side down on the baking sheet.
- Check Tenderness: Roast the sweet potatoes for 30 minutes, then test for tenderness by piercing with a fork. If not tender, return to the oven for about 10 more minutes. Once tender, allow the potatoes to cool slightly.
- Sauté Onion and Garlic: While the potatoes cool, dice the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat, then add the onion and garlic. Sauté until the onions are soft and translucent.
- Add Spices: Stir in the ground cumin, smoked paprika, cayenne, cinnamon, and black pepper to the onion and garlic mixture. Cook for another minute to release the spices’ aromas.
- Blend Soup Base: Scoop the sweet potato flesh from the skins into a high-capacity blender. Add the sautéed onion and spice mixture, and pour in 2 cups of chicken broth, swirling some in the skillet first to pick up any spices. Puree until completely smooth.
- Simmer Soup: Transfer the puree to a soup pot and add 1 to 2 additional cups of chicken broth depending on your preferred soup thickness. Warm the soup over medium heat until heated through.
- Finish and Serve: Stir in the heavy cream to add richness. Taste and adjust seasoning with salt and additional pepper if necessary. Serve the soup hot for a comforting meal.
Notes
- Adjust the amount of cayenne pepper depending on your preferred spice level.
- For a dairy-free alternative, substitute heavy cream with coconut milk or a plant-based cream.
- Using a high-powered blender helps to achieve a smooth, creamy texture.
- Sweet potatoes can vary in size, so check tenderness carefully to avoid under or over roasting.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 1 month.