Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced sweet potatoes, cumin, smoked paprika, and chili powder. Stir to combine and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer until the sweet potatoes are tender, about 20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 228
Fat: 11g
Carbohydrates: 30g
Protein: 4g
Fiber: 4g
Sugar: 9g
Sodium: 1,090mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut milk or plain yogurt.
Variations:
- Add a diced apple to the soup for extra sweetness.
- Add a pinch of cinnamon for a warm, cozy flavor.
- Top with crumbled bacon or chopped nuts for added crunch.
Tips and Tricks:
- To make the soup spicier, add more chili powder or a diced jalapeno pepper.
- Use an immersion blender for easier cleanup.
- Make a double batch and freeze the leftovers for a quick and easy meal later on.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a dollop of sour cream or plain yogurt on top.
Garnishes:
Fresh cilantro, crumbled bacon, chopped nuts, or a drizzle of olive oil.
Pairings:
Serve with crusty bread or a side salad.
Suggested Side Dishes:
Roasted vegetables, a quinoa salad, or a grilled cheese sandwich.
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food Safety Advice:
Make sure to cook the sweet potatoes until they are tender to avoid any foodborne illness.
Food History:
Sweet potatoes are native to South America and were first cultivated by the Incas.
Flavor Profiles:
This soup is sweet and spicy with a hint of smokiness from the paprika.
Serving Suggestions:
Serve the soup as a starter or as a main dish with a side salad or sandwich.
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