Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spiced sweet potato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
The ultimate easy meal to enjoy throughout the week or to please a crowd. Then add sweet potato, salt, black pepper, cumin, cinnamon, coriander, turmeric, and cayenne (optional). Sweet potato soup warmly spiced and beautifully presented.
Spiced Sweet Potato Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Spiced Sweet Potato Soup is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spiced sweet potato soup using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spiced Sweet Potato Soup:
- Prepare 500 g sweet potatoes or yams (about 2 large ones. I used the purple skinned Japanese yams)
- Get 1/2 onion
- Take 1 Tbsp butter or olive oil
- Take 400 ml vegetable or other broth (I use kombu broth)
- Make ready 1/2 tsp salt
- Prepare 1/4 tsp ground cinnamon, more to taste
- Take 1/4 tsp ground nutmeg, more to taste
- Prepare 100 ml milk (optional)
Spiced Sweet Potato Soup With Pistachio Dukkah. The ultimate easy meal to enjoy throughout the week or please a crowd. Deeply flavored and spicy, this rich soup makes a delicious first course. Or pair it with a salad for a light dinner.
Instructions to make Spiced Sweet Potato Soup:
- Scrub the sweet potato to remove any dirt. Peel skin if you like and cut into cubes (I used purple skinned Japanese sweet potatoes so left the skin on because I like the color and flavor). Slice the onion thin.
- Heat the butter or olive oil in a medium pot. Add the onions and saute on medium low until soft and translucent.
- Add the sweet potatoes, salt, cinnamon and nutmeg and stir for a minute to coat in oil and distribute the spices.
- Pour in enough broth to just cover everything. Bring to a boil, turn to low heat and simmer with the lid on for about 15 minutes until the sweet potatoes are soft.
- After the sweet potatoes are soft, blend the soup with a stick blender or mixer of some sort until smooth and thick. If it's too thick, add a little more broth - or - to make it a little creamier add 100 to 200 ml milk and mix well.
- Adjust taste with salt, and more spices if you like. Serve in bowls and garnish with another dash of cinnamon, or thick yogurt, or cream.
Sweet potato soup is the perfect fall and winter soup. It's a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. Sweet potato and capsicum have an almost sweet flavour, so I've gone with some punchy Moroccan-esque spices in my soup recipe to give them a savoury kick. Oh, and I can't not mention the roasted garlic. Heat the oil in a large pan.
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