Sweet Potato Soup
What Are Sweet Potato Soup?
Sweet Potato Soup is a versatile and nourishing dish that highlights the natural sweetness of sweet potatoes, complemented by the savory flavors of roasted vegetables and smoked paprika. This soup is rich and creamy, thanks to the optional addition of heavy cream or coconut cream, making it suitable for both dairy and non-dairy diets. The roasted garlic adds a depth of flavor that perfectly balances the sweetness of the potatoes and bell pepper.
Tips for the Best Sweet Potato Soup
- Choose Fresh Ingredients: Fresh, high-quality ingredients make a significant difference in the flavor and texture of your soup. Opt for organic vegetables if possible.
- Roast the Vegetables Properly: Ensure the vegetables are evenly roasted by spreading them in a single layer on the baking tray. Roasting enhances the natural sweetness and adds a caramelized depth of flavor to the soup.
- Adjust the Consistency: Depending on your preference, you can adjust the thickness of the soup by adding more or less stock. For a creamier texture, blend in heavy cream or coconut cream.
- Season to Taste: Taste the soup before serving and adjust the seasoning as needed. A pinch of salt or a dash of smoked paprika can enhance the overall flavor.
- Garnish Creatively: Garnishing with sesame seeds and parsley not only adds a visual appeal but also provides a nice texture contrast. Feel free to experiment with other toppings like croutons or a drizzle of olive oil.
Common Questions
Q1: Can I Use Other Types of Potatoes? A: Yes, you can substitute sweet potatoes with other types like butternut squash or regular potatoes, but the flavor will be different. Sweet potatoes add a unique sweetness and creamy texture that’s hard to replicate.
Q2: How Do I Store Leftovers? A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if the soup thickens too much.
Q3: Can I Freeze This Soup? A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q4: What Can I Serve with Sweet Potato Soup? A: This soup pairs well with a variety of sides. Serve it with toasted bread, a fresh green salad, or a grilled cheese sandwich for a complete meal.
Q5: Can I Make This Soup Vegan? A: Absolutely! Simply use vegetable stock and coconut cream instead of chicken stock and heavy cream to keep the recipe vegan-friendly.
Sweet Potato Soup
Course: Appetizers, SoupsDifficulty: Medium20
minutes1
hourIngredients
3 medium sweet potatoes, peeled and diced
1 red bell pepper (capsicum), chopped
1 onion, chopped
1 carrot, peeled and chopped
1 garlic bulb, top chopped off
3-4 cups vegetable or chicken stock (adjust to desired thickness)
4 basil leaves
1 tbsp smoked paprika
1/2 cup heavy cream or coconut cream (optional)
Bread, sliced and toasted
Sesame seeds and parsley for garnish
Directions
- Preheat your oven to 180°C (350°F).
- Place the diced sweet potatoes, chopped red bell pepper, onion, carrot, and the garlic bulb (with the top chopped off) onto a baking tray. Spread them into a single layer.
- Drizzle the vegetables generously with olive oil and season well with salt and pepper.
- Bake the vegetables for 45 minutes to 1 hour, until they are tender and slightly caramelized.
- Allow the vegetables to cool slightly. Squeeze the roasted garlic out of its bulb.
- Transfer the roasted vegetables and garlic into a blender. Add the basil leaves, stock, and smoked paprika. Blend well until smooth.
- If desired, add the heavy cream or coconut cream to the blender and blend until combined.
- Season the soup to taste, then garnish with sesame seeds and parsley.
- Serve the soup with slices of toasted bread.
