*** BIG THANK YOU for all your lovely messages in response to the news that Dinner made the New York Times best sellers list! Who ever thought a cookbook with a dog on the cover would become a NYT best seller. 😂***
As for today’s recipe – a healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy – croutons, nuts, crispy shallots. I used flatbread ribbons and pistachios.
Sweet potato soup
A basic sweet potato soup is made with garlic, onion and sweet potato boiled in stock that is then blitzed. It’s fine, but it’s kind of boring (sorry!).
A carton of cream and giant hunk of cheesy garlic bread will go a long way to make it more interesting. But as a general rule, I like my soups to be able to stand on their own two feet without relying on too many extras to prop it up.
Today’s flavour dial ups come in the form of lots of onion and leek, plus a whole tablespoon of cumin. Gosh, it’s amazing what a difference it makes to turn “fine” into “OMG THIS IS SO DELICIOUS!!”
All you need for The Sweet Potato Soup
Here’s all you need. The recipe only calls for 1/3 cup cream (80 ml!) for a touch of creamy mouthfeel. We don’t need much because the generous amount of leek & onion plus the cumin adds great flavour. Without these, I’d be using a lot more cream!
Leeks and onions – These add a flavour boost without having to resort to loads of cream or tons of spices to make this soup really tasty. If leeks are a bit pricey (as they can be during some months of the year) just use an extra onion instead. Just one onion to replace two leeks. Why? Because leeks have a more subtle, mild taste than onion. Two extra onions would make this soup too oniony, I think.
Bonus – Leeks don’t make your eyes water when you cut them! 👏🏻
Sweet potato – 2 medium ones totalling 1 kg / 2 lb (unpeeled weight), or one gigantic one.
Cumin powder – A spice that really compliments the sweet flavour of sweet potato. Gives this a flavour reminiscent of Moroccan food which you know is a good thing!
Garlic – This soup was never going to happen without garlic!
Butter and oil – Because of the sheer volume of onion and leek that is sautéed, we need 4 tablespoons of fat to cook them. I felt like using just butter makes the soup a little too buttery, but using just oil isn’t as fun. So I took the best of both worlds by using equal amounts of each.😎 You can double up on either of them, if you prefer.
Chicken stock (or vegetable stock) – I know it’s counterintuitive to use chicken stock for an otherwise vegetarian soup. But it really does give the soup deeper flavour than vegetable stock. However, I freely substitute vegetable stock.
Cream – Any dairy cream will work here. Thickened or heavy cream, pure cream, single cream, double cream etc.
Alternatives – I haven’t tried coconut milk or cream but I think they’d work nicely here. Sour cream and yogurt can also be used but they won’t add that touch of creamy mouthfeel that cream gives this soup. I’d rather use an extra knob of butter, personally.
How to make sweet potato soup
I’m a stick blender girl, when it comes to soups. So much less mess than using a blender.
Sauté leek, onion and garlic for 5 minutes until sweet and softened.
Stir sweet potato and cumin for 3 minutes so it’s nicely coated in the flavoured oil and the cumin gets toasted, which brings out the flavour.
Simmer 20 minutes – Add the stock and simmer for 20 minutes with the lid off.
Blitz with a stick blender until smooth.
Stir in cream.
Serve – Ladle into bowls and shower with something crispy! More chat on this below.
Soup toppers
I know I said at the beginning that this is a soup that stands on its own two feet. And it does. I drink it by the mugful, plain.
That said, I am a soup toppings gal and I will always encourage you to make soups more interesting with toppers. And wow, yes, we can do something different to the usual croutons and a swirl of cream!!! Today – crispy flatbread ribbons, a sprinkle of pistachio and swish of olive oil. Chosen as a nod to the Moroccan vibes in this soup.
I fried the crispy ribbons – for shooting speed purposes – but they are just as easily baked. Directions in the recipe. – Nagi x
PS And yes, you can absolutely do croutons instead if you prefer. Don’t let me deter you!
Watch how to make it
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The Sweet Potato Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter – or more oil
- 2 onions , diced
- 2 leeks , white and pale green part only, quartered, cut into 1cm / 1/2″ slices (Note 1)
- 2 garlic cloves , chopped
- 1 kg/ 2 lb sweet potato , peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts chicken or vegetable stock , low sodium (Note 2)
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes (Note 3)
- Something to drizzle / dollop – extra virgin olive oil, cream, yogurt, sour cream
- Something crunchy – flatbread strips (pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots
Instructions
- Sauté aromatics – Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
- Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
- Simmer 20 minutes – Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
- Blitz – Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
- Garnish – Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy – pictured with pistachios and crispy flatbread strips (Note 3).
Recipe Notes:
Nutrition Information:
More cosy bowls of soup
Life of Dozer
Crashed out in his kennel at the end of a big Easter long weekend. (By “big”, I am obviously referring to extreme amounts of food scavenging and play time.)
This was absolutely delicious, thank you Nagi 💕
This is soooo good. I didn’t have leeks. BUT this was excellent without them! And easy peasy for people like myself who aren’t great cooks. It was so full of flavour for so few ingredients and time. Thank you.
Love Dozer and your recipes
This soup is delicious. My appetite has been terrible lately,
but I go through a pot of this a week. I make it all the time.
Have been craving sweet potatoes for awhile and this hits the spot. Absolutely delicious.
Great soup. Didn’t have any cream, put a drizzle of milk on the top. Easy to make and very tasty.
Thanks for the recipe Nagi, I’ve already made it three times, yum 💜💚xx
This is the first ever Nagi recipe that my family didn’t like. It was TOO sweet for them. They like sweet potato but not in large quantity. Live and learn.
However I learnt a fabulous way to cut, wash and handle leeks so pretty happy.
Made this today for a cold & windy Sydney winters (well Autumn!) day. Easy to make & so delicious. Lunch sorted for the week 🙂
This is a fabulously satisfying soup; smooth, rich in flavour. Make a double batch as it won’t last
That’s exactly what I have done, luckily 🙂
Another delicious recipe from Naga!! So easy to make and full of flavour!! Thank you from Chere. (UK)
Yum!
I didn’t have leeks so used 3 onions instead of 2, and added a carrot as I had less sweet potato than the recipe calls for. It was delicious and my 2 year old asked for seconds! Adding it to the rotation. Thanks Nagi!
So, so good! I’ve made a few “orange soups” (squash, carrot, pumpkin) before and I usually struggle to finish the bowl but do anyway “because it’s healthy”. This soup – I had to go for seconds and then licked the ladle 😂 I did make some changes: just one large onion and no leeks because I forgot to buy them, I was generous with ginger – probably two heaping teaspoons, and I added one small (the 5.5oz/161 ml) can of coconut milk instead of cream, to keep it dairy-free. Even with those liberties the soup was amazingly delicious – certainly the best puréed soup I’ve ever made. The combination of sweet potato, ginger and cumin is genius – thank you, Nagi! Another winner and my new go-to recipe for an “orange soup”.
Where did you see or get the idea to put in ginger?
I just made seed clusters today and now I know the first thing I’m going to use them with. Kudos too on the NYT’s spot. I have a copy and understand completely why this is so. You are a wonderful person and a great chef.
My Dad is unwell and stuck in his bed so no appetite. Made this soup but omitted the cream n crunchy toppings. It’s delicious, enjoyed by Dad as well as Mum & I
Delicious and easy. I didn’t have any cream but it was still lovely and creamy. I made it in my instant pot, pressure cooked on high for 4 minutes and left to natural release. Topped with sour cream and crispy onions. Yum! We are also loving your cook book, have made quite a few of the recipes so far and they are all delicious.
We had this tonight with your cheesy garlic bread. Delish! I held back a little on the stock and salt, and it was just right. I was never a big fan of cumin, but it works really well here.
This is delightful, easy to make and so very fun to play with toppings. I did a heavy cream swirl and topped with peanuts, flax seeds and nutritional yeast. Eaten with the pre made dough pop cylinder type biscuits it was fabulous. Thank you, it’s already a fave.
A most pleasant soup. Just a warning for the cook with family members who have sensitive palates to start with a half tsp black pepper instead of one tsp. You can always add a bit more pepper in at the end, but if it is in you cannot take it out.
I hate cumin. Is there any possible substitute?