With all this cold weather, I keep craving warm food. Tonight I wanted soup, and we had two and a half big sweet potatoes left in the fridge. I've never made sweet potato soup before, but it just sounded right!
I started with this recipe from RecipeTips.com and (as always) changed some things up. It took less than an hour and hit the SPOT: temperature-hot, but also a little spicy on top of the other flavors.
- This is a blended soup. If you don't have a hand blender, you'll need to transfer batches of the hot soup back and forth from your regular blender. Proceed with caution. And if you like making blended soups, get a hand blender! I love mine.
- Adjust the spices as you go. I did the taste-shake of this-taste-pinch of that thing until it seemed right.
- To add some more protein, you could add some plain yogurt or silken tofu at the end.
- It would also be great with celery and carrot. I would probably cook those with the onion and garlic in the stock pot before adding broth and sweet potatoes.
Spicy-Sweet Sweet Potato Soup
- 2-3 large sweet potatoes, cut small (tip: I used my vegetable peeler to shave thin slices, then cut the ends with a knife)
- 6 cups broth or water (I used 5 cups vegetable stock and 1 cup water)
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- olive oil for cooking
- 2 tsp cumin
- 1/4 tsp thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- salt and black pepper to taste
- Chop/slice the sweet potatoes and put them in a stock pot with the liquid. Bring to a boil, cover, and simmer, stirring occasionally, while you do the next steps (20 minutes if you're slow like me).
- Chop the onions and garlic. Saute in oil until translucent.
- Add onions, garlic, and spices to sweet potatoes. Stir it up.
- Check sweet potatoes. Once they're soft, blend the soup with a hand blender or (carefully) with your regular blender, adding more liquid if you want it thinner. Taste it and adjust spices as needed.
- Serve hot on a cold night.