A rich, velvety soup loaded with flavors. I made this a couple of weeks ago for our guests, and they loved it. So I decided to shoot and also share the recipe. The beautiful soup makes it so easy to style Spices like cinnamon and cumin bring out the best in sweet potato. I also added fresh thyme and garlic while roasting.
Fresh cream and some tomato puree made it rich and smooth. I used pureed tomatoes; you may swap it with fresh roasted tomatoes but remember to strain before serving.
Some other ingredients that will add an exotic touch to this humble soup are ginger, coconut milk, and curry powder.
Roasting sweet potato is always a pleasure as I can enjoy the bits of caramelized bit in the roasting tin. Make this soup to impress your guests or take your regular dinner to another level.
Preparation time: 10 minutes
Cooking Time: 15-20 minutes
- Sweet potato 3
- Garlic 3 cloves
- Thyme few sprigs
- Tomato puree 2 tbsp
- Cumin powder ½ tsp
- Cinnamon powder ¼ tsp
- Vegetable stock one cube (dissolved in a cup of water)
- Cream 4 tbsp
- Black pepper
- Olive oil
- Place sweet potato cubes with the spices, garlic, and herbs in a roasting pan. Drizzle some olive oil and mix them well until the sweet potato cubes are evenly coated.
- Bake them for 15 minutes at 160 degrees in a preheated oven. Once cooked, let them cool, remove the thyme sprigs, and transfer the cubes into a blender.
- Blend into a fine puree. Pour this puree into a pot and add the stock, tomato puree, and cream.
- Adjust the seasoning if needed. Serve hot with some cracked black pepper and a drizzle of cream. Garnish with basil leaves.
This looks so velvety and creamy! Perfect for a snowy day!