Sweet Potato Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion (chopped (222g))
• 2 teaspoons grated ginger
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 5 garlic cloves (minced)
• 3 medium sweet potatoes (peeled and cubed (908g))
• 4 cups vegetable stock ((960mL))
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup heavy cream ((120mL))

Steps

1. 1

   In a large Dutch oven, heat the oil and butter over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until softened. Add the ginger, cumin, paprika, and garlic and cook for about 30 seconds until fragrant.

2. 2

   Add the sweet potatoes, stock, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for 15 to 20 minutes until the sweet potatoes are very tender.

3. 3

   Ladle half of the soup into a blender canister. Place the lid on top, but remove the center insert to create a vent. Cover the opening loosely with a paper towel or clean dish towel so steam can exit. Puree at medium speed for about 1 minute or until you reach your desired consistency. Transfer the soup to a clean bowl and repeat with the remaining soup. (You can also use an immersion blender to puree the soup in the Dutch oven.)

4. 4

   Return all of the soup to the pot and stir in the cream. Rewarm over medium-low heat for 2 to 3 minutes, stirring occasionally. Serve the soup garnished with more cream, olive oil, and black pepper.