Pumpkin soup is ubiquitous as a winter time meal in my part of the world so I thought I’d mix it up a bit and try a sweet potato soup instead. Lots of spices and a bit of heat make this soup a little different and it would be a good introduction for the uninitiated to Indian style flavours, as it’s not too hot. I serve it with plain yoghurt on the side and crispy bruschetta for dipping. It is quite a thick soup, but you can add a little more stock to get the texture you like. Snuggle up on the couch and enjoy on a winter’s night – perfect for a Sunday night supper with a movie.
Serves 4 – 6
1/4 cup oil
3 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dried chilli flakes (use 1/2 a teaspoon if your chilli tolerance is very low)
1 onion, chopped
2 cm piece of fresh ginger, grated
3 cloves garlic, crushed
1 kg orange sweet potato, peeled and chopped into chunks
2 stalks celery, finely sliced
2 tomatoes, chopped
1.25L vegetable stock
sea salt and black pepper
1/2 cup plain yoghurt, to serve
Heat the oil in a large saucepan and add the spices, onion, garlic and ginger. Cook, stirring all the time, until the spices release beautiful aromas. Be careful not to let them burn. Add all the other ingredients except for the stock, and cook for 3 -4 minutes until the sweet potato is coated in the spice mixture. Add the stock and simmer gently, covered, for about 30 minutes, or until the sweet potato is very soft and you can easily squash it with a wooden spoon. Blend the soup in a food processor, or with a stick blender, until it is smooth. If you like add a little extra stock or water to get the consistency you prefer. Taste and season with salt and pepper. Serve hot with toasted bruschetta or crusty fresh bread with the yoghurt passed separately for everyone to add a spoonful to their soup. It will keep for 3 – 4 days in the refrigerator and also freezes well.
Reblogged this on Simple food.
What a beautiful soup! I will have to remember this when winter rolls around here in the Northern Hemisphere.
this looks great, i’d eat it now even though its summertime : D
🙂 Works for me too!
I love this kinds of smooth soups. Now I have a new one on the list! 😛
I’m working on a potato and leek soup – the queen of smooth soups. I’m cooking for a camp soon – 150 people – and serving soup for lunch and want to serve it there. Is this one of your favourite combinations for soup?
Absolutely!!! 😀
Yummy! I’ve made pumpkin and butternut squash soup before, but not sweet potato! Bookmarking this recipe to make on a cold day 🙂
Pumpkin soup is a real favourite of mine, too. Hope you enjoy this soup when you finally have cold weather again. Am a bit jealous of all of you on the other side of the world – soaking up the summer sun. Enjoy!