Thick and Creamy Sweet Potato Soup
By celia de Flers
Enjoy your delicious and comforting bowl of thick creamy sweet potato soup!
Purple sweet potatoes are not only visually stunning but also packed with an array of health benefits. These colorful root vegetables have gained popularity, especially among the centenarians living in Blue Zones, where people enjoy long and healthy lives.
Thick and Creamy Sweet Potato Soup Recipe
By Celia de FlersIngredients
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup crème fraîche
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and slightly golden.
- Add the diced sweet potatoes to the pot, along with the ground cumin and paprika. Stir well to coat the sweet potatoes with the spices.
- Pour in the vegetable broth, ensuring that the sweet potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, use an immersion blender or transfer the mixture to a blender to puree until smooth. Be careful when blending hot liquids.
- Return the pureed soup to the pot and season with salt and pepper to taste. Stir well to incorporate the seasoning.
- Finally, add the crème fraîche to the soup and mix well until it is fully incorporated. The crème fraîche will add richness and creaminess to the soup, with a hint of tanginess.
- Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add a little more vegetable broth or water to achieve your desired consistency.
- Serve the sweet potato soup hot, garnished with a dollop of crème fraîche and a sprinkle of fresh herbs, if desired.
0 comments