The Sweet Potato Soup

This velvety soup transforms humble sweet potatoes with aromatic leeks, garlic, and caramelized onions into pure comfort in a bowl. The gentle sweetness pairs beautifully with your favorite crunchy toppings.

Ingredients

• 2 tbsp extra virgin olive oil
• 30g / 2 tbsp unsalted butter ( – or more oil)
• 2 onions (, diced)
• 2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1))
• 2 garlic cloves (, chopped)
• 1 kg/ 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks)
• 1 tbsp cumin powder
• 1.25 litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2))
• 1.5 tsp cooking / kosher salt
• 1 tsp black pepper
• 1/3 cup cream ((any type) or an extra knob of butter)
• Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream)
• Something crunchy – flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Instructions

1. Sauté aromatics – Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
2. Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
3. Simmer 20 minutes – Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
4. Blitz – Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
5. Garnish – Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy – pictured with pistachios and crispy flatbread strips (Note 3).