Sweet potato soup was something that I was very sceptical to try as sweet potato is quite sweet and I wasn’t sure if I would like a sweet soup. I did add a lot of spice to compensate the sweetness and to my surprise the soup turned out really tasty. It is creamy like how a Potato soup or Cauliflower soup is, and Sweet potato soup has a good balance of sweet and spice. So here is the Sweet potato soup which is creamy, sweetish, spicy and is perfect when had warm with a crusty bread.
As you all know I have been making a lot of soup in this lockdown and Sourdough bread to go with it. I am quite addicted to making sourdough. Though I am no where close to making a perfect boule, I am happy with the out come as it serves the purpose 🙂 We have at least 2 to 3 Soup nights in a week and it is quite filling. My favourites till now have been Tomato turmeric soup, Peas soup and Sweet potato soup.
Ingredients
1/2 kilo – Sweet potato (around 5 pieces)
1 medium sized onion
6 cloves of garlic
1 Tbsp – Chilly flakes or as per your liking
2 Tbsp – Olive oil
Handful of basil leaves ( or use a Tbsp of dried basil)
Salt to taste
For garnishing – 1 Tbsp Olive oil, chilly flakes, garlic slices, julienned onions, fresh cream and basil leaves.
Method
Pressure cook the cleaned sweet potatoes along with the skin till it is cooked well.
Once the cooker cooled take the potatoes out and take out the peel and cut them into pieces.
In a heavy bottom pan, heat oil. Add crushed garlic to this and let it turn light brown.
Add onions and sauté it till it starts to turn brown.
Add chilly flakes and sweet potato chunks and sauté it on high flame till the potatoes start to crisp up.
Add salt and basil leaves and sauté for another minute on high flame.
Cool the mixture down and then blend it till smooth in a blender, adding as much water as required.
Pour the soup back into the pan and warm it up.
To garnish, heat a Tbsp of oil in a small tempering pan. Add a pinch of chilly flakes and few garlic slices and onion. Sauté till they turn brown.
Pour the soup into individual bowls, top it up with fresh cream and a spoon of the above tempering and some basil leaves.
Serve it with some toasted bread slices.
- ½ kilo - Sweet potato (around 5 pieces)
- 1 medium sized onion
- 6 cloves of garlic
- 1 Tbsp - Chilly flakes or as per your liking
- 2 Tbsp - Olive oil
- Handful of basil leaves ( or use a Tbsp of dried basil)
- Salt to taste
- For garnishing - 1 Tbsp Olive oil, chilly flakes, garlic slices, julienned onions, fresh cream and basil leaves.
- Pressure cook the cleaned sweet potatoes along with the skin till it is cooked well.
- Once the cooker cooled take the potatoes out and take out the peel and cut them into pieces.
- In a heavy bottom pan, heat oil. Add crushed garlic to this and let it turn light brown.
- Add onions and sauté it till it starts to turn brown.
- Add chilly flakes and sweet potato chunks and sauté it on high flame till the potatoes start to crisp up.
- Add salt and basil leaves and sauté for another minute on high flame.
- Cool the mixture down and then blend it till smooth in a blender, adding as much water as required.
- Pour the soup back into the pan and warm it up.
- To garnish, heat a Tbsp of oil in a small tempering pan. Add a pinch of chilly flakes and few garlic slices and onion. Sauté till they turn brown.
- Pour the soup into individual bowls, top it up with fresh cream and a spoon of the above tempering and some basil leaves.
- Serve it with some toasted bread slices.
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