Sweet Potato Soup for Your Sweetie
This soup is comfort in a bowl, yet elegant enough for company.
It’s velvety smooth, yet has surprising hits of added texture from feta cheese crumbles and chopped sun-dried tomatoes.
“Sweet Potato and Cumin Soup with Feta Yogurt” is from the new cookbook, “Soup, Glorious Soup” (Kyle Books” by food writer Annie Bell, of which I recently received a review copy.
It’s filled with more than 100 soup recipes — from rustic to refined.
Sweet potato slices are simmered in chicken stock with onion, garlic, red pepper flakes and a good dose of cumin until tender. Then, it all gets whizzed in a blender until smooth and thick. Ladle into bowls, then garnish with a dollop of feta mixed with Greek yogurt, plus chopped sun-dried tomato.
This soup is sweet, earthy, a touch spicy and a tad exotic. It’s soulfully warming not just from its temperature, but from its deep flavor.
Enjoy a bowl with the one you love.
Sweet Potato and Cumin Soup with Feta Yogurt
(Serves 6)
3 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
4 garlic cloves, peeled and finely chopped
1 heaping teaspoon ground cumin
A pinch of dried red pepper flakes
2 1/4 pounds sweet potatoes, peeled and thickly sliced
5 cups chicken or vegetable stock
Sea salt
3 ounces feta, crumbled
5 1/2 ounces Greek yogurt
2 tablespoons finely chopped sun-dried tomatoes (optional), to serve
Heat oil in a large saucepan over medium heat. Add onion and cook for a few minutes until soft and glossy, stirring occasionally. Add garlic, cumin and red pepper flakes and cook for a minute longer. Add sweet potato, and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to a boil and simmer over low heat for 20 minutes, by which time the potato should be very tender. Puree the soup in batches in the blender. Return it to the saucepan and season with a little more salt, if necessary.
Combine the feta and yogurt in a bowl and dollop a spoonful on top of each bowl of soup. Scatter a teaspoon of chopped sun-dried tomatoes on top, if using.
From “Soup, Glorious Soup” by Annie Bell
More Sensational Soups: Clam Udon
And: Manhattan Bay Scallop Chowder with Fennel
Fabulous! Cumin is one of my favorite spices.
Cheers,
Rosa
The texture looks perfectly smooth and I like the flavors with the cumin and the garnishes of feta & sun-dried tomatoes, very nice!
Hmm, I’ve crumbled feta cheese over a salad, but never thought of soup. Interesting.
A perfect V-day recipe for this cold weather we’re having lately!
Yummy! Definitely might have to make this over the cold weekend 🙂
I love sweet potatoes than squash, so this recipe is really tempting me right now. It’s been very soup/stew weather here and t his will warm our body in this cold weather! Looks very delicious and pretty!
Sounds so delicious! I love sweet potato and I love soup – so this sounds just perfect, warming and hearty! thanks for sharing 🙂
I really like the centre of feta or yogurt and this looks like a gorgeous silky smooth soup! 😀
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glorious soup, indeed! i think this is a fine reason to break out my immersion blender!
This is nice. I cook porridge with sweet potatoes, but not soup. I have to try this. 🙂
I love sweet potatoes a lot & know that cumin goes so well with them!
What a divine & tasty looking soup & to serve this lovely soup with a combo of feta cheese & sundried tomatoes must tastes fantastic! 🙂
Sweet potatoes? Feta? Sun-dried tomatoes? Yes! Yes! Yes! I’m bookmarking this right now!
Printing this out for rainy day. Sounds and looks delicious!
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