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Sweet Potato Soup for Your Sweetie

Posted By foodgal On February 14, 2012 @ 5:25 am In General,Recipes (Savory) | 15 Comments

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: Chicken Meatball Soup

And: Manhattan Bay Scallop Chowder with Fennel

And: World’s Easiest Noodle Soup

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