Sweet Potato Soup is a recipe that I could happily live on. The dish has the essentials for a brilliant soup, aroma, taste, body and appearance. Served with crusty bread for dunking, this is a filling meal. The combination of spices, paprika, cumin and cinnamon creates a perfect amount of heat.
Sweet Potato Soup
Warming sweet soup that is always a crowd pleaser
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 6 people
Calories: 183kcal
Ingredients
- 2 tbsp Extra Virgin olive oil
- 1 medium onion
- 1 medium red pepper
- 3 clove garlic
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- salt
- 1 quart vegetable broth
- 2 lb sweet potatoes
- 800 g back beans
- 2 cup water
- 1 whole lime cut innto wedges
- 1 whole avocado peeled and diced
- 1 bunch Coriander fresh
Instructions
- In 6-quart saucepot, heat oil on medium.2 tbsp Extra Virgin olive oil
- Add onion and red pepper and cook for 5 minutes continuously stirring.1 medium onion, 1 medium red pepper
- Stir in garlic, cumin, paprika, cinnamon, and 1/2 teaspoon salt.3 clove garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, salt
- Cook 2 minutes, stirring.
- Add broth, potatoes, beans, water, and 1/4 teaspoon black pepper.1 quart vegetable broth, 2 lb sweet potatoes, 800 g back beans, 2 cup water
- Heat to boiling on high then reduce to medium and simmer for 15 minutes.
- Transfer the soup to a blender in portions and blitz.
- Puree until smooth and return to pot. Stir in 1/2 teaspoon salt.
- Serve immediately with diced avocado, lime wedges and coriander.1 whole avocado, 1 bunch Coriander, 1 whole lime
Nutrition
Calories: 183kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 461mg | Potassium: 524mg | Fiber: 5g | Sugar: 8g