I'm really enjoying experimenting with soups this winter and I had so many ideas for sweet potato that you better be prepared for a few more recipes before the end of the season! We first had a really great sweet potato soup at one of our favourite former Johannesburg eateries Escondido, unfortunately they don't exist anymore but this is my best attempt at paying them homage.
Time: 45 Minutes
Serves: 4
Difficulty: Easy
Ingredients
1 Onion (diced)
3 Cloves Garlic (crushed)
1 Tsp Ginger (grated)
500g Sweet Potato (cubed)
3 Carrots (Peeled and diced)
5 Sprigs Rosemary
1/2 Tsp Cumin
1 Tsp Paprika
1 Tsp Chili Powder
1/2 Tsp Chili Flakes (optional)
500ml Stock
1/3 Cup Yogurt
Salt & Pepper
Optional Toppings
Baby Spinach
Chopped Toasted Walnuts
Greek Yogurt
Method
Add a small amount of olive oil to a pot on medium heat. Once the oil is hot add the onion and fry for 1 minute before adding the garlic and ginger and frying for a further 2 minutes.
Add the carrots and sweet potato and stir well before adding the herbs, spices and seasoning with salt. Mix well to ensure everything is well coated. Cook for ±5 minutes stirring occasionally and allow the vegetables to begin to brown.
Once the vegetables are browning add the stock so that it completely covers the pot contents, turn down to simmer for ±15-20 minutes or until vegetables are fork tender.
Using a stick blender/food processor blend until smooth, add the greek yogurt and stir in well to lighten the soup.
Serve with optional toppings of baby spinach, toasted walnuts and more yogurt
Happy Cooking!
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