I am grateful to live in an age when the soup season is celebrated by so many people. Not only because the soup is tasty, but because it’s so amazingly easy. The cozy feeling and the enormous amount of incredible flavors are just one of many by-products of autumn. And with unfriendly bread, dinner is ready within an hour. And of course, leftovers can be easily reheated. The next day is often even better. To kick off the soup season, I’m starting with this flavored sweet potato soup.
It is sweet, slightly flavorful and warms up to your core. And like the best autumn soup, it can be put together very easily. Prepare the ladle, the soup season is officially here!
Sweet potato soup ingredients
One of the things I like most about this recipe is how simple the ingredients are, but how much flavor they supply when giving a little love. Each brings something important. Whether it’s sweetness, spices, or a cozy, flavorful depth that creates a taste like the soup has been simmered all day (even if not).
onion. Caramelize until it turns golden, and it is the basis of flavor.
ginger. Add a little kick and a warmth that feels like the comfort of the bowl.
Vegetable soup. A base that brings together everything and carries all the flavors.
Sweet potatoes. It was creamy, sweet and heartfelt enough to make this soup a meal.
miso. The secret ingredient of its deep and delicious Umami flavor.
lemon. The final squeeze that brightens everything.
Pumpkin seeds. Toast and top with crunch and a little nuts.
Sesame seeds. A subtle finish that adds both flavor and texture.
Maple syrup. Drizzle for tips on balance and sweetness.
Preparation tips
The ingredient list is so simple that I wanted to get as much flavor as possible from the individual ingredients.
First, aromatics. In the pot, I like to caramelize the onions until they are golden. This helps to concentrate their taste, then I add the inger and soup and simmer together. This really infuses the soup with ginger and creates a beautifully flavored warmth.
Then there were sweet potatoes. Roasting brings out the best with sweet potatoes. That little char and flavor caramelization takes the potato to the next level. It’s not the same as when you fry it or bring it to a boil. So I like to roast the potatoes separately. This means that you can accomplish this in advance.
Finally, toppings. Of course you can keep things simple, but I like to make this pumpkin seeds for a slightly sweet and salty crunch. This can be made in advance and used in other recipes such as salads and yogurt bowls.
How to store and reheat leftovers
What is one of the best things about soup? Leftovers are almost always good for the next day.
Allow the soup to cool completely and transfer to an airtight container. It can be kept in the fridge for up to 3 days or freeze for longer storage. When it’s time to reheat, Stovetop will be my go-to. Add a splash of soup or cream to bring it back to life.
Continue scrolling through the recipe and let us know if you give it a try!
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explanation
A simple autumn soup recipe packed with simple, warm flavors.
For the soup:
- 2 Peeled and chopped large sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 Yellow onion, chopped
- 1 Large knobs and slices of inger
- 4 cup Vegetable soup
- 2 tbsp White flavored paste
- Squeeze lemon juice
Pumpkin Seed Crumble (optional):
- 1 tablespoon olive oil
- 1 tablespoon 1/2 Maple syrup
- 1/2 tsp salt
- 1/4 tsp Red chili pepper powder
- 1/3 cup Pumpkin seeds
- 1 tablespoon White sesame
- 1 tablespoon Black sesame
- Prepare pumpkin seeds crumble. Preheat the oven to 350°F. Add all ingredients to the bowl and stir until seeds are coated. Add the seeds to the lined sheet tray and spread them in a thin, even layer. Bake for about 15-20 minutes, then stir the seeds into the mass. Bake for another 5-10 minutes, keep it from burning and pay attention to them. Remove from the oven, set aside, and let it cool completely until it is firmly in contact.
- Prepare the sweet potatoes. Preheat the oven to 400°F. Add chopped, peeled sweet potatoes to the sheet tray and coat them with olive oil, salt and pepper. Roast until golden brown for about 40 minutes and toss halfway through.
- Prepare the soup while the sweet potatoes are cooked. Add the oil to the oil pan and heat to medium heat. Add the onion and salt and cook for about 10 minutes until the onion is golden and caramelized. Add the ginger, stir and cook for a few more minutes. Add the soup and simmer. Cover and simmer for about 10 minutes.
- Once the sweet potatoes are ready, add them to the pan and cook for another 5 minutes. Remove from the heat and add flavor. Use a dip blender to blend until the soup is smooth. Taste salt and adjust as needed. Add a squeeze of lemon.
- To serve, ladle the soup in a bowl and top with crumbles and additional toppings. enjoy!
- Preparation time: 15
- Cooking time: 45
- category: soup
keyword: Sweet potatoes, soup
Source: Camille Styles – camillestyles.com
