This sweet potato soup screams autumn. I found it on the website of Sweet Paul and I only made minor changes: I added the choice of using coconut oil instead of olive oil, I used Greek yoghurt instead of heavy cream, and I added the ginger. I haven't tasted it with thyme twigs yet but I'm sure it adds a wonderful flavour. Happy Autumn!
SWEET POTATO SOUP WITH TOASTED PUMPKIN SEEDS
INGREDIENTS
- 1 onion
- 1 garlic clove
- optional: fresh ginger (about the size of a dice)
- 4 large sweet potatoes
- 3 large carrots
- 1½-2 tablespoons olive oil or coconut oil (2 in original recipe)
- 2 organic vegetable stock cubes (or chicken)
- 1 litre (4 cups) water
- 190 ml (¾ cup) Greek yoghurt (heavy cream in original recipe)
- ¼ teaspoon freshly ground chilli
- ¼ teaspoon freshly ground black pepper
- garnish: toasted pumpkin seeds and thyme twigs and Greek yoghurt (or heavy cream)
METHOD
- Peel and chop the onion, sweet potatoes, carrots, and ginger
- In a large saucepan, sauté them briefly the oil
- Add the vegetable stock cubes and water and bring to the boil, then lower the heat to low-medium
- Cook for around 25 minutes or until the vegetables are tender
- Using a hand blender, purée the soup. Then add Greek yoghurt (or cream) to thicken it
- Stir the soup and bring to the boil
- Season with chilli and pepper. Add salt if required
- Toast pumpkin seeds in a pan until lightly toasted
- Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of Greek yoghurt (heavy cream)