Sweet Potato Soup
Cumin and red pepper flakes add heat and spice to this simple sweet potato soup. Finish each bowl with a yogurt swirl and fresh herbs.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 red onion roughly chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- Pinch of crushed red pepper flakes plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 medium sweet potatoes about 2 pounds, peeled and diced
- 4 cups low-sodium vegetable broth
- Yogurt mined chives and chopped parsley for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, cumin, red pepper flakes, salt and pepper and continue cooking for an additional 3 minutes.
- Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft.
- Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat.
- Divide into bowls and swirl with yogurt and sprinkle with chives, parsley and red pepper flakes before serving.
Nutrition
Calories: 207kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 386mg | Potassium: 628mg | Fiber: 7g | Sugar: 9g | Vitamin A: 24055IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg