Creamy Sweet Potato Soup with Crispy Croutons
A velvety, golden sweet potato soup that’s comforting, simple and full of flavour. Roasted sweet potato and garlic are blended until silky smooth, then topped with crunchy croutons, fresh herbs and a swirl of cream for a cosy meal that works beautifully for lunch or a light dinner.
How long will it take?
50 minutes
What’s the serving size?
4
What do I need?
- 2 tbsp olive oil, divided
- 1 brown onion, diced
- 2 cloves garlic, chopped
- 800 g sweet potato, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 L vegetable stock
- 125 mL thickened cream, plus extra to serve
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 slices sourdough bread, cut into cubes
- 1 tbsp butter
- Small handful of flat leaf parsley leaves
- 1 spring onion, finely sliced
How do I make it?
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add onion and cook for 4-5 minutes, until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add sweet potato, carrot, cumin and paprika. Stir well to coat the vegetables in the spices.
- Pour in vegetable stock and bring to the boil. Reduce heat and simmer for 20 minutes, or until the sweet potato is very tender.
- While the soup cooks, heat remaining 1 tbsp olive oil and butter in a frying pan over medium heat. Add sourdough cubes and cook, turning often, until golden and crisp. Set aside.
- Remove soup from heat and blend with a stick blender or food processor until completely smooth.
- Stir in cream and season with salt and pepper to taste. Warm gently for another 2 minutes without boiling.
- Ladle soup into bowls and top with crispy croutons, parsley, spring onion and an extra swirl of cream before serving.
