Purple Sweet Potato Soup Recipe
Purple Sweet Potato Soup recipe is rich and creamy, and it's drizzled with spicy chili oil. This soup is every bit as delicious as it is pretty!
Servings: 4
Calories: 210kcal
Ingredients
- olive oil for the pan
- 1 cup onion, roughly chopped
- 1 teaspoon garlic, minced
- 1½ pounds purple sweet potatoes, peeled and roughly cut into bite-sized pieces
- 4 cups vegetable stock
- 1 tablespoon chili paste
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Coat the bottom of a large soup pot with olive oil and place it over medium heat.
- Add the onions and garlic and cook, stirring from time to time, until they're soft, about7 minutes.
- Add the potatoes and cook for a couple of minutes.
- Pour in the stock and bring to a boil. Then reduce the heat to low, cover and simmer until the potatoes are very tender, about 15 minutes.
- Turn the heat off and use an immersion or standing blender to purée the soup until it's as smooth as possible. (It should be relatively thick and creamy when it's done.)
- Season to taste with salt and freshly ground black pepper. (Here's How to Season to Taste)
- In a small bowl, combine the chili paste with the extra virgin olive oil and drizzle a bit over each serving.
Nutrition
Calories: 210kcal