Indian Sweet Potato Soup: A Spicy Twist on a Classic

Sweet Potato Soup

When I was a kid, my mum used to put sweet potatoes in curries. I absolutely adored this and used to pick the pieces out of the dishes to eat! Curries are spicy and usually bursting with savoury and rich flavours. Sweet potatoes are very good at picking up every single one and making them their own. So if it works so well in a curry, while not make a soup with the same ideas?

So I made a sweet potato soup the way you may usually make it, and then added Indian spices like coriander powder and cumin, alongside ingredients you might commonly find in a traditional curry, such as bay leaves, red chillis, garlic and onions. The sweet potato is, well, sweet, which contrasts so well with the spicy heat of chillis and the zinginess of cumin. Bay leaves add such a lovely fragrance to the entire dish, and that’s the main reason you may find them in a lot of south asian style curries and rice dishes, such as pilau. I wanted to use that same idea here. Also, I realised a long time ago that adding coriander powder to a dish often heightens the umami factor, and makes the dish that bit more savoury. So good for cold days like the first day I made this.

Indian Sweet Potato Soup

Sabrina@girlwiththematcha
Another twist on a classic! Warming, sweet but savoury as a good sweet potato soup would be, this recipe incorporates traditional Indian spices for a spicy kick.
Prep Time 45 mins
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine British, classic, Indian
Servings 2 people

Equipment

  • Electric hand whisk

Ingredients
  

  • 2 large sweet potatoes or 3-4 medium sized
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 2 small red chillis optional
  • 500 ml vegetable stock
  • 2 tsp black ground pepper
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 bay leaf optional
  • 1 tbsp olive oil
  • salt to taste

Instructions
 

  • Roast sweet potatoes in oven at 180C/160 C fan for 40-45 minutes. Once out of oven and cooled, chop up into thumb-sized cubes.
  • In a pan, add olive oil, onions, red chillis and garlic. Cook until onions are translucent.
  • Add chopped sweet potatoes, black pepper, cumin, ground coriander, and bay leaf. Stir and simmer for approximately 10 minutes with a lid on.
  • Add all the vegetable stock and stir ingredients until mixed together. Put lid back on and let it simmer for another 10-15 minutes.
  • Using a hand whisk or a blender, blend the ingredients (make sure you take out the bay leaf before this) until smooth. You may have to add a small amount of water once you’ve done this, as the soup thickens a bit.
  • Add salt to taste and then you’re ready to eat!

Notes

If you don’t have or don’t want to use sweet potato, you can swap it with butternut squash or pumpkin, which are equally as good in this recipe. You can also add double cream at the end, if you want a bit of extra creaminess!
Keyword autumn recipes, cold weather recipes, fusion dish, fusion recipes, indian recipes, indian twist, soup recipes, sweet potato recipes

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