Mexican Cream Of Sweet Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add sweet potatoes, cumin, paprika, and chili powder to the pot. Stir well to coat the sweet potatoes with the spices.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to prevent hot soup from splattering.
• STEP 5.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
• STEP 6.Simmer the soup for an additional 5 minutes to heat through. Serve hot and garnish with chopped cilantro, if desired.

Cooking Tips

• For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeno pepper.
• If you prefer a thinner consistency, add more vegetable broth or water.
• To make the soup vegan, substitute the heavy cream with coconut milk or cashew cream.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup as a starter with crusty bread or as a main course with a side salad.