This soup can be served in the summer (chilled) as well as in the winter. I like its sweet morrocan flavors brought by the cumin and fresh cilantro.
Sweet Potato Soup (6 servings):
- 1 onion, chopped
- 1 tablespoon butter
- 2 large sweet potatoes, cut in cubes
- 4 carrots, sliced
- Fresh cilantro
- 2 cups chicken stock (or water with chicken bouillon cube)
- ½ teaspoon cumin powder
In a large saucepan, melt the butter, then add the onion. Cook on low heat for about 5 minutes (do not let it color).
Add the carrots, sweet potato and cilantro, and then the broth to cover the vegetables, the cumin powder, bring to a boil and cook for about 30-40 minutes, until the carrots are fully cooked. You may add more liquid based on how thick you want the soup to be.
Add salt and pepper to taste (should already have some salt because of the broth). Then puree in a blender until smooth.
You can serve either hot or chilled with a few cilantro leaves on top.
