I like thick soup, even during the summer. But so many cold soups are more light and brothy, and I couldn’t find any recipes for a cold soup with sweet potato. Mostly my searches turned up sweet potato soup to make when you have a cold.
So I took matters into my own hands, and put this soup together.
It is a simple recipe which has the thickness of a good hardy winter soup, but is great chilled, especially with a little cream over the top.
- 1 lb sweet potatoes
- 1 tbsp olive oil
- 1 in ginger, peeled and coarsely chopped
- 2 tbsp flour
- 2 tbsp butter
- 1 cup milk
- 1/2-1 tsp cumin powder
- 1/2 tsp salt
- 1 cup water
- 1-2 tbsp cream per serving (optional)
- Preheat oven to 350. Cut sweet potatoes into roughly 1-in cubes. Place in bowl, add olive oil, shake to coat.
- Spread potatoes on a baking sheet in a single layer. Bake until soft and slightly brown, stirring occasionally (approx. 30-40 min).
- Make a white sauce. Melt butter in saucepan. Slowly add flour, stirring constantly, until it forms a paste.
- Add milk, ginger, and cumin, still stirring occasionally to keep the sauce from sticking.
- After 2-3 minutes, add the potatoes and 1/2 cup of water.
- Use an immersion blender, or a food processor to get soup to desired consistency. You may need to add more water at this point. I left mine fairly thick, and I used about 1 cup of water. If you want a lighter soup, add more water.
- There was still a bit of texture after I used the immersion blender on my soup, thanks to the potato peel and the ginger that didn’t get chopped up all the way. I personally like that, but it is a matter of opinion.
- Chill soup for at least two hours. Letting it sit overnight gives the flavours even more time to combine. (Yay for leftovers, right?).
- Serve with cream drizzled over the top, if desired. I like the depth cream gives the soup, but it’s up to you.
I like bread with my soup, and I use this recipe a lot. It’s about an hour from start to finish, which means that I don’t have to plan that far ahead. To go with the soup, I added 1 tsp of fresh, finely chopped ginger, and 1 tsp of turmeric.