Spicy Sweet Potato and Garlic Soup

Votes: 5

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

In this delicious and nutritious creamy soup, the natural sweetness of sweet potatoes is perfectly balanced with spicy garlic, nutmeg, and a pinch of fiery cayenne pepper. For a velvety texture, the sweet potatoes are topped with a little potato and butter. Once you've ladle the soup into bowls, drizzle each serving with aromatic olive oil infused with roasted garlic and sprinkle with crispy garlic slices. The flavor becomes even richer and warming. Perfect for cool fall weather!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups peeled sweet potatoes, diced
4 tbsp. l. olive oil
1 cup chopped sweet onion
1 cup chopped peeled potatoes
2 medium cloves garlic, 1 minced and 1 thinly sliced
A pinch of cayenne pepper
A pinch of freshly grated nutmeg
1 tbsp unsalted butter
Thinly chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, ground cayenne pepper, nutmeg

Cooking the dish according to the recipe:

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, garlic, cayenne pepper, nutmeg, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in 3 1/2 cups water and bring to a boil.
Add the sweet potatoes, return to a boil, and simmer until the potatoes and sweet potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let cool for at least 5 minutes. Blend the soup thoroughly with an immersion blender until smooth (or in two or three batches in a regular blender, not filling it more than halfway).

Meanwhile, in a small skillet, combine the remaining 2 tablespoons of olive oil and the thinly sliced garlic clove and heat over medium heat. Swirl the pan until the garlic is fragrant and golden, 4-5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve the garlic oil.
Reheat the soup if necessary and adjust its consistency with water. Season with salt and pepper to taste. Stir in the butter just before serving.
Serve the soup hot, sprinkled with fried garlic and parsley and drizzled with garlic oil.

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