Meet your new favorite winter soup. It's nourishing, thick, and creamy but the best part is you can make it with carrots, too, or even a combination of carrots and sweet potatoes. No matter which route you take, both vegetables are rich in Vitamin A, good for your eyes, and contain antioxidant and anti-inflammatory properties. The pistachio-seed topping is a riff on dukkah, a Middle Eastern nut, seed, and spice blend and is perfect for those craving a little more texture in a pureed soup. Plus, it gives the meal a boost of healthy fats, fiber, and protein. This is a sweet potato recipe that makes clean eating delicious.
How to Make It
Prepare the Soup: Heat oil in a large pot over medium. Add sweet potato, onion, coriander, cumin, salt, pepper, and garlic; cook, stirring occasionally, until onion is golden, 5 to 7 minutes. Add broth and bring to a boil. Reduce heat to medium and simmer, covered, until sweet potato is tender when pierced with a fork, 16 to 18 minutes. Working in batches, transfer mixture into a blender. Remove center piece of blender lid (to allow steam to escape), secure lid on blender, and place a clean towel over opening in lid to prevent splatters. Process until smooth, about 30 seconds, slowly adding water to thin to desired consistency.
Prepare the Dukkah: Stir together pistachios, sesame seeds, oregano, thyme, zest, and salt in a small bowl.
Serve soup topped with dukkah and a drizzle of olive oil.