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.
1 tablespoon olive oil, plus more for serving
1 large sweet potato (1 lb.), peeled and chopped (2½ cups)
1 medium yellow onion, chopped (1½ cups)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
1 garlic clove, chopped
4 cups lower-sodium vegetable or chicken broth
½ cup roasted shelled pistachios, chopped
1 tablespoon toasted sesame seeds
1½ teaspoons dried oregano
1½ teaspoons dried thyme
1 teaspoon lemon zest (from 1 lemon)
½ teaspoon kosher salt
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.
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