Food Recipes Spiced Sweet Potato Soup With Pistachio Dukkah 4.7 (6) 1 Review 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email This soup is nourishing and bursting with antioxidants. The nutty-seed topping adds another layer of flavor and texture to this creamy soup. It makes for a quick dinner and any leftovers are a hit for lunch. Get the recipe: Spiced Sweet Potato Soup. Photo: Alison Miksch Hands On Time: 15 mins Total Time: 30 mins Yield: 4 servings Ingredients Soup: 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 Dukkah: ½ cup roasted shelled pistachios, chopped 1 tablespoon toasted sesame seeds 1 ½ teaspoons dried oregano 1 ½ teaspoons dried thyme 1 teaspoon lemon zest (from 1 lemon) ½ teaspoon kosher salt Directions 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. Rate it Print