Spiced Sweet Potato Soup With Pistachio Dukkah
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.
