Velvety, gently spiced and naturally sweet, this cream soup blends roasted-style sweet potato with soft pear, ginger and warm curry for a bowl that feels both cozy and bright. Top it with golden croutons and fresh parsley, and explore more comforting bowls like Roasted Pumpkin Coconut Soup and Creamy Sausage and Potato Soup.
Ingredients
- 1 sweet potato
- 1 onion or leek
- 1 tbsp tomato paste
- 3 garlic cloves
- 2 pears
- 1 knob of ginger
- 200 ml (3/4 cup + 1 tbsp) cream (20%), room temperature
- 1 tsp paprika
- 1 tsp curry powder
- 1 cup water or broth
- Vegetable oil for frying
- Ciabatta for croutons
- A few parsley sprigs
Instructions
- Chop the sweet potato, onion and pears into large chunks; sauté in a pot, stirring, for 7-8 minutes.
- Add the garlic, ginger, tomato paste, salt, pepper, curry and paprika; cook until fragrant.
- Pour in the broth, cover and bring to a boil, then add the cream.
- Simmer until the sweet potato is very soft (about 20 minutes); let cool slightly.
- Blend until silky.
- Serve with croutons (fry bread in oil over high heat until golden), parsley and a pinch of chili flakes for heat if you like.
Tips
- Use room-temperature cream so it blends smoothly without splitting.
- Blend in batches if needed, and add a splash of broth to reach your favorite consistency.
- For soup-blending and seasoning tips, see Serious Eats and Allrecipes.
Nutrition: per 100 g: 99 kcal, protein 1.3 g, fat 4.6 g, carbs 14 g.