Ingredients
- 2 tbsp extra virgin olive oil
- 30 g / 2 tbsp unsalted butter
- 2 onions
- 2 leeks
- 2 cloves garlic
- 1 kg / 2 lb sweet potato
- 1 tbsp cumin powder
- 1 1/4 L / 1.25 quarts chicken or vegetable stock
- 1 1/2 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream or an extra knob of butter
- something to drizzle / dollop
Steps
- Melt the butter with the olive oil in a large pot over medium heat.
- Add the onions, leeks, and garlic, then cook for 7 minutes until softened.
- Stir in the sweet potatoes, cumin, salt, pepper, and stock.
- Bring the soup to a boil, reduce the heat to low, cover, and simmer for 20 minutes until the sweet potatoes are tender.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in the cream and warm the soup over low heat for 3 minutes without boiling.
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