Cream Soup of Sweet Potatoes and Oranges
10 servings
110 minutes
Sweet potato and orange cream soup is a harmony of sweetness and citrus freshness inspired by Thai culinary traditions. Sweet potato, known for its velvety texture and rich flavor, serves as the base of this dish, while orange juice adds a gentle tang for balance. Slowly simmered vegetables reveal depth of aroma, and cream gives the soup an airy silkiness. Crispy potato chips and caramelized orange slices add texture contrast, making each sip special. This soup is the perfect treat for a cozy evening when you want to enjoy soft, warming flavors with an exotic touch.
1
Preheat the oven to 120 degrees.
2
Melt the butter in a pan and sauté the finely chopped onion until soft. Add garlic, sauté for 1 minute, then add finely chopped sweet potato, orange juice, and broth. Simmer for 1 hour and 40 minutes.
- Butter: 20 g
- Onion: 2 heads
- Garlic: 3 cloves
- Sweet potato: 1 kg
- Orange juice: 500 ml
- Vegetable broth: 750 ml
3
Meanwhile, slice the orange very thinly. Lightly grease parchment with oil and sprinkle with powdered sugar. Place the orange and sprinkle more on top. Bake for 1 hour.
- Oranges: 1 piece
- Butter: 20 g
- Icing sugar: to taste
4
Slice 1 small sweet potato into thin slices and fry in oil until cooked.
- Sweet potato: 1 kg
- Butter: 20 g
5
When the stewed sweet potato is soft, add cream and blend until smooth.
- Cream: 200 ml
6
Serve with orange slices and potato chips.
- Oranges: 1 piece
