Sweet Potato Soup with Chili and Gruyere
4 servings
60 minutes
Sweet potato soup with chili and Gruyère is a harmony of warmth and tenderness in one bowl. This recipe has roots in European cuisine, blending spicy and soft notes. Sweet potato, known for its sweetness, perfectly complements the heat of chili and the aroma of coriander, creating a balance of flavors. The creamy texture achieved through puréeing makes the dish particularly cozy. The finishing touch is Gruyère cheese, adding a light nutty zest. This soup not only warms you on a cool day but also serves as an exquisite option for a cozy dinner. Serve with crispy toasts or fresh baguette to highlight its delicate consistency.
1
Melt a piece of butter in a pot, add finely chopped onion, finely chopped chili, coriander, and finely chopped garlic. Sauté for about 8 minutes until soft.
- Butter: to taste
- Onion: 1 head
- Red chili pepper: 1 piece
- Ground coriander: 1 teaspoon
- Garlic: 2 cloves
2
Add the peeled and chopped sweet potato and fry for a few more minutes.
- Sweet potato: 750 g
3
Pour in the broth, bring to a boil, reduce the heat, and simmer for 10 minutes until the vegetables are tender. Season with salt and pepper.
- Vegetable broth: 500 ml
- Paprika: pinch
4
Blend the soup until smooth, pour it into bowls, and serve topped with grated cheese and a sprinkle of paprika.
- Gruyere cheese: 80 g
- Paprika: pinch
