Last week I was working from home, writing a boring report for work. It was actually just a normal report but I felt bored because all I wanted to do was, as usual, to cook or to bake something. So when it got to be almost lunch hour, I stopped writing and switched the kitchen table that I was writing on to cooking surface.
And what could be a better choice for a winter lunch? Especially if you have some ingredients that you have been dying to use – or more likely if you have some ingredients that are soon dying, unless you use them ASAP. In this case, it was the one sweet potato that occupied the vegetables section of my fridge for quite some time.
This is quite a spicy soup with a lovely orange colour. I adapted it from Joy the Baker’s “Curried Sweet Potato” recipe. I left out a few ingredients she used – such as ground coriander, not because I did not have it but because I absolutely despise it. I used feta crumbles as topping instead of goat cheese (and if I had blue cheese, I would definitely use that) and I put some rye croutons which I made myself in the oven from the rye bread I had (just cut the bread in little cubes, mix with a bit olive oil and put in the preheated oven to 200C).
(serves for 2)
1 tbsp / 15 ml olive oil
3/4 cup / 180 ml chopped onions
2 garlic cloves, chopped
1 tsp / 5 ml ground cumin (juustokumina, in Finnish)
1/4 tsp / 1.25 ml turmeric (maustekurkuma, in Finnish)
1/4 tsp / 1.25 ml aleppo pepper (or red pepper flakes)
1 sweet potato, about 600 gr., chopped as cubes
3 cups / 720 ml water (or chicken or vegetable broth, if you prefer – this amount makes quite a thick soup, you can add about 1 cup / 240 ml more if you want it less thick)
Salt to taste
Pepper to taste
50 gr feta cheese, crumbled (optional, for topping)
rye or other type of croutons (optional, for topping)
1. In a medium pan, put the olive oil and heat it for about 2-3 minutes in medium heat.
2. When the oil is heated, add onions and while stirring, cook the onions until they are translucent, for about 5 minutes or maybe a bit more.
3. Add garlic and continue stirring, for 2 more minutes.
4. Add cumin, turmeric and aleppo pepper (or red pepper flakes) and give it a brief stir for the spices to blend with onion and garlic.
5. Add sweet potato and stir. Add water and leave it to boil.
6. When the soup boils, lower the heat and simmer for about 20 minutes, until the sweet potato cubes are well cooked and soft.
7. When the soup is fully cooked that it away from heat. By using a blender, make it into a puree.
8. Add salt and pepper to taste.
9. Put the soup in a bowl and garnish it with feta crumbles and rye croutons.