What’s your soup preference?
Silky smooth? Chunks for days? Hearty AF?
I’m an all of the above, soup all of the time kind of soup lover.
I can’t say everyone in my household agrees (ahem, four year old who won’t even try soup), but I make the food, so.
This one falls into the silky smooth but also majorly soul-warming and hearty category.
It starts out sweet from the, well, from the sweet potatoes but there’s some smoky spice that happens and a tang of lime. Then it’s topped off with a dollop of salty, creamy feta.
FLAVOR EXPLOSION, am I right?
Bonus that it all comes together in one pot.
Totally manageable, even for a Monday.
- 2 tbsp olive oil
- 2 large onions, diced
- 3 lb sweet potatoes, peeled and cut into chunks
- 2 large garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp aleppo pepper
- 1 tsp turmeric
- 4.25 cups boiling water
- juice of 1 lime
- salt and black pepper, to taste
- 4 oz feta cheese, crumbled, to garnish
- Heat the oil in a large pot over medium heat. Add the onion to the pan and cook for 4-5 minutes, or until softened and translucent.
- Add in the sweet potato and garlic cloves. Saute for 5 minutes, or until starting to soften.
- Add in the oregano, aleppo pepper, and turmeric. Stir to combine. Pour in the boiling water, mix well, reduce the heat to low and simmer for 30 minutes, or until the sweet potato is tender.
- Transfer the mixture to a blender and puree until smooth. Add extra boiling water to reach your desired consistency.
- Return the soup to the pot and mix in the lime juice. Season to taste with salt and black pepper. Divide among serving bowl and top with the feta cheese, more chili flakes, and a drizzle of olive oil.