Sweet Potato Soup with Matchstick Fries and Frizzled Leeks
Warm up your soul with this luxurious Sweet Potato Soup with Matchstick Fries and Frizzled Leeks—a dish that's as comforting as it is impressive. The velvety soup, made with caramel-sweet roasted sweet potatoes, creamy coconut milk, and aromatic spices like cumin and cinnamon, delivers a perfectly balanced harmony of flavors. But the real stars of this recipe are the crispy matchstick fries and golden frizzled leeks, which add an irresistible crunch and a gourmet flair. This crowd-pleasing dish is perfect for cozy nights or elegant dinner parties, and it’s easy to prepare in under an hour. Garnished with vibrant parsley, each bowl is a beautiful blend of creamy, crispy, and savory goodness. Whether you're searching for an elevated comfort food or a memorable starter, this sweet potato soup is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 2 lbs) sweet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 6 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large, for matchstick fries russet potato
- 1 large leek
- 1 cup (for frying) vegetable oil
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Peel and dice the sweet potatoes into large chunks. Set aside.
Heat 2 tablespoons of olive oil and the unsalted butter in a large pot over medium heat.
Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced sweet potatoes, ground cumin, ground cinnamon, salt, and black pepper to the pot. Stir to coat the sweet potatoes in the spices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 25 minutes, or until the sweet potatoes are very tender.
While the soup is simmering, prepare the matchstick fries by peeling the russet potato and cutting it into thin matchstick-sized strips.
Heat the vegetable oil in a deep skillet or saucepan over medium-high heat until shimmering (about 350°F). Fry the matchstick potatoes in batches until golden and crispy, about 3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and set aside.
Trim the dark green portions from the leek, leaving only the white and light green parts. Slice the leek into very thin rings and rinse thoroughly to remove any dirt.
In the same oil used for the fries, fry the leeks in small batches until golden and crispy, about 1–2 minutes. Drain on paper towels and set aside.
Once the sweet potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk and cook the soup over low heat until heated through, about 5 minutes. Adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls and top with a small handful of matchstick fries, frizzled leeks, and a sprinkle of chopped parsley, if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
6592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 143.9 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 7995 mg | 348% | |
| Total Carbohydrate | 946.8 g | 344% | |
| Dietary Fiber | 138.9 g | 496% | |
| Total Sugars | 215.1 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1525 mg | 117% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5035 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
