Creamy Sweet Potato & Radish Soup with Greek Yogurt

Creamy Radish Soup with Sweet Potato

Description:
Creamy Radish Soup with Sweet Potato is a flavorful and healthy dish that blends the subtle sweetness of sweet potatoes with the mildly pungent taste of radishes. The creamy texture of the soup, enriched by the addition of Greek yogurt, makes it a perfect choice for a comforting appetizer. The fennel and carom seeds enhance the flavor profile while also providing digestive benefits. This soup is light yet satisfying and can be enjoyed year-round, whether it’s a cool summer evening or a chilly winter afternoon.

Cuisine: Continental
Course: Appetizer
Diet: Vegetarian

Ingredients:

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4

Instructions:

1. Sauté the Aromatics:

   • Heat 2 teaspoons of oil in a medium-sized saucepan over medium heat.
   • Add the chopped onion and sauté it until it becomes soft and translucent, approximately 5-7 minutes.
   • Once the onions have softened, add 1/4 teaspoon of ajwain (carom seeds), 1 teaspoon of fennel seeds, and 2 bay leaves. Stir them together and allow them to release their flavors for 1-2 minutes.

2. Cook the Vegetables:

   • Add the peeled and chopped sweet potatoes and radish to the saucepan. Stir the ingredients to combine and coat them in the aromatic oil and spices.
   • Pour in 1/2 cup of vegetable stock and a pinch of salt. Stir again, then cover the saucepan. Allow the vegetables to cook for about 8-10 minutes, or until they are tender when pierced with a fork.

3. Blend the Soup:

   • Once the vegetables are softened, remove the saucepan from heat. Discard the bay leaves.
   • Transfer the mixture to a blender and purée until smooth. You can also use an immersion blender directly in the saucepan for convenience.
   • Return the puréed soup to the saucepan.

4. Adjust the Consistency and Seasoning:

   • Add the remaining vegetable stock (about 1.5 cups) to adjust the soup’s consistency, making it as thick or as thin as you prefer.
   • Season with 2 teaspoons of black pepper powder and additional salt to taste. Bring the soup to a gentle boil.

5. Finish the Soup:

   • Once the soup reaches a boil, remove from heat and stir in 2 tablespoons of hung curd (Greek yogurt). This will give the soup its creamy texture and a lovely tang.
   • Ladle the soup into serving bowls and garnish with freshly chopped coriander leaves and radish strips for an added crunch.

6. Serve:

   • Serve the Creamy Radish Soup with Sweet Potato immediately, paired with a light Smoked Tofu and Grilled Vegetable Salad for a perfect meal.

Tips:

• Radish Variations: You can use either red baby radishes or the common white radishes for this recipe, depending on what is available. Both bring their own subtle flavor and texture.
• Spices: Feel free to adjust the amount of carom seeds and fennel seeds based on your preference for spice. If you prefer a more aromatic soup, you can add a pinch of cumin seeds along with the fennel and carom.
• Vegan Option: To make this soup vegan, simply replace the Greek yogurt with a non-dairy yogurt or coconut cream for a creamy, dairy-free version.

Nutritional Information (per serving):

Enjoy this creamy, nutritious radish soup as a delightful appetizer to start off any meal. It’s the perfect balance of flavors, textures, and digestive benefits, making it a wonderfully wholesome dish for everyone at the table.