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Tatlı Patates Çorbası | Turkish Sweet Potato Soup with Mint-Chili Butter
(0)
40 min
Under an hour
Knuspr-Küche
Cremig, wärmend und fein-aromatisch: Türkische Süßkartoffelsuppe mit samtiger Textur, Kreuzkümmel, fruchtiger Zitrone und traditionell schäumender Minz-Chili-Butter.
Ingredients
Preparation method
Preparation & sautéing vegetables
Thoroughly wash the sweet potatoes and carrots, peel them, and cut into approx. 2 cm cubes. Peel and finely chop the yellow onion and garlic cloves.
Heat the extra virgin olive oil in a large pot over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add the garlic and ground cumin and cook for about 1 minute until the spices are wonderfully fragrant.
Cooking & blending
Add the sweet potato and carrot cubes to the pot and sauté briefly while stirring. Pour in the hot vegetable broth, season with fine table salt and freshly ground black pepper, and bring to a boil.
Chef's tip
For an even more Middle Eastern touch, you can stir in 1 heaping tablespoon of tahini (sesame paste) or a dollop of creamy Turkish yogurt when blending.
If you prefer it milder, use sweet paprika instead of hot chili flakes for the foaming spiced butter.
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