How to Make Creamy Sweet Potato Soup
Cozy Up with Creamy Sweet Potato Soup: A Fall Favorite!
As the leaves begin to change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. Today, we’re sharing a recipe for Creamy Sweet Potato Soup that’s guaranteed to become a fall and winter staple in your kitchen. This isn’t just any sweet potato soup; it’s rich, flavorful, and surprisingly easy to make!
We’ve taken the natural sweetness of sweet potatoes and elevated it with savory bacon, aromatic garlic and onions, and a touch of coconut cream for ultimate creaminess. It’s a delightful balance of flavors that will tantalize your taste buds. This recipe serves two, making it perfect for a cozy night in or a special meal for a small group.
What makes this Creamy Sweet Potato Soup special?
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Easy to Make: From start to finish, this soup comes together in about an hour.
- Flavorful & Comforting: The combination of sweet potato, bacon, and coconut cream is simply irresistible.
- Perfect for Fall & Winter: A warm, comforting soup is the perfect way to beat the chill.
Tips for the Best Creamy Sweet Potato Soup:
- Roasting the Sweet Potatoes: Roasting brings out the natural sweetness of the sweet potatoes and gives them a lovely caramelized flavor. Don’t skip this step!
- Crispy Bacon is Key: The bacon adds a wonderful smoky flavor and texture to the soup. Make sure to cook it until it’s nice and crispy.
- Coconut Cream vs. Coconut Milk: We recommend using coconut cream for a richer, creamier texture. If you only have coconut milk, you can use it, but the soup won’t be quite as decadent.
- Adjust to Your Taste: Feel free to add a pinch of cayenne pepper for a little heat, or a dash of cinnamon for extra warmth.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of water. You can also add a tablespoon of olive oil to sauté the onions and garlic for extra flavor.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to an airtight container and freezing. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a side salad, or a grilled cheese sandwich.
Q: Can I use a different type of potato?
A: While sweet potatoes are the star of this recipe, you could experiment with butternut squash or pumpkin for a similar flavor profile.
We hope you enjoy this Creamy Sweet Potato Soup as much as we do! It’s the perfect way to warm up on a chilly day and savor the flavors of fall.
Creamy Sweet Potato Soup
Ingredients
- 3 small sweet potatoes about 1 lb total
- 3 strips bacon
- 1 T olive oil
- 2 medium yellow onions diced
- 3 cloves garlic minced
- 4 cups water
- ¼ cup coconut cream
- to taste salt
- chopped parsley for garnishing
Instructions
- Preheat the oven to 375°F. Place the sweet potatoes on a rimmed baking sheet and roast for 50 minutes, turning over halfway through.
- While the sweet potatoes are roasting, add olive oil to a large skillet over medium heat and sauté the bacon strips until crispy on both sides. Remove bacon from pan, cool, and crumble into small pieces; set aside.
- In the same skillet, sauté diced onions and minced garlic until the onions are translucent.
- Add the water and bring the heat down to low, letting the ingredients simmer for 20 minutes.
- Once the sweet potatoes are done roasting, slice them into half lengthwise, remove the skins and cut into small cubes.
- Place the cubed sweet potatoes in the skillet with the rest of the ingredients. Stir and simmer for another 10 minutes.
- Carefully transfer the ingredients into the blender or food processor. Blend until smooth.
- Return the soup to the skillet and add the coconut cream, mixing well until heated through.
- Divide the soup between two bowls. Garnish with chopped parsley and crumbled bacon.
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