Sweet Potato Soup
Cozy Up with Creamy Sweet Potato Soup: The Perfect Fall Comfort Food
As the leaves change and the air gets crisp, there’s nothing quite like a warm, comforting bowl of soup. And this Sweet Potato Soup is exactly what you need! It’s creamy, flavorful, and surprisingly easy to make. Packed with vitamins and naturally sweet, it’s a dish the whole family will love. Whether you’re looking for a light lunch, a satisfying dinner, or a beautiful appetizer, this recipe delivers.
We’ve designed this recipe to be flexible. Feel free to adjust the seasonings to your liking, and don’t hesitate to get creative with toppings! A swirl of coconut milk makes it vegan-friendly, while toasted pumpkin seeds and pistachios add a delightful crunch. Pomegranate seeds offer a burst of freshness and color.
Why You’ll Love This Sweet Potato Soup:
- Easy to Make: Minimal prep time and a straightforward cooking process.
- Flavorful & Creamy: The perfect balance of sweetness and savory notes.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Versatile: Enjoy it as a starter, main course, or side dish.
- Customizable: Adapt it to your dietary needs and preferences.
Tips for the Best Sweet Potato Soup:
- Roasting the Sweet Potatoes: For an even deeper, richer flavor, consider roasting the sweet potatoes before adding them to the soup. Toss them with a little olive oil and your favorite spices, then roast at 400°F (200°C) for 20-25 minutes.
- Blending: An immersion blender is the easiest way to achieve a perfectly smooth consistency. If you don’t have one, a regular blender works just fine – just be careful when blending hot liquids.
- Spice it Up: Add a pinch of cayenne pepper or a dash of smoked paprika for a little extra heat.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the heavy cream with full-fat coconut milk.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 2-3 months.
Q: What if I don’t have fresh thyme and bay leaves?
A: You can use dried thyme and bay leaves instead. Use about 1 teaspoon of dried thyme and 1 bay leaf.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add carrots, parsnips, or apples for extra flavor and nutrients.
Q: What are some good toppings for this soup?
A: Toasted pumpkin seeds, chopped pistachios, pomegranate seeds, a swirl of coconut milk, a dollop of sour cream or yogurt, or a sprinkle of fresh herbs are all great options.
Enjoy this comforting and delicious Sweet Potato Soup – it’s sure to become a fall favorite!
Sweet Potato Soup
Ingredients
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 4 medium sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 sprigs fresh thyme
- 2 bay leaves bay leaves
- 4 cups vegetable broth
- 1/2 cup water
- 1/2 cup heavy cream or full-fat coconut milk (for vegan)
- to taste toasted pumpkin seeds optional garnish
- to taste chopped pistachios optional garnish
- to taste pomegranate seeds optional garnish
Instructions
- Dice the onion, carrots, and celery. Peel and cube the sweet potatoes.
- In a large pot over medium heat, heat the olive oil. Add the onion, celery, and carrots and cook for 3-4 minutes until translucent.
- Add the sweet potatoes and toss to coat. Season with paprika, garlic powder, salt, and pepper. Cook for 2-3 minutes.
- Add the thyme and bay leaves. Add the vegetable broth and water, and bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Remove from heat and remove the thyme stems and bay leaves. Use an immersion blender to puree until smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.)
- Stir in the heavy cream. Serve topped with toasted nuts or seeds, if desired.
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