Sweet Potato Soup

This is my favorite sweet potato soup recipe. It’s healthy, super creamy and full of flavor. It’s easy to make, using simple ingredients.

With summer being just around the corner, I’m already starting to miss everything winter has to offer such as rain and boots and eating cozy potato soup near the fireplace – not that I have one, but a girl can dream, can’t she?

What I love about this soup is that it’s not only healthy and delicious but also easy and uses simple ingredients:

Vegetables

Carrots are my favorite orange vegetable to add to sweet potato soup. The two combine perfectly and carrots don’t take away from the sweet potato flavor. If I happen to have pumpkin or butternut squash on hand, you can throw in a piece, too. As for the onion, you can use yellow or white, or a shallot.

Stock or water?

I used to always use chicken stock, but felt like it was overpowering the delicate flavor of the sweet potatoes. Water is a better option in my opinion, but if you want to use stock, either chicken or vegetable would work here.

With or without cream?

Cream not only adds additional flavor, but also extra creaminess and a wonderfully velvety texture. You can, however, leave it out if you prefer as the soup is delicious and creamy either way.

More Soup Recipes:

• Roasted Red Pepper Tomato Soup
• Minestrone Soup
• Curried Carrot Soup

Print

Sweet Potato Soup

YIELD 6 servings (or 8 as a starter)

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion , chopped
• 2 cloves garlic , chopped
• 1 cup chopped carrots (2-3 carrots)
• 1 kg/2 ¼ pounds sweet potatoes (about 3 large), peeled and cubed
• Salt and pepper
• 4-5 cups water
• 3 sprigs fresh thyme , optional
• 1 tablespoon brown sugar
• Pinch of ground nutmeg
• 1 cup (240 ml) half and half/light cream, optional

Instructions

1. Melt butter in a large pot over medium-high heat. Add onion and garlic and sauté for 5 minutes until tender. Add carrots and sweet potatoes and sauté for 10 minutes more until vegetables just begin to soften. Season vegetables with salt and pepper.
2. Add water to the pot until it just covers the vegetables (about 4-5 cups) and bring to a boil. Cover the pot. Reduce heat to medium and simmer for about 30 minutes, until potatoes are very soft.
3. Using a hand blender, puree the soup in the pot until smooth. Stir in thyme, brown sugar, nutmeg, cream if desired, and salt and pepper to taste, and heat through. You can later discard thyme sprigs if you want.
4. Reheat soup before serving. Ladle into bowls and serve hot.