Creamy Sweet Potato Soup
User Reviews
5
Creamy Sweet Potato Soup
Description
The Creamy Sweet Potato Soup starts with roasting halved sweet potatoes, which deepens their flavor and softens them for blending. Meanwhile, onions and garlic are sautéed to build a savory foundation before adding spices including cumin, smoked paprika, cayenne, cinnamon, and black pepper. Incorporating chicken broth and pureed sweet potatoes results in a comforting, velvety soup. The optional heavy cream or alternatives like full-fat coconut milk or sour cream add a pleasant creaminess and a subtle tang.
The soup’s balance of sweetness from the potatoes with aromatic spices creates a complex but approachable flavor profile. It works well as a warming starter or light meal, especially when cooler weather calls for something both hearty and soothing. The roasting method ensures a tender texture without needing peeling before cooking.
Try to roast the potatoes until uniformly soft, adjusting roasting time based on their size. The soup can be enjoyed immediately or gently reheated. Substituting coconut milk or sour cream offers variation without losing the creamy character.
Ingredients
- 2 lbs. sweet potato $3.48
- 2 Tbsp olive oil $0.44, divided
- 1 yellow onion $0.70
- 4 cloves garlic $0.16
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp smoked paprika $0.02
- 1/8 tsp cayenne pepper $0.01
- 1/8 tsp cinnamon $0.01
- 1/4 tsp black pepper $0.04, freshly cracked
- 4 cups chicken broth $0.56
- 1/2 cup heavy cream $0.42
- 1/4 tsp salt $0.02, or to taste
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.
- Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
- While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.
- Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.
- Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.
- Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.
- Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.
Notes
- You can substitute heavy cream with full-fat canned coconut milk or drizzle sour cream over the soup instead.
- Roasting sweet potatoes face down helps tenderize the flesh without peeling beforehand.
- The soup tastes excellent even without adding cream, capturing a natural sweet and spiced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 389kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Sodium | 1144mg | 48% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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