Sweet Potato Soup
User Reviews
4.6
Sweet Potato Soup
Description
Sweet Potato Soup combines sautéed onion, carrot, celery, and orange bell pepper cooked with garlic and bay leaf to develop a savory base. Chunks of peeled sweet potato simmer in vegetable broth with smoked paprika, coriander, and thyme until tender. The soup is puréed until smooth, producing a silky texture without lumps.
Coconut milk stirred in at the end adds richness and a subtle sweetness that complements the smoky and earthy spices. The soup offers warmth and comfort with layers of flavor from the fresh vegetables and careful seasoning.
It can be ladled into bowls and enjoyed warm, optionally garnished with coconut milk drizzle, smoked paprika dusting, or fresh parsley. This recipe suits cooler weather or anytime a wholesome, creamy soup is desired.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 celery chopped, rib
- 1 bell pepper stemmed, seeds removed, and chopped, orange
- 3 cloves garlic minced
- 1 bay leaf
- 2 lbs sweet potato peeled and chopped
- 32 oz vegetable broth
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon thyme dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 cup coconut milk
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and pepper. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the chopped sweet potatoes and vegetable broth. Season with smoked paprika, coriander, thyme, salt, and pepper. Partially cover the pot with a lid and simmer for 20 to 30 minutes or until the sweet potatoes are soft when pierced with a fork.
- Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. You will need to do it in two batches, so the blender isn’t too full and make sure you let the soup cool for a few minutes so it isn't too hot.
- Stir in the coconut milk. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve warm. You can garnish the soup with a drizzle of coconut milk, a dash of smoked paprika, and chopped fresh parsley, If desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Sodium | 703mg | 29% |
| Potassium | 711mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 24338IU | 487% |
| Vitamin C | 32mg | 36% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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