Sweet Potato Soup
User Reviews
5
Sweet Potato Soup
Description
This Sweet Potato Soup recipe starts by sautéing diced onion, garlic, and celery in butter to build a flavorful base. Adding peeled sweet potatoes, chopped apple, fresh ginger, and curry powder introduces sweetness and gentle warmth from the spices. Simmering in broth softens the ingredients for pureeing.
The soup is carefully pureed until smooth, then finished by stirring in heavy cream to create a rich mouthfeel. It is seasoned to taste with salt and pepper. Optional garnishes such as cooked, crumbled bacon, croutons, and chopped fresh chives offer contrasting textures and an extra savory touch.
The resulting soup offers a velvety texture with a balance of sweet and savory flavors accented by ginger and curry. It can be served as a comforting starter or light meal.
Practical tips include substituting cinnamon stick for curry powder as a gentle alternative and adding cayenne pepper to increase spice level if desired. To keep the soup dairy-free, replace heavy cream with full-fat coconut milk. When blending, allow steam to escape to prevent pressure buildup if using a regular blender.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup celery chopped
- 3 cups chicken broth or vegetable broth
- 1 ½ pounds sweet potato peeled and cubed, about 4 cups
- 1 apple peeled, cored and chopped
- 1 inch ginger peeled, fresh
- 1 teaspoon curry powder
- ½ cup heavy whipping cream
- 2 lices Bacon cooked and crumbled, for garnish, optional
- 1 handful croutons for garnish, optional
- 1 tablespoon chives for garnish, chopped fresh
Instructions
- Melt the butter in a large pot or saucepan over medium heat. Add the onion, garlic, and celery and cook until tender.
- Stir in the broth, sweet potatoes, apple, ginger, curry powder, and ⅛ teaspoon each salt & black pepper.
- Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the sweet potatoes are very tender.
- Remove the ginger and puree the soup with a hand blender.
- Add heavy cream and simmer for 5 minutes longer. Taste and season with additional salt and pepper if desired.
- Top with crumbled bacon, croutons, and chives if desired.
Notes
- Curry powder can be substituted with a cinnamon stick; remove the cinnamon stick before pureeing.
- Add 1/4 teaspoon cayenne pepper for a spicier flavor.
- For a dairy-free version, replace heavy cream with full-fat coconut milk.
- When blending in a traditional blender, allow steam to escape by holding the lid loosely or slightly opening the center piece; cover with a kitchen towel if needed to avoid pressure buildup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395 | 20% |
| Carbohydrates | 45.93g | 15% |
| Protein | 6.22g | 12% |
| Fat | 21.75g | 33% |
| Saturated Fat | 12.04g | 60% |
| Cholesterol | 63.07mg | 21% |
| Sodium | 896.6mg | 37% |
| Potassium | 898.2mg | 19% |
| Fiber | 7.06g | 28% |
| Sugar | 13.16g | 26% |
| Vitamin A | 24914.54IU | 498% |
| Vitamin C | 21.49mg | 24% |
| Calcium | 100.51mg | 10% |
| Iron | 1.64mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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