0 from 0 votes
Sweet Potato Soup Recipe
It takes just a few simple steps to make this comforting and creamy Sweet Potato Soup! Just sauté the vegetables, simmer, and puree into perfectly silky soup.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 334 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion chopped (222g)
- 2 teaspoons grated ginger
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 5 garlic cloves minced
- 3 medium sweet potatoes peeled and cubed (908g)
- 4 cups vegetable stock (960mL)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup heavy cream (120mL)
Instructions
- In a large Dutch oven, heat the oil and butter over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until softened. Add the ginger, cumin, paprika, and garlic and cook for about 30 seconds until fragrant.
- Add the sweet potatoes, stock, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for 15 to 20 minutes until the sweet potatoes are very tender.
- Ladle half of the soup into a blender canister. Place the lid on top, but remove the center insert to create a vent. Cover the opening loosely with a paper towel or clean dish towel so steam can exit. Puree at medium speed for about 1 minute or until you reach your desired consistency. Transfer the soup to a clean bowl and repeat with the remaining soup. (You can also use an immersion blender to puree the soup in the Dutch oven.)
- Return all of the soup to the pot and stir in the cream. Rewarm over medium-low heat for 2 to 3 minutes, stirring occasionally. Serve the soup garnished with more cream, olive oil, and black pepper.
Cup of Yum
Notes
- Cut the sweet potatoes into similar-sized pieces. For the most even cooking, chop the potatoes into uniformly sized pieces, about ½ to 1-inch cubes. Cutting them on the smaller side will also speed up the cooking process.
- Use fresh garlic and ginger. Fresh spices add superior flavor, so use them if possible. The extra work of prepping fresh ginger and garlic pays off in the final soup.
- Vent the blender lid. The hot soup will let off steam as it blends, putting pressure on the lid. To prevent splatters, remove the vent in the blender lid and place a clean dish towel or paper towel on top. If your blender does not have a vent, leave the lid slightly ajar as you blend and drape a dish towel over the gap.
- Optional blending variation. A high-powered blender is the best option for an ultra-smooth and creamy texture, but you can puree it in the Dutch oven with an immersion blender or stick blender if desired. They will puree it nicely, but the soup won’t be quite as silky.
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
1480mg
(62%)
Potassium
672mg
(19%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
25200IU
(504%)
Vitamin C
8mg
(9%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 1480mg | 62% |
| Potassium | 672mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 25200IU | 504% |
| Vitamin C | 8mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.