Sweet Potato Soup Recipe
User Reviews
4.9
Sweet Potato Soup Recipe
Description
The Sweet Potato Soup Recipe begins by sautéing diced onion and carrots in avocado oil until softened. Garlic, fresh ginger, red pepper flakes, and paprika are added, cooking briefly to release flavors. Diced sweet potatoes and vegetable broth are then added and simmered until the potatoes reach fork tenderness.
After simmering, the soup is carefully transferred to a high-powered blender and pureed until smooth and creamy. Additional broth or water may be added to adjust consistency. The resulting soup is velvety with subtle heat and aromatic notes from the ginger and spices, balanced by the natural sweetness of the potatoes and carrots.
Serving suggestions include garnishing with coconut cream or yogurt for added richness, crushed pistachios for texture, fresh watercress for a peppery contrast, and a sprinkle of red pepper flakes and cracked black pepper for extra flavor. These toppings introduce complexity and variety to each spoonful.
Notes highlight avoiding overfilling the blender; the supreme sweetness and spice of this soup and its smooth texture make it a comforting meal on cooler days or a refined starter for dinners.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 3 carrot sliced
- 1 yellow onion
- 1 1/2 pound sweet potato peeled and diced
- 2 garlic minced, cloves
- 1 tablespoon ginger finely chopped, fresh
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth or more for thinner consistency
Garnish
- watercress
- pistachio
- coconut cream or yogurt
- red pepper flakes
- black pepper cracked
Instructions
- Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.
- Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
- To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.
Notes
- Do not exceed 1 1/2 pounds of sweet potato to avoid overfilling your blender.
- Adjust the soup's thickness by adding extra water or vegetable broth as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1069mg | 45% |
| Potassium | 760mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 32374IU | 647% |
| Vitamin C | 9mg | 10% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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