White Sweet Potato Soup
User Reviews
5
9 reviews
Excellent
White Sweet Potato Soup
Report
The creamy texture of white sweet potato is perfect in this blended soup. A little smoky, sweet, and savory, the simple ingredient list highlights the irresistible flavor of white sweet potatoes. Vegan, gluten-free, and easily adapted/allergy-friendly. Ready in 40 minutes!
Share:
Ingredients
- 1 Tablespoon oil omit for oil-free diets, optional
- 1 large yellow onion chopped
- 4 large cloves garlic minced
- 1¼ teaspoons cumin ground
- ½ teaspoon smoked paprika
- 2¼ pounds sweet potato white, peeled and cut into ½-inch thick pieces
- 2 cups vegetable broth
- 3 cups water
- 1 bay leaf
- salt
- black pepper
Optional additions:
- 1 to 2 teaspoons white wine vinegar or lemon juice, to taste
- white pepper to taste
- cayenne pepper to taste
- ¾ to 1 cup coconut milk see Notes for other options, canned lite
- 2 to 3 Tablespoons vegan butter
- a few drops of liquid smoke
Instructions
- Preheat a large soup pot over medium-low heat. Add the oil, if using, and cook the onion for about 5 minutes. Add the garlic, cumin, smoked paprika, and several turns of freshly cracked black pepper. Stir and cook for about 1 minute.
- Add the white sweet potatoes, broth, water, bay leaf, and ½ teaspoon fine sea salt. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook covered for 15 minutes or until the potatoes are soft.
- Remove the bay leaf, and let the soup cool for a few minutes. Now it's time to blend. Use an immersion blender or work in batches using a regular stand blender. NOTE: Hot liquids may expand in a stand blender. So use caution, and only blend small portions at a time.
- Once the soup is blended, taste and decide which flavors you'd like to add or enhance. I like to add the vinegar, 2 tablespoon vegan butter, about ¾ cup lite coconut milk, additional black pepper, and several dashes each of cayenne and white pepper.
- Serve hot with croutons or crusty bread and crumbled vegan feta or Parmesan cheese. This soup pairs well with a variety of different main dishes, salads, and sides.
Notes
- Variations
- Store leftover soup in the fridge for up to 5 days, or freeze for up to 2 months.
- Nutrition reflects soup made with oil and including the coconut milk.
- Oil-Free: Feel free to use a splash of vegetable broth instead.
- With cashew cream: Instead of coconut milk, you can use a basic cashew cream to add richness. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
- Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers (saute w/the onion), cayenne pepper, chili oil, or your favorite hot sauce.
- With herbs: Instead of the smoky flavor profile shared here, you can take this soup in a completely different direction. Incorporate thyme, rosemary and sage for autumn/Thanksgiving flavors.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
4g
(6%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
