Creamy Sweet Potato Soup

When it gets cold outside, curl up by the fire with a hot bowl of creamy sweet potato soup.

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What is it? 

Using this recipe, you’ll be able to make a creamy sweet potato soup that’s bursting with flavor and rich in healthy nutrients

.The wonderful thing about this creamy sweet potato soup is that its flavor is so versatile, it can be paired with just about any type of bread, nut, or fusion theme.

For a sweeter soup, pour a little maple syrup on it and use cinnamon twists as your dipping bread. Sweet potato soup can also be turned into a chicken sweet potato chowder with carrots, celery, rice, and cilantro.

Mo matter what kind of sweet potato soup you decide to make, there’s no denying its essential nutritional value.

In addition to having a soothing, creamy texture with a lot of rich, sweet flavors, sweet potato soup is also very healthy. The olive oil and the cinnamon in the soup are full of antioxidants and contain anti-inflammatory properties.

Fresh garlic can help lower your cholesterol and can help to boost your immune system which is highly beneficial for the cold winter months. Finally, the sweet potatoes are full of vitamins and minerals plus fiber and potassium.

How to make it

There are many different ways to make sweet potato soup, so feel free to change the ingredients by adding or subtracting what’s listed here. This sweet potato soup recipe is a very popular one. We’re confident you’re going to fall in love with this recipe as much as we did.

Vicky Giangis a home-cooking mom and a food blogger. She loves to share her recipes and culinary tips from her diversified experience of multi-culture. Check out her blog for more recipes.

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Creamy Sweet Potato Soup

5 from 2 votes

Smooth and colorful, this Creamy Sweet Potato Soup is full of color, flavor and nutrition.

Total: 30 minutes mins

Yield: 4 servings

By: Vicky Giang

Ingredients 

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• ▢ 2 tbsp olive oil
• ▢ 1 onion, small, diced.
• ▢ 1.5 tsp salt
• ▢ black pepper, ground, to taste.
• ▢ 1 shallot , diced.
• ▢ 1/2 tsp cinnamon
• ▢ 2 cloves garlic, chopped.
• ▢ 3-4 sweet potatoes, peeled and cut into 1 inch cubes.
• ▢ 4 cups chicken, stock
• ▢ 1 tsp paprika
• ▢ 1 tbsp brown sugar
• ▢ 1/3 cup pecans, toast for extra flavor

US Customary – Metric

Instructions 

• Use a large pot to heat the olive oil over medium heat. Once the oil is heated, add the onion and the shallot. Season the onion and shallot lightly with salt and pepper. Cook them for about 5 minutes or until they’re translucent.
• Add the cloves of chopped garlic and continue to cook on medium heat for another 2 minutes.
• Carefully add the cubes of sweet potatoes, chicken stock, cinnamon, brown sugar, pecans, and the paprika. Continue cooking the mixture over medium heat until it boils. Once it begins to boil, reduce the heat down to a simmer for 30 minutes. Check the sweet potatoes to make sure they are very tender at this point. If they’re not, continue cooking over medium heat.
• After 30 minutes, remove the pot from the heat source. Scoop batches of the mixture into a food processor or a blender and purée it until creamy. Be sure not to overload the food processor or blender. Have patience and take your time. Once the entire mixture has been puréed, return it to the large pot. Add extra salt and pepper to your liking.

Nutrition

Calories: 477kcal, Carbohydrates: 28g, Protein: 23g, Fat: 30g, Saturated Fat: 6g, Cholesterol: 84mg, Sodium: 1008mg, Potassium: 650mg, Fiber: 4g, Sugar: 9g, Vitamin A: 14275IU, Vitamin C: 7.2mg, Calcium: 60mg, Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

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