This sweet potato soup recipe is a one pot miracle! Hearty and deliciously creamy, its velvety taste will delight everyone.
Oh hello, juicy and velvety SWEET POTATO SOUP! This root vegetable makes the best sweet and creamy porridge. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and utterly irresistible. This healthy soup will appeal to just about everyone: even self-confessed sweet potato detractors! This recipe comes directly from cookbook author and dear friend Tanorria Askew in her new Staples +5 Cookbook!
Ingredients for the sweet potato soup
This sweet potato soup recipe is creamy, velvety, smoky, hearty, and sweet all at the same time. This one will impress just about anyone: even humans tend to avoid sweet potatoes (like our 4 year old!). It has a light cream swirl to add rich body, but you can use full-fat coconut milk for vegans and dairy-free. With these options, it works for almost any diet! Here’s what you need:
- Onion, carrot and celery (Replacement see below)
- sweet potatoes
- olive oil
- Smoked paprika, garlic powder, salt and pepper
- Fresh thyme
- bay leaves
- vegetable soup
- cream or whole coconut milk
About the book: staples + 5
This sweet potato soup recipe is from the new Staples +5 cookbook by Tanorria Askew. The great thing about this book? It’s all about using your pantry and your basic ingredients to make healthy and easy meals! The concept is that you need a base of pantry and fridge items: then add 5 ingredients and you can create endless variations of delicious meals!
Tanorria is a former MasterChef candidate, personal chef and an amazing person who we are proud to call our friend. She’s now added a cookbook author to her resume and we couldn’t be happier for her! In this book, she shares recipes from the Midwestern family table, drawing inspiration from a culinary tradition she learned from her grandparents: Make the most of what you have and share it with those you love.
We can only recommend this cookbook! Grab a copy of Staples +5 here.
Tips and substitutions
This sweet potato soup is easy to make at home with a short list of ingredients. Here are some tips for the cooking process:
- Substitute celery seeds if you like. We made a mistake with this soup recipe: we thought we had celery in the fridge! We substituted 1 carrot and 1 large celery seed and it turned out great! The earthy undertone of the celery seed was delicious.
- A hand blender is useful. A hand blender is also called a hand blender and, in our opinion, is indispensable for pureed soups! That way you can leave the soup in the pot and puree, instead of putting it in a blender (which can result in hot soup splattering).
Garnish this soup with sweet potatoes
This sweet potato soup is creamy, velvety, slightly smoky and irresistible. Tanorria recommends candied bacon as a topping that would have a hard time! Here are some other topping ideas she suggests and some of our own:
Make it a meal: side dishes to add
How do you turn this sweet potato soup recipe into a meal? Pureed soups often require more protein to make a garnish. Here are some ways to accessorize this soup and turn it into a meal:
More sweet potato recipes
Sweet potatoes are perhaps our absolute favorite vegetable here. Here are some tastier sweet potato recipes to try:
This sweet potato soup recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This sweet potato soup recipe is a one pot miracle! Hearty and deliciously creamy, its velvety taste will delight everyone.
- 1 large yellow onion
- 2 big carrots
- 2 Celery Ribs (we substituted 1 extra carrot 1 large pinch of celery seeds)
- 3 large sweet potatoes (approx 2 1/2 total books)
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- ½ tbsp garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 Sprigs of fresh thyme
- 2 bay leaves
- 4 cups broth or vegetable broth
- ½ cup the water
- ½ cup Cream or coconut milk (for vegans)
- Roasted pumpkin seeds, chopped pistachios, or pomegranate seeds for garnish (optional)
- Peel and dice onion and carrot. Dice celery. Peel the sweet potatoes and cut into 1/2 cm cubes.
- In a large saucepan over medium heat, heat the olive oil. Add the onion, celery, and carrots and toss, being careful to brush all of the vegetables with the oil. Cook until the onion and celery are translucent, 3 to 4 minutes.
- Add the sweet potatoes and toss until covered. Season with paprika, garlic, salt and pepper. Stir until the spices are evenly distributed. Cook for 2 to 3 minutes.
- Add the thyme and bay leaves and stir. Add the vegetable broth and increase the heat to bring it to a boil. When cooking, reduce heat to medium-low and simmer 15 to 20 minutes or until sweet potatoes are tender.
- Remove from the heat and discard the thyme sprigs and bay leaves. Puree with a hand blender until smooth. (If you don’t have an immersion blender, gently blend the soup in batches in a standard blender.) After blending, stir in the cream. Serve garnished with toasted nuts or seeds, if desired. Cool to room temperature before storing. Store in an airtight container in the refrigerator for up to 1 week.
Remarks
Reprinted with permission from Staples +5 by Tanorria Askew.
- Category: Soup
- Method: Mix
- Kitchen: Soup
- Diet: vegetarian
Keywords: Sweet Potato Soup, Sweet Potato Soup Recipe
