I had a single sweet potato hanging out in the miscellaneous produce bowl in the kitchen (currently being occupied by an acorn squash, a few limes, a tomato on its last leg, and a bunch of bananas, for the monkeys of course). He was a pretty large sweet potato and on the heels of my Pumpkin Coconut Soup, still had some leeks and carrots in the crisper. Why not make another soup? This one has a completely different flavor profile, a little deeper and darker since I decided to use the whole potato, skin and all.
This one is going to be on my Thanksgiving table this year, though I’m thinking I will do it in a shooter form for an amuse. In tall shot glasses (no, not the old college ones…something more like what they have at Crate & Barrel) I’ll pour in the soup, sprinkle on some crispy bacon bits, then top it with frothed milk (I knew that barista machine would come in handy!). Maybe hit it with a dash of paprika for color. Either way, whether shooters or a big ol’ bowl with crusty bread, enjoy this Sweet Potato Soup!
(full printable recipe at the bottom of the post)
Heat your oven to 400F.
Halve your sweet potato and rub with 1 Tbs olive oil. Place the halves on a baking sheet and roast, skin side up, for 20 minutes, or until the flesh is fork tender.
Next, heat the remaining 1 Tbs olive oil in a soup pot over medium high heat.
Add in the leek, carrots and garlic and sauté until fragrant.
Next, add in the cardamom, cumin and paprika, along with at least a 1/2 tsp salt, stir to mix the spices with the vegetables and reduce heat to low and cover the pot with a lid. Leave on low for at least 10 minutes to allow the spices to permeate the vegetables.
Next, add the sweet potato (skin and all) to the mix along with the soy milk to the soup pot with the spiced veggies and smash up everything with a fork so it’s roughly mashed,
Next, add in the water and bouillon and blend until smooth with a stick blender. If you don’t have a stick blender, you can pour the contents into a regular blender. Be sure to blend until really smooth for a creamy texture.
Add more salt to bring out the full flavors.
Garnish with crispy fried bacon bits and/or a drizzle of sour cream.
*Original Recipe by Joanie Simon (joaniesimon.com)
PrintSweet Potato Soup
- Total Time: 35 mins
- Yield: 8 1x
Description
Sweet Potatoes make a simple, creamy, fall soup, perfect for Thanksgiving.
Ingredients
- 1 large sweet potato
- 2 Tbs olive oil
- 1 leek, cleaned and chopped
- 2 carrots, chopped
- 2 cloves garlic chopped
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 cups soy or almond milk
- 4 cups water
- 1 tsp chicken or vegetable Better Than Bouillon
- salt to taste
Instructions
- Heat your oven to 400F.
- Halve your sweet potato and rub with 1 Tbs olive oil. Place the halves on a baking sheet and roast, skin side up, for 20 minutes, or until the flesh is fork tender.
- Next, heat the remaining 1 Tbs olive oil in a soup pot over medium high heat.
- Add in the leek, carrots and garlic and sauté until fragrant.
- Next, add in the cardamom, cumin and paprika, along with at least a 1/2 tsp salt, stir to mix the spices with the vegetables and reduce heat to low and cover the pot with a lid. Leave on low for at least 10 minutes to allow the spices to permeate the vegetables.
- Next, add the sweet potato (skin and all) to the mix along with the soy milk to the soup pot with the spiced veggies and smash up everything with a fork so it’s roughly mashed,
- Next, add in the water and bouillon and blend until smooth with a stick blender. If you don’t have a stick blender, you can pour the contents into a regular blender. Be sure to blend until really smooth for a creamy texture.
- Add more salt to bring out the full flavors.
- Garnish with crispy fried bacon bits and/or a drizzle of sour cream.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: American
You can also catch this recipe on my YouTube channel!
August 29, 2022, 5:13 am
I thank you for sharing this recipe . It was fantastic beyond belief!
https://forum.toribash.com/member.php?u=7282196
August 7, 2023, 2:13 am
The seasoning in this dish is spot on, enhancing the natural flavors of the ingredients and creating a truly memorable taste experience.
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October 30, 2023, 7:25 pm
The Sweet Potato Soup sounds delicious! It’s great that you’re using the whole potato, including the skin, for a deeper and darker flavor. Serving it in tall shot glasses with crispy bacon bits, frothed milk, and a dash of paprika sounds like a creative and appetizing idea.
November 9, 2023, 11:42 pm
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