Sweet Potato Soup

Thanksgiving Soup RecipeI 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.

Holiday Soup Recipe

Sweet Potato Soup

 

*Original Recipe by Joanie Simon (joaniesimon.com)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Soup


  • Author: Joanie Simon
  • Total Time: 35 mins
  • Yield: 8 1x

Description

Sweet Potatoes make a simple, creamy, fall soup, perfect for Thanksgiving.


Ingredients

Scale
  • 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

  1. Heat your oven to 400F.
  2. 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.
  3. Next, heat the remaining 1 Tbs olive oil in a soup pot over medium high heat.
  4. Add in the leek, carrots and garlic and sauté until fragrant.
  5. 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.
  6. 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,
  7. 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.
  8. Add more salt to bring out the full flavors.
  9. 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!

    1 Comment
    Write a comment
    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.