Oh, friends, let me tell you about *the* most soul-satisfying thing you can make: sweet potato soup. Seriously! It’s got this dreamy, creamy texture and a flavor that just bursts with goodness. And the best part? It’s so easy, even on a busy weeknight, you can whip up a batch. I’m telling you, nothing beats curling up with a warm bowl of this stuff. I’ve been making it for years, tweaking it here and there until it’s *just* right. This recipe is my go-to, and I’m so excited to share it with you. It’s healthy, too, so you can feel good about every spoonful.
Why You’ll Love This Sweet Potato Soup
Okay, seriously, you NEED this sweet potato soup in your life. Why? Let me break it down:
- It’s FAST! I mean, we’re talking weeknight dinner hero fast.
- Super easy, even if you’re not a whiz in the kitchen.
- The flavor is AMAZING. Sweet, savory, a little spicy…yum!
- It’s actually good for you! Hello, veggies!
- Totally vegan, so everyone can enjoy it.
- And it’s like a warm hug in a bowl. Seriously comforting.
Quick and Easy Sweet Potato Soup
Time is precious, right? That’s why I love this recipe. You basically chop some stuff, throw it in a pot, simmer, and blend! No fancy techniques, no all-day commitment. Promise!
Healthy and Delicious
It’s packed with sweet potatoes (duh!), carrots, and ginger. So you’re getting a mega-dose of vitamins and antioxidants. But don’t worry, it tastes like a treat, not a chore!
Vegan Comfort Food
Finding vegan comfort food can be a challenge, but this soup nails it! It’s creamy, satisfying, and totally plant-based. You won’t even miss the dairy, trust me!
Ingredients for Sweet Potato Soup
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing sweet potato soup:
- 2 tablespoons avocado oil (or olive oil works great too!)
- 3 carrots, sliced (no need to be perfect, just slice ’em!)
- 1 yellow onion, diced (roughly is fine, we’re blending it all anyway!)
- 1 1/2 pounds sweet potatoes, peeled and diced (about 2 medium ones)
- 2 garlic cloves, minced (I love garlic, so I sometimes add a little extra…shhh!)
- 1 tablespoon fresh ginger, finely chopped (fresh is key here, trust me!)
- 1/4 teaspoon red pepper flakes (or more if you like it spicy!)
- 1/4 teaspoon paprika (adds a lovely warmth)
- 4 cups vegetable broth (or more if you want a thinner soup)
- Coconut cream *or* yogurt (for a swirl of creamy goodness on top!)
- Watercress (for a pop of fresh green)
- Pistachios (chopped, for a little crunch!)
- Extra red pepper flakes (because why not?!)
- Cracked black pepper (freshly cracked is always best!)
How to Make Sweet Potato Soup: Step-by-Step Instructions
Okay, here’s the magic! Follow these steps, and you’ll have a pot of delicious sweet potato soup in no time. Don’t worry if you mess up a little – it’s all part of the fun!
Sauté the Aromatics
First, grab your biggest pot and put it over medium-high heat. Drizzle in the avocado oil (or olive oil). Once it’s hot, toss in the sliced carrots and diced onion. Stir them around every so often for about 6-8 minutes, until the carrots soften a bit. Then, add the minced garlic and chopped ginger. Cook for another 2-3 minutes, stirring constantly, until you can really smell that amazing aroma. Careful not to burn the garlic!
Simmer Until Tender
Now, add in the diced sweet potato and pour in the vegetable broth. Crank up the heat until it starts to boil, then turn it back down to low. Pop a lid on the pot and let it simmer for about 15-20 minutes, or until the sweet potato is totally fork-tender. You should be able to poke it easily with a fork. This is when all the flavors really come together!
Blend to Creamy Perfection
This is where the magic *really* happens! Carefully ladle the soup into your blender (or use an immersion blender right in the pot – so easy!). Blend it on high for about a minute, until it’s super creamy and smooth. If it’s too thick, just add a little more broth or water until it reaches your perfect consistency. I like mine *extra* creamy!
Garnish and Serve Your Sweet Potato Soup
Alright, almost there! Pour the soup into bowls and get ready to make it pretty. Swirl in a dollop of coconut cream or yogurt. Sprinkle on some chopped pistachios for a little crunch. Add a pinch of red pepper flakes if you like a little heat. And don’t forget a crack of fresh black pepper and a sprig of watercress for a pop of freshness. Now, dig in and enjoy your amazing sweet potato soup!
Tips for the Best Sweet Potato Soup
Want to take your sweet potato soup from good to *amazing*? I’ve got a few tricks up my sleeve! First off, try roasting your sweet potatoes before adding them to the soup. Roasting brings out this incredible sweetness and depth of flavor – totally worth the extra step! Just toss them with a little olive oil and roast at 400°F (200°C) until they’re soft and caramelized. My favorite part is using an immersion blender right in the pot. So easy and less messy than transferring hot soup to a blender. Just be careful, it splatters!
Sweet Potato Soup Variations
Okay, so you’ve made the basic sweet potato soup. Now, let’s get creative! The best part about soup is how easy it is to customize. Want a little more spice? Add a pinch of cayenne pepper or a dash of hot sauce. Craving something richer? Stir in a can of coconut milk for extra creaminess and a hint of tropical flavor. I also love experimenting with different spices – cumin, coriander, or even a little smoked paprika can totally change the vibe. As for toppings, the sky’s the limit! Try toasted pumpkin seeds, crispy chickpeas, or even a drizzle of maple syrup for a touch of sweetness. Play around and find your perfect sweet potato soup combo!
Serving Suggestions for Sweet Potato Soup
Okay, so you’ve got this gorgeous bowl of sweet potato soup… now what? Well, you gotta have something to go with it, right? My absolute fave is a big hunk of crusty bread for dipping. Oh, and a simple side salad with a light vinaigrette is always a winner. But if you’re feeling extra hungry (or just extra indulgent!), a grilled cheese sandwich is *divine* with this soup. Seriously, try it!
Storing and Reheating Your Sweet Potato Soup
Got leftovers? Lucky you! This sweet potato soup keeps like a dream. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll be good for about 3-4 days. When you’re ready to eat, just reheat it gently on the stovetop or in the microwave until it’s nice and warm. Easy peasy!
Frequently Asked Questions About Sweet Potato Soup
Got questions about sweet potato soup? I’ve got answers! Here are a few of the most common things people ask me:
Can I freeze Sweet Potato Soup?
Absolutely! Sweet potato soup freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or use the defrost setting on your microwave.
Is Sweet Potato Soup good for you?
You bet! Sweet potato soup is packed with vitamins, minerals, and antioxidants. Sweet potatoes are a great source of Vitamin A and fiber, and the other veggies add even more goodness. It’s a healthy and delicious meal! For more information on the nutritional benefits of vegetables, you can check out resources from the USDA MyPlate program.
Can I make Sweet Potato Soup without an immersion blender?
Yep! If you don’t have an immersion blender, no worries. Just carefully ladle the soup into a regular blender and blend until smooth. You might need to do it in batches. Or, you can even use a food processor for a slightly chunkier texture. It’ll still be delicious!
Nutritional Information for Sweet Potato Soup
Okay, so you wanna know what’s *in* this magical sweet potato soup, huh? Here’s a rough idea of the nutritional info per serving:
- Calories: Around 250
- Sugar: About 10g
- Sodium: Roughly 400mg
- Fat: Around 12g
But hey, keep in mind that these numbers are just estimates! It really depends on the exact ingredients you use (like, which brand of broth, how much oil, etc.). So, don’t take these as gospel, okay?
Disclaimer: I’m just a home cook, not a nutritionist! This information is based on common ingredients and averages, and it’s not a substitute for professional advice. Your nutritional values may vary.
Enjoyed this Sweet Potato Soup? Leave a comment!
So, what did you think? Did you love this sweet potato soup as much as I do? Leave a comment below and let me know! Or, even better, give the recipe a rating!
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Hate Winter? Try this Amazing Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
Sweet potato soup is a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. It’s velvety smooth, filling and delicious.
Ingredients
- 2 tablespoons avocado oil, or olive oil
- 3 carrots, sliced
- 1 yellow onion
- 1 1/2 pound sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth, or more for thinner consistency
- watercress
- pistachios
- coconut cream or yogurt
- red pepper flakes
- cracked black pepper
Instructions
- Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.
- Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
- To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.
Notes
- Adjust broth for desired consistency.
- Garnish to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
