Creamy Sweet Potato Soup

Sweet potatoes are naturally sweet and full of good-for-you-nutrients. When they cook low and slow they become even sweeter, and, with the help of a blender they produce a smooth and luscious soup. The addition of some cream or coconut milk at the end rounds out the flavors.

This delicious soup can be made ahead of time and saved in the refrigerator until you are ready to serve it. Top it with some pumpkin seeds (or, toasted sliced almonds) for crunch, a dollop of Greek yogurt, a few fresh cilantro leaves and you have a rich tasting, comforting soup, that is perfect for a cold Fall or Winter day!

Creamy Sweet Potato Soup

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Marilena Leavitt

Recipe type: Soup

Serves: 4-5

Ingredients

• 2 TBSP. olive oil
• 2 sm. shallots, peeled and coarsely chopped
• 3 sm. garlic cloves, peeled and cut in half
• 1 tsp. fresh ginger, grated
• 2 lbs. sweet potatoes, peeled and cut into 1” chunks
• 1 med. apple, peeled, cored and coarsely chopped
• 3-4 cups vegetable stock
• 12 oz. half & half or, one 14oz. can coconut milk
• 1 tsp. salt
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ¼ tsp. turmeric (optional)
• ¼ tsp. Tabasco hot pepper sauce (or more)
• Toppings:
• 2 TBSP. sliced almonds (or, pumpkin seeds)
• 2 TBSP. plain Greek yogurt
• --- a few cilantro leaves
• --- red pepper flakes (optional)

Instructions

1. In a large saucepan, heat the olive oil and add the shallots and the garlic cloves. Cook for a couple of minutes under medium heat, until slightly brown. Stir in the grated ginger and cook for just a minute.
2. To the pan, add the sweet potatoes, the apple and the stock. Bring to a boil, reduce to simmer, cover the pan and cook for 30 minutes, until the sweet potatoes are tender.
3. Using an immersion blender, emulsify until smooth. (You can also use your food processor or blender to do that). You can prepare the soup in advance up to this point and refrigerate until ready to use.
4. Mix in the cream or coconut milk, salt, coriander, cumin, turmeric and Tabasco and bring the soup to a slow boil. Stir well, taste it and adjust your seasoning, if necessary. If the soup is too thick, add some more stock to thin it out.
5. When ready to serve, divide the soup among 4-5 bowls (depending on the size), sprinkle with some roasted sliced almonds and top with a dollop of Greek yogurt and a sprinkle of red pepper flakes.

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