The Creamy Sweet Potato Soup is an ideal comforting appetizer for your upcoming dinner party! It is light, with a sweet and savory note to it, making it the most flavorful and delicious soups!
The Best Sweet Potato Soup
This Creamy Sweet Potato Soup recipe is super easy to prepare. You can finish it in under an hour, giving you enough time to do other dishes! The spud is naturally sweet so making it savory balances out all the sweetness.
Also, it makes for a great appetizer, a side dish, or even a main dish! Just serve it with some greens, or dinner rolls, and you get yourself a light, and delicious dinner. I love having it during the fall season or wintertime.
The warmth is so comforting and cozy! In addition, you can make a big batch and store some for later. It is highly nutritious and since it is so yummy, this dish is a great way to introduce veggies to kids. Try this amazing dish, and you will thank us later!
What is Sweet Potato Soup?
It is made with sweet potatoes boiled in broth and seasoned with spices. Then, it is pureed to perfection for a smooth and creamy side dish. We recommend to best served it warm. It is one of the best comfort food that you can enjoy in fall or winter!
What are the benefits of sweet potato?
This root vegetable is highly nutritious, abundant, and inexpensive. Also, it stores well, so you can buy a lot of it for later use. This veggie is easy to cook and can be enjoyed in many ways. This soup recipe is just one of the many recipes that we have for it. Not only is it versatile, but is also very healthy!
According to USDA, 100 grams of this spud only has 86 calories. Aside from the energy it gives, it has a good amount of fiber, vitamins, minerals, and antioxidants.
The root vegetable contributes to a healthy digestive system, helps fight cancer, and promotes healthy vision and brain function. It is filling without the guilt!
How do you make sweet potato soup?
- Sauté: Use a large pot for making this dish. Then, sauté the aromatics in olive oil.
- Add the spuds: Add in the curry paste, peanut butter, and the spuds. Next, add the salt and vegetable broth.
- Boil: Let it boil then, reduce the heat to a simmer. Cook until the spuds are soft enough such that the fork can easily pierce through the pieces.
- Add the cream: Add the spices and the cream. Stir well.
- Blend: Scoop the cooked soup into a blender and process until smooth.
- Season: Add salt and pepper to taste, and depending on your taste, you can add more of the spices. Also, feel free to put it back on the pot to reheat or to add more broth if you think it is too thick.
- Serve: Serve it while hot, and garnish with peanuts, cilantro, and a drizzle of cream.
Can you make it dairy-free?
Yes! You can substitute coconut milk with the dairy. It melds well with the curry.
Sweet Potato Soup Toppings Suggestions:
Here are some suggestions that you can try:
- Bacon bits and cheese
- Fried shallots
How to Store:
- Refrigerate: Put it in an airtight container when cooled, and refrigerate for 3 to 4 days.
- Freeze: You can freeze it for 4 to 6 months, stored in freezer bags.
- To reheat: Allow 24 hours of thawing time then, reheat on the stove. During reheating, if you find that it tends to separate, whisk it to combine or pulse it in the blender.
Best tips on how to freeze it:
If you know that you are going to freeze it for later, then, here are some guidelines:
- Always let it cool completely before freezing it. This is for food safety purposes than anything else.
- Liquid expands when it freezes. So, allow it to do so without breaking the container by leaving out space. An inch of headspace may be enough.
- Do not freeze it if it has dairy in it. Instead, it is better to add the dairy when you reheat it.
- To make it paleo, skip the dairy and use coconut milk.
- You can roast the spuds, onions, and garlic first in the oven. Drizzle them with olive oil and seasonings, then, puree in the blender along with the broth.
- Feel free to add in carrots and cauliflower without altering much the overall taste.
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 mins
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth (plus more if needed)
- 1 cup heavy cream
- 1/4 cup peanut butter (or any other nut or seed butter)
- 6 cups diced sweet potatoes
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Freshly ground black pepper
- Chopped fresh cilantro
- Chopped peanuts
- Drizzle of cream
- Peel and dice the sweet potatoes, measure and set aside.
- In a large pot over medium heat, add the olive oil. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste for about 30 seconds.
- In a small bowl, whisk together 1 cup of broth with the peanut butter until smooth. Add the mixture to the pot, add the sweet potatoes, salt, and remaining vegetable broth. Stir well until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
- Add cinnamon, nutmeg, black pepper and cayenne pepper. Taste and adjust.
- Add the cream and stir to combine.
- Using a ladle, transfer the soup carefully into a blender, make sure the blender is heat resistant. If needed, do this in batches, careful not to overfill the blender. Blend on LOW speed until completely smooth. You can also use an immersion blender, to blend the soup directly in the pot.
- Add the soup back to the pot, taste and adjust for salt and black pepper. If needed, thin out the soup with a bit more broth.
- Serve the soup topped with cilantro, chopped peanuts and a drizzle of heavy cream.