Creamy Sweet Potato Soup
A recipe for Creamy Sweet Potato Soup! Tender sweet potatoes are blended with a variety of vegetables and spices for quite the comforting soup.
Servings 4 -6 Servings
Ingredients
- 2 pounds (1 kilogram) sweet potatoes peeled and chopped into 1 inch (2.5 centimeter) pieces
- 4 cups (1 liter) vegetable stock divided
- 2 tablespoons (30 grams) unsalted butter
- 1 large onion peeled and finely chopped
- 2 celery ribs finely chopped
- 1 apple peeled and finely chopped
- 3 garlic cloves peeled and minced
- 1/2 inch (1.25 centimeters) fresh ginger grated
- 1 tablespoon (12 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream plus more for serving
- Chopped, toasted pecans for garnish, optional
Instructions
- In a large pot, cover the sweet potato pieces with cold salted water. Bring to a boil and cook until tender, about 20 minutes. Drain.
- Transfer the sweet potatoes to a bowl. Add about 1/4 cup (60 milliliters) of the vegetable stock and mash until smooth.
- Place the butter into the now empty pot over medium heat.
- Once melted, add the onion, celery, and apple. Cook, stirring occasionally, until starting to soften.
- Stir in the garlic and ginger until fragrant, about 30 seconds to 1 minute.
- Add the mashed sweet potatoes. Stir in the brown sugar, cinnamon, cloves, cardamom, and nutmeg. Season with salt and pepper.
- Pour in the remaining vegetable stock. Bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes. If the mixture thickens too much, add a little more stock or water.
- Adjust seasonings to taste, then remove from heat.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer it to a stand blender to puree until smooth.
- Stir in the heavy cream.
- Serve the soup immediately drizzled with additional heavy cream and chopped pecans if desired.