Go Back
Creamy Sweet Potato Soup topped with pecans in a white bowl.
Print

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.
Course Soup
Cuisine N/A
Keyword autumn, fall, soup, sweet potato
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
0 minutes
Total Time 1 hour 30 minutes
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.