sweet potato soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe.

Sweet Potato Soup

butter

onion

garlic (minced)

celery (chopped)

curry powder

potato

apple (peeled, cored and chopped)

ginger root (peeled)

chicken broth (or vegetable broth)

heavy cream

bacon (cooked & crumbled, optional garnish)

croutons (optional garnish)

chives (finely chopped, optional garnish)

Cook onion, garlic and celery in butter until tender.

Add sweet potatoes, apple, curry powder, ginger and salt &amp; pepper to taste.

Stir in chicken broth, cover and simmer 20-25 minutes or until potatoes are very tender.

Remove ginger and puree soup in a blender or with a hand blender.

Add heavy cream and simmer 5 minutes longer.

Top with crumbled bacon, croutons and chives.

Sweet potato soup is a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice! It&#x27;s velvety smooth, filling and delicious.

Sweet Potato Soup Recipe

avocado oil (or olive oil)

carrots (sliced)

yellow onion

potatoes

garlic

ginger (finely chopped)

red pepper flakes

paprika

vegetable broth (or more for thinner consistency)

watercress

pistachios

coconut cream or yogurt

black pepper

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.

https://content.jwplatform.com/videos/RsFXT2xP.mp4

Sweet potato soup is the perfect fall and winter soup. It's a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice.

Creamy delicious sweet potato soup with quinoa for added protein and texture

Roasted Sweet Potato Soup

olive oil

coconut milk* (full fat recommended)

vegetable broth*

ginger (finely grated)

yellow curry powder

turmeric

sage

red pepper

Salt

quinoa

fresh cilantro

Plain yogurt/sour cream

Preheat the oven to 400 degrees F.

Poke holes in the sweet potato, wrap it in foil, and roast it in the oven for 60 minutes or until very soft. When sweet potato is finished roasting, allow it to cool then carefully scoop the flesh out the skin and place it in a blender (you can also leave the skin on).

In a medium skillet, heat olive oil to medium and saute the onion until transluscent, about 10 minutes.

Add the garlic, ginger, curry powder, turmeric, sage, red pepper, and sage, and saute another 2 minutes.

Add this mixture to the blender with the sweet potato, along with the chicken stock and coconut milk.

Blend until smooth.

Add the soup back into the saute pan (or large pot) to heat it to desired temperature.

Serve with cooked quinoa, fresh chopped cilantro, and plain yogurt (or sour cream).

Creamy sweet potato and red lentil soup infused with coconut milk and warming spices. The ultimate fall and winter dish. Made in the Instant Pot and perfect for meal prep!

Warming Red Lentil Sweet Potato Soup (Instant Pot!)

water, plus more as needed ((or sub 2 tsp oil

onion onion

garlic ((~1 Tbsp minced garlic as recipe is written))

ginger ((~1/2-inch

healthy pinch each sea salt and black pepper

sweet potato

red lentils

vegetable broth

water

tsp turmeric

tsp ground cinnamon

small pinch ground clove ((optional))

cayenne

tsp sea salt ((or

full-fat coconut milk ((plus more to taste))

maple syrup

Toasted pepitas

milk

Cinnamon

Cayenne

Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add water (or oil), onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.

Add sweet potato and stir. Sauté for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking (we added 2 Tbsp (30 ml)). Sweet potato should be slightly tender when pierced with a fork or knife.

Turn off the sauté function by pressing “Cancel.” Then add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir.

Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 5 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”

Carefully open the lid and add coconut milk and maple syrup (optional) and purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste test and add more maple syrup for sweetness, coconut milk for creaminess, cinnamon for warmth, cayenne for heat, and salt for overall flavor.

Option to garnish with toasted pepitas, a swirl of coconut milk, and a pinch of cinnamon and cayenne. Best when fresh. Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.

INSTANT POT

Heat a large pot or Dutch oven over medium heat. Once hot, add water (or oil), onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.

Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir. Bring to a gentle boil, then reduce heat, cover, and allow to simmer for 15-20 minutes, stirring occasionally, or until sweet potatoes and red lentils are tender.

Add coconut milk and maple syrup (optional) and purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste test and add more maple syrup for sweetness, coconut milk for creaminess, cinnamon for warmth, cayenne for heat, vegetable broth or water to thin, and salt for overall flavor.

STOVETOP

https://www.youtube.com/watch?v=FpAI6KP5sU4

Creamy sweet potato & red lentil soup infused with coconut milk and warming spices. The ultimate fall and winter dish. Made in the Instant Pot and perfect for meal prep!

Full Recipe: https://minimalistbaker.com/warming-red-lentil-sweet-potato-soup-instant-pot/
 
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Warming Red Lentil Sweet Potato Soup (Instant Pot!) | Minimalist Baker Recipes

This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table. 

Coconut Curry Sweet Potato Soup

coconut oil

yellow onion (roughy chopped)

garlic (minced

tbsp fresh ginger (minced)

carrots

cayenne pepper

14 oz can full fat, unsweeteded coconut milk

lime zest and juice

cilantro

salt & pepper (to taste)

coconut yogurt (optional garnishment)

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more. 

Add the spices &amp; cook until fragrant. Add the sweet potato and carrots and stir to coat.

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Roasted sweet potato & carrot soup

sweet potatoes,

carrots,

onions, finely chopped

garlic cloves, crushed

vegetable stock

fraîche,

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, drizzled with 2 tbsp olive oil and plenty of seasoning.

Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Sweet Potato and Couscous Chicken Soup

bone-in chicken breast halves (about 2 lb total)

lb. sweet potatoes, peeled and cut into ½-in. pieces

celery,

tomato paste

cumin

smoked paprika

chicken broth

Kosher salt and pepper

chickpeas

c. couscous

Don&#039;t miss out on this deliciously creamy pumpkin and sweet potato soup this fall.

Pumpkin and Sweet Potato Soup

pumpkin

coriander

tsp chilli powder or flakes

coconut milk ((120 milliliters))

nutmeg

vegetable stock ((700

tbsp dairy free butter

salt

Preheat oven at 200c/400f/gas mark 6

Place the pumpkin and sweet potato on a baking tray lined with parchment paper, coated with oil and coat the top of the vegetables too.

Roast the vegetables for roughly 30-35 minutes or until golden turn.

Meanwhile, melt the dairy free butter then proceed to saute the onion and garlic until soft and translucent,

Add the stock, coconut milk then season with chilli, thyme, nutmeg, black pepper and ground coriander

Add the roasted vegetables to the saucepan then use either a hand whisk (or blender) to puree the soup into a smooth consistency

add salt to taste.

This Creamy Sweet Potato Soup is full of cozy fall flavor with sweet potatoes, carrots, onion and garlic cooked in broth until tender then pureed and combined with half and half and lots of fall spices to create the perfect autumn soup!

Creamy Sweet Potato Soup

Tablespoons butter

ginger

cinnamon

Salt and black pepper (to taste)

Chopped toasted walnuts, nutmeg, heavy cream (for topping)

Melt the butter in a large stock pot or Dutch oven over medium-high heat. Add the sweet potatoes, carrots and onion and cook for 2-3 minutes until onion begins to soften. Add garlic and ginger and cook until garlic is fragrant, about another minute. Add stock, cinnamon an nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.

Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.

Transfer soup to a large bowl and whisk in half and half, maple syrup, cayenne pepper and salt and pepper to taste.

Ladle soup into bowl and garnish with chopped toasted walnuts, a sprinkle of nutmeg and a drizzle of heavy cream or coconut cream

This luxurious and creamy sweet potato soup features warm spices and oven roasted sweet potatoes for maximum flavor and natural sweetness.

lbs. sweet potatoes (1.98)

garlic (0.32)

tsp ground cumin (0.05)

tsp smoked paprika (0.02)

cayenne (0.02)

cinnamon (0.02)

tsp black pepper (0.02)

chicken broth (0.52)

heavy cream (0.50)

salt (or

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.

Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.

While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.

Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.

Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.

Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.

Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.

Warm yourself up with a bowl of this creamy and flavorful purple sweet potato chickpea soup with coconut cream. The soup is vegan, gluten-free, and dairy-free.

Purple Sweet Potato Chickpea Soup

onions

purple sweet potatoes (peel the skins off)

g cooked chickpeas

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

nutritional yeast (optional)

Preheat oven to 200°C

Wash sweet potatoes thoroughly and pat them dry with a dishtowel.

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

How to bake purple sweet potatoes

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Top 33 sweet potato soup recipes from across the web

The most viewed sweet potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Warming Red Lentil Sweet Potato Sou...

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