Recipe details
Lunch
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Sweet Potato Soup
1h
6 servings
Cook this dish
This comforting and flavorful sweet potato soup is perfect for a cozy meal on a chilly day. The sweet potatoes are simmered with aromatic vegetables and spices, then blended until smooth and creamy. A touch of cream and a sprinkle of nutmeg add richness and depth to this delightful soup, which is sure to become a favorite in your household.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the vegetables
Peel and chop the sweet potatoes into 1-inch cubes. Finely chop the onion. Peel and chop the carrots. Chop the celery stalks. Mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Add the sweet potatoes and broth
Add the chopped sweet potatoes and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Simmer the soup
Reduce the heat to low and simmer the soup for 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Blend the soup
Using an immersion blender or working in batches with a regular blender, puree the soup until smooth and creamy.
Add the cream and seasonings
Stir in the heavy cream, nutmeg, salt, and black pepper. Taste and adjust the seasonings as needed.
Serve
Ladle the Sweet Potato Soup into bowls and serve hot.
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