Go Back
–+ servings

Sweet Potato Soup

mylifeinbalancegroup.com/sweet-potato-soup/
Simple but oh-so-delicious, this creamy sweet potato soup is nutrient-dense and super satisfying.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • stovetop
  • Large, heavy-bottomed pot with lid
  • Large wooden spoon
  • Fork
  • immersion blender or standard blender, see Notes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion (approximately 1 medium onion)
  • ½ cup chopped celery (approximately 1 medium celery stalk)
  • 2 teaspoons minced garlic (approximately 2 large cloves)
  • 2 teaspoons curry powder
  • 1 pound cubed sweet potatoes (approximately 2 large sweet potatoes; washed, peeled, cubed)
  • 1 cup chopped Granny Smith apples (approximately 1 medium apple; washed, peeled, chopped)
  • 1 quart low-sodium vegetable stock
  • ½ cup heavy cream (at room temperature)
  • salt (to taste)
  • freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)

  • heavy cream (at room temperature)
  • roasted pumpkin seeds

Instructions

  • Place large pot on stovetop over medium heat. Add 2 tablespoons unsalted butter to pot and let butter melt completely, pushing butter across pot occasionally to cover entire surface.
  • When butter has melted, add 1 cup chopped yellow onion, ½ cup chopped celery, and 2 teaspoons minced garlic to pot. Stir to incorporate. Sauté vegetables, stirring occasionally, approximately 5 minutes or until onions have softened.
  • Once onions have softened, add 2 teaspoons curry powder, 1 pound cubed sweet potatoes, and 1 cup chopped Granny Smith apples. Stir to incorporate. Sauté potatoes and apples, stirring occasionally, 2 minutes.
  • After 2 minutes, pour in 1 quart low-sodium vegetable stock and stir well.
  • Reduce heat under pot to low. Place lid on pot and let mixture simmer 20 minutes or until sweet potatoes can be pierced easily with tines of fork.
  • When sweet potatoes are cooked through, remove pot from heat. Let mixture cool slightly, then insert immersion blender into pot. Blend mixture until completely smooth.
  • Once soup is completely smooth, remove immersion blender. Add ½ cup heavy cream and stir to combine, then return pot to low heat.
  • Taste soup and season with salt and freshly cracked black pepper to taste. Simmer soup, stirring occasionally, 2 to 3 minutes or until hot.
  • Portion soup into serving bowls. Top each bowl with drizzle of heavy cream and roasted pumpkin seeds if desired. Serve warm.

Recipe Notes

  • Heavy Cream: Dairy products can curdle or separate if they're too cold when you add them to hot liquids. Make sure your heavy cream is at room temperature before adding it to your soup.
 
Tips for Blending Hot Liquids in a Traditional Blender
    • Fill blender no more than halfway. Work in batches as needed.
    • Let mixture cool slightly before blending.
    • Always blend hot liquids with center cap of blender lid removed. Cover with dish towel and hold down tightly to keep lid on blender and keep mixture from splashing out.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 200calProtein: 2gFat: 11gSaturated Fat: 7gTrans Fat: 0.2gCholesterol: 32mgSodium: 687mgPotassium: 372mgTotal Carbs: 24gFiber: 4gSugar: 9gNet Carbs: 20gVitamin A: 11526IUVitamin C: 6mgCalcium: 53mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/sweet-potato-soup/