Sweet Potato Soup

Ingredients

  • 2 large stokes purple® sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 3 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/4 teaspoons cumin
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup half and half or full-fat coconut milk
  • toppings: sour cream, chopped walnuts, and microgreens or chopped chives

Preparation

  1. Preheat oven to 350 degrees

  2. Wrap sweet potatoes in aluminum foil and bake 1 hour, or until easily pierced with fork

  3. When cool enough to handle, peel sweet potatoes and discard skins

  4. Roughly chop and set aside

  5. For extra-creamy sweet potatoes, wrap in foil and bake the night before making soup

  6. Store in refrigerator, still wrapped in foil, then use in recipe as directed

  7. In large pot, warm olive oil over medium heat

  8. Add onion and 1 teaspoon salt

  9. Sprinkle in cumin and black pepper

  10. Cook onion, stirring frequently, 3-5 minutes, until softened

  11. Add garlic and sauté 1-2 minutes

  12. Add 2 cups broth and sweet potatoes

  13. Bring mixture to boil, then reduce heat and simmer 10 minutes

  14. Transfer soup to blender container and blend until smooth (or use an immersion blender)

  15. Add splash of broth to keep things moving, if necessary

  16. If you use blender, carefully return soup to pot

  17. Return to medium-low heat and add remaining broth

  18. Stir in half and half or coconut milk, and add remaining salt

  19. Season soup to taste

  20. Top with sour cream, microgreens or chives, and chopped walnuts

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