Updated: May 2
This rich and creamy sweet potato soup recipe is perfect for chilly days. It’s healthy, smooth, satisfying, and one of my favorite comfort foods.
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
1 garlic clove, minced
1 tablespoon olive oil
⅛ teaspoon paprika
⅛ teaspoon red pepper flakes
1 medium yellow onion, chopped
1¼ pound sweet potatoes, peeled and diced
2 carrots, sliced
½ tablespoon fresh ginger, chopped
2 cups vegetable stock
In a stock pot, heat oil over medium-high heat, Add onion, and carrots and stir often for about 6 minutes, or until the carrots are a bit tender.
Add ginger, garlic, paprika, and red pepper flakes. Stir until aromatic, for about 2 minutes. Add the sweet potato and vegetable stock. Increase the heat to high and bring it to a boil.
Turn down the heat to low and simmer covered for about 15 minutes, or until the potato is soft.
Transfer the soup to an immersion blender. Puree on high for a minute or until creamy. Add extra stock or water for a thinner consistency if you like.
Ladle into bowls and garnish with your preferred toppings.
1. If you want a thinner consistency, you can always add a little stock or water.
2. Leftovers can be stored in an airtight container for about 7 days in the fridge or for up to 3 months in the freezer.
Calories 251 | Carbs: 42g | Protein: 3g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg Sodium: 1062mg | Fiber: 6g | Sugar: 11g
Nutritional information is a guide only.
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