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Sweet Potato Soup Recipe

Sweet Potato Soup
Greg DuPree
Active
20 Minutes
Total
50 Minutes

Yield

Serves 8 (serving size: 1 1/2 cups)

Sweet potatoes, buttery Yukon Gold potatoes, healthy carrots, and warm spices all combine to create a flavorful and savory comforting soup, perfect for cold winter evenings. In less than an hour you can have a pot of delicious creamy soup ready for your family. Round out the meal with a loaf of warm bread. This recipe calls for toasted pecans, a favorite addition to soups and salads. Go ahead and toast more than the required amount, and freeze the extra pecans in a freezer safe container, or zip-top bag. This way, you will have toasted pecans on hand whenever you need them. This is a handy tip for toasted coconut, as well. This creamy soup makes excellent leftovers, to take to work or anywhere on the go. Refrigerate a few individual servings of extra soup in microwave-safe containers, grab as you head out the door, and reheat in the microwave when ready to serve. (And don’t forget to pack some extra toppings.)

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion (from 1 large onion)
  • 1 cup roughly chopped carrots (3 carrots)
  • 1 tablespoon chopped garlic
  • 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 7 cups chicken stock
  • 2 tablespoons salted butter
  • 1 cup finely chopped pecans
  • 1/2 cup plain yogurt
  • 1/4 cup torn fresh flat-leaf parsley leaves

How to Make

  1. Heat oil in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened, about 5 minutes. Add garlic, and cook, stirring, until fragrant, 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper, and cook, stirring, 1 minute. Add stock; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes.
  2. Melt butter in a skillet over medium-high. Add pecans, and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.
  3. Transfer potato mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. (Or process soup in Dutch oven using an immersion blender.)
  4. Top servings with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.