Sweet Potato Soup Recipe

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.) 

Active Time:
20 mins
Total Time:
50 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)

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

Directions

  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.

    Sweet Potato Soup, potato soup, soup recipes
    Greg DuPree
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