Hearty Sweet Potato Soup to Cozy Up Your Dinner Nights

This Sweet Potato Soup is a creamy, comforting dish perfect for chilly nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups diced sweet potatoes can substitute with butternut squash or pumpkin
2 tablespoons olive oil or any neutral oil
1 tablespoon butter substitute with olive oil for vegan
1 medium onion yellow or white onion
1 medium leek or shallots if leeks aren't available
2 cloves garlic minced

For Seasoning and Texture

1 teaspoon cumin powder toasted for better flavor
4 cups chicken or vegetable stock use vegetable broth for vegetarian
to taste salt
to taste black pepper
½ cup cream or coconut cream for vegan

Equipment

large pot
stick blender

Method

Step-by-Step Instructions

In a large pot, heat olive oil and melt butter over medium heat. Add diced onion and chopped leek, cooking for about 5 minutes until softened. Stir in minced garlic.
Introduce diced sweet potatoes and cumin powder to the pot. Cook for an additional 3 minutes.
Pour in chicken or vegetable stock, season with salt and pepper. Simmer for about 20 minutes until sweet potatoes are tender.
Blend the soup until smooth using a stick blender.
Stir in cream or coconut cream if desired, and warm on low heat without boiling.
Taste and adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 9000IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg

Notes

Refrigerate leftovers in airtight containers for up to 3 days. Can freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

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