Easy Sweet Potato Soup Recipe

Easy sweet potato soup recipe

Easy Sweet Potato Soup Recipe

HealthyFoodRecipe - Over the years I’ve shared many recipes featuring sweet potatoes, like Sweet Potato Cake, Sweet Potato Pancakes, Loaded Baked Sweet Potatoes, Potato And Crispy Bacon Soup, Sweet Potato Biscuits, and of course a Sweet Potato Casserole, just to name a few. Hence, we eat our fair share of sweet potatoes in the Johnson household.

When the weather turns cold we turn to our repertoire of soups. Although our daughter thinks soup is not a real food, Randy and I wholeheartedly disagree. Nothing beats a warm bowl of soup on a chilly day, hence, this Creamy Sweet Potato Soup. A savory lineup of onion, celery, garlic, oregano, ginger and cumin compliment the sweet potatoes and create an irresistible bowl of goodness that will have everyone coming back for seconds. Just make a batch and you’ll see what I mean.

Also, preparation for this soup is easy. It takes less than 45 minutes to make from start to finish, which includes roasting the sweet potatoes. Of course, this soup can be made ahead of time, refrigerated and rewarmed, that would make for an easy and delicious addition as a starter for a dinner party.

INGREDIENTS:

• 4 large sweet potatoes(2 1/2 pounds), cut in half
• cooking oil
• 2 tablespoons butter
• 3 garlic cloves
• 1 cup finely diced yellow onion (about 1 medium onion)
• 1/2 cup finely diced celery, (about 2 celery stalks)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 3/4 teaspoon ground ginger
• 3 cups chicken or vegetable stock
• 14 ounces canned coconut milk
• 1/2 teaspoon ground black pepper
• Additional salt and black pepper to taste

INSTRUCTIONS

1. Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment.
2. Coat sweet potato halves with oil. Place down on lined baking sheet. Roast for 30 minutes at 400-degrees F.
3. Discard peels. Transfer to a bowl and thoroughly mash.
4. While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. 
5. Grate garlic cloves directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
6. Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
7. Whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth.
8. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
9. Serve warm. If you so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.

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