Smooth and creamy Sweet Potato Soup is quick and easy to make. With hints of ginger, cumin, and paprika and topped with toasted coconut flakes and chopped pistachios, it is full of flavor and texture. It is a delicious first course for Thanksgiving and Christmas.
Course Soup
Cuisine Southern
Keyword can I freeze sweet potato soup, how to make sweet potato soup, sweet potato soup recipe
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Calories 195kcal
Author Beth Pierce
Ingredients
Sweet Potato Soup
2tablespoonsextra virgin olive oil
1medium yellow onion chopped
2clovesgarlic minced
2teaspoonsgrated fresh ginger
2teaspoonscumin
½teaspoonsmoked paprika
3medium sweet potatoes peeled and cut into 1-inch cubes
4cupsvegetable broth or low-sodium chicken broth
1teaspoonkosher salt
½-1teaspoonfreshly ground black pepper to taste
¼cupheavy cream divided
Toppings
Roasted pistachios
Homemade croutons
Chopped Pistachios
Heavy Cream
Red Pepper Flakes
Instructions
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium-low and add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes. Cook for 5 minutes stirring several times.
Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender. Use an immersion blender or a stand blender with the center cap removed to allow steam to escape to process until smooth.
Season with kosher salt and freshly ground black pepper to taste. Remove from the heat and stir in the cream. Ladle into bowls and top with toasted coconut, chopped pistachios, and fresh thyme.
Notes
Peel and cut the sweet potatoes into uniform size cubes so they cook evenly.
Cook the potatoes and spices for a few minutes over medium-low heat to give the potatoes an extra flavor boost.
Boil the sweet potatoes until they are very fork-tender. Use an immersion blender to process the soup until smooth and creamy. You can also use a stand blender but make sure you remove the center cap for the steam to escape.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
Other garnishes to try include pepitas, cilantro, croutons, yogurt, sour cream, andcrispy onion straws.
To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.