Sweet Potato Soup

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

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Prep Time 10

Cook Time 30

Servings servings

Calories 195kcal

Author Beth Pierce

Ingredients

Sweet Potato Soup

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons cumin
½ teaspoon smoked paprika
3 medium sweet potatoes, peeled and cut into 1-inch cubes
4 cups vegetable broth or low-sodium chicken broth
1 teaspoon kosher salt
½-1 teaspoon freshly ground black pepper to taste
¼ cup heavy 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 let steam escape, and process until smooth.
Season with kosher salt and freshly ground black pepper to taste. Remove from the heat, stir in the cream, ladle into bowls, and top with toasted coconut, chopped pistachios, and fresh thyme.

Notes

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.
To freeze, first cool completely. Then ladle into heavy-duty freezer storage 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.

Nutrition