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Spectacular Sweet Potato Soup Recipe

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Here’s an easy and tasty recipe for sweet potato soup that can serve as a first course for a dinner party, or as a meal. Serve this potato soup with a little crusty bread or a sandwich on the side.

Ingredients

  • 2 butter
  • 2 olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery, chopped
  • Pinch of salt, plus more to taste
  • Fresh nutmeg, to taste
  • Fresh ginger root, chopped, to taste
  • 1 sweet potato, peeled and chopped
  • Pinch of cinnamon
  • Pinch of cloves
  • Pinch of allspice
  • 1, 32 Ounce carton chicken stock
  • Heavy cream, to taste (optional)
  • Maple syrup, to taste (optional)

Directions

In a pot, melt the butter in the olive oil over medium-low heat. Add the onion, carrot, and celery, a big pinch of salt, and sweat for 20 minutes until the onions are translucent. The vegetables should not color. Season with nutmeg, to taste.

Add the ginger and cook for a few more minutes. Next, toss in the sweet potatoes, and add the cinnamon, clove, and allspice. Allow the mixture to cook for a few minutes. Now, add enough stock to cover everything in the pot. (Don’t go crazy with it — you can always add more later to thin it out.) Add a bit more salt, bring to a boil over high heat, lower to a simmer, and cover.

Cook for 20 minutes, or until the sweet potato is so soft you can mash it against the side of the pot with a wooden spoon. (The softness of the sweet potato is essential, so if you’re unsure, cook it a few minutes longer.)

Remove from the heat, and pour it into a blender. (You may have to blend the soup in batches; do not fill the blender more than halfway.) Put the lid on but keep the hole open (otherwise it might explode) and cover with a kitchen towel as you blend your soup. Let it blend for a good minute, you want it extra creamy.

If desired, you can add some cream and pure maple syrup, to taste. Ladle into bowls, and serve.