We wanted to make a great, smooth, hearty soup that was full of vegetables and had a complex flavor. Above all, we wanted it to be incredibly simple to throw together. That’s why we decided to use sweet potatoes.
For a good, creamy sweet potato soup, we wanted to make it simple, and have a little bit of a kick. Adding just a few red pepper flakes added a nice amount of heat without overpowering the dish. A bay leaf and a cinnamon stick boiled in with the potatoes and vegetable broth really helped out the flavor. We’ve seen some recipes include added sugar or maple syrup, but really there is no need. The potatoes are sweet enough on their own. For a great garnish, however, add some cubed apples. Keep reading below for this great recipe…
Creamy Sweet Potato Soup
(makes 4 servings)
- 2 tablespoons oil
- 1 cup chopped onion
- 2 small celery sticks, chopped
- 3 medium sweet potatoes (about 1lb) peeled and cubed
- 1 clove garlic, chopped
- 3 cups vegetable broth
- 1 bay leaf
- 1 cinnamon stick
- 1/2 teaspoon dried basil
- 1 teaspoon fresh thyme (plus more for garnish)
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- Cubed apples for garnish
- In a Dutch oven, saute the celery and onion in oil until tender. Add the remaining ingredients (except the apple) and bring to a boil over medium heat.
- reduce the heat and keep the soup at a simmer for 25-30 minutes, or until the potatoes are tender.
- Discard the bay leaf and cinnamon stick. Cool slightly, then process the soup in a blender or food processor until smooth. return to a pan and heat through. Serve in bowls with garnish.
Recipe adapted fromTaste of Home