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Easy Sweet Potato Soup Recipe

Easy Sweet Potato Soup Recipe
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★★★★★

5 from 5 reviews

This easy sweet potato soup is a comforting, flavorful dish perfect for any season. Made with simple ingredients like sweet potatoes, carrots, and aromatic spices, it delivers warmth and nourishment in every spoonful. Whether you cook it on the stove, slow cooker, or Instant Pot, this creamy soup comes together with minimal effort and maximum taste.

Ingredients

Scale

Vegetables

  • 2 lbs sweet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
  • 1 cup carrots, diced
  • 1/2 cup onion, diced
  • 1 tablespoon garlic, minced

Liquids

  • 1 quart vegetable stock (4 cups)
  • 1 tablespoon olive oil

Spices

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried rosemary (optional)
  • 1/2 teaspoon dried thyme (optional)

Instructions

  1. Stove Top Preparation: Heat olive oil in a pan over medium heat. Sauté the sweet potatoes, carrots, onions, and garlic until the edges of the sweet potatoes brown and the onions and garlic become translucent.
  2. Add Stock and Spices: Pour in the vegetable stock and stir in the black pepper, salt, paprika, cinnamon, turmeric, and optional rosemary and thyme. Bring the mixture to a boil, then reduce to a simmer and cook for 30 to 40 minutes until the vegetables are tender.
  3. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, let the soup cool slightly, then transfer to a blender and puree until creamy.
  4. Crockpot Method: Heat olive oil in a pan and sauté the vegetables as described above for about 10 minutes. Transfer the cooked vegetables to the crockpot, add the vegetable stock and spices, and cook on low for 6 to 8 hours.
  5. Blend the Soup (Crockpot): Once cooked, puree the soup using an immersion blender or in batches with a regular blender until smooth.
  6. Instant Pot Method: Set the Instant Pot to sauté function and heat the olive oil. Sauté the sweet potatoes, carrots, onions, and garlic for around 10 minutes until browned and translucent.
  7. Add Stock and Spices (Instant Pot): Stir in all the spices and add the vegetable stock. Secure the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
  8. Release Pressure and Blend (Instant Pot): Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure. Purée the soup with an immersion blender or carefully transfer to a blender and puree until smooth.

Notes

  • You can substitute vegetable stock with chicken stock if not vegetarian.
  • For a creamier texture, add a splash of coconut milk or cream after blending.
  • Adjust spices according to your taste preference; add a pinch of cayenne for heat.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with a garnish of fresh herbs, toasted seeds, or a dollop of yogurt for added flavor.

Nutrition

Keywords: sweet potato soup, easy soup recipe, vegetarian soup, healthy soup, fall recipe, cozy soup

Find it online: https://cheframiflavor.com/easy-sweet-potato-soup-recipe/