Sweet potatoes are simmered in a cream broth with ginger and other warm spices. It’s all blended together for a deliciously creamy favorite.
Reminiscent of Butternut Squash Soup, this sweet potato soup recipe is smooth, velvety and oh-so-cozy. Sweet potatoes are inexpensive and delicous; they’re packed with fiber to keep you full and fuel up for those long winter days!
Ingredients for Sweet Potato Soup
Sweet Potatoes and Apple: Use about 1 ½ pounds of peeled and cubed sweet potatoes, frozen will work just fine too (you’ll need about 4 cups frozen). A diced apple adds some freshness and balances the sweetness of the potatoes. Onion, Garlic, Celery: These three form an aromatic base and create a savory depth of flavor. Seasonings and Ginger: Curry powder and a piece of fresh ginger root add a bit of warm spice to this recipe. If you don’t have ginger root, ¼ teaspoon ground ginger can be used. For some heat, you can add a pinch of cayenne pepper. Broth and Cream: I prefer the flavor of this recipe with chicken broth. For a vegetarian version, swap it for vegetable broth. Heavy cream adds a rich finish to this sweet potato soup recipe – it can be replaced with coconut milk.
How to Make Sweet Potato Soup
Ladle it into a bowl and garnish with crumbled bacon, homemade croutons, a dollop of yogurt, sour cream, or chives.
Storing Sweet Potato Soup
Keep leftover sweet potato soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop. Freeze fresh batches of soup in zippered bags for up to 3 months. Thaw in the refrigerator before reheating. To reheat, pulse with the immersion blender to blend the milk solids and re-season as desired.
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