This creamy sweet potato soup is a hearty, easy main dish perfect for chilly weather. Made with sweet potatoes and warming spices, this delicious vegetarian recipe is comforting and irresistible.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 8
Ingredients
2Tablespoonsunsalted butter
1mediumonion, chopped
2celery ribs, chopped
1teaspoonminced garlic, or 2 cloves chopped
1 ½poundssweet potatoes(about 2 large orange-flesh sweet potatoes), peeled
4cupsvegetable stock
1cinnamon stick
¼teaspoonground nutmeg
¼cupwhipping cream
¾cupmilk
Kosher salt, to taste
Ground black pepper, to taste
Instructions
Cut the sweet potatoes into 1-inch cubes.
In a large stockpot over medium-high heat, melt the butter. Add the chopped onions and sauté 3 to 4 minutes. Add the celery and sauté 5 more minutes, or until softened. Add the garlic and cook 1 minute more.
Add sweet potatoes, stock, cinnamon stick, and nutmeg. Season with salt and pepper. Increase the heat to high and bring to a boil. Reduce heat to low and simmer uncovered 20 minutes, or until the sweet potatoes can be easily pierced with a fork.
Remove cinnamon stick. Purée the soup with an immersion blender or in batches in a standing blender. Return to the pot and add the cream and milk. Heat on medium until it's heated through. Season with salt and pepper.
Ladle into bowls and drizzle a little more cream on top, if desired.
Notes
Make vegan: Swap the butter for olive oil and use full fat coconut milk in place of heavy cream and milk. Spices: Feel free to add a sprinkle of curry powder, fresh minced ginger, or paprika to the soup. I sometimes add another clove of garlic or some fresh leeks, too. Freezing: Freeze in a zip-top bag or a freezer-safe container up to 3 months. Add a little bit of fresh cream when reheating if the soup separates.Storage: Store in an airtight container up to 3 days.