This recipe got an update on 10/4/21
My Happy Birthday Soup
Hey peeps. My first week of being thirty was grand. I got back into biking since spraining my wrist (I’ve been able to do everything else normally for a while now, but shifting gears was still painful until recently). I hosted a brunch. I went to a friend’s apartment warming party and had the best ever flan. And, I made this soup.
Our Love of All Things Sweet Potato
As promised, I have for you a lovely veggie centric recipe. This sweet potato soup is one of my favorites, and as I was photographing it, I thought, “I must have already posted this.” But I checked, and no, it’s a new one for you.
Sweet potatoes are a common rotation in my house. My husband declared he could eat them every day, and I’m sure with as many forms as there are to roast, bake, cook, or shred them, that would be true. Whenever he sees them nestled in with the onions underneath the counter, or out waiting to be prepped, he lets out a loud, ‘’Oooooohh! Sweet potatoes!” The way to his heart.
Spiced Right Soup
This soup combines the natural sweetness of the tuber with a deep variety of spices like fresh ginger, cinnamon, curry, and cayenne. If you do not like spicy soups, cut the cayenne down a bit, but not completely. A dollop of plain yogurt or sour cream on top cuts the heat, and a sprinkle of roasted peanuts adds a nice crunch. If you’re avoiding dairy, just leave out the half cup of milk added at the end.
Enjoy this soup with some crusty bread for dipping and a sprinkle of roasted nuts or seeds on top.
Don’t Forget These Treasured Sweet Potato Recipes
Sweet Potato Kale Bisque: A fun, green-colored soup that’s sort of like a thick and creamy bisque. Loaded with nutrition from the kale and potatoes/sweet potatoes, this one is perfect for cool nights.
Sweet Potato Sausage Calzone: This one remains a family favorite. The flavor combination of Italian sausage, greens, and mozzarella is sure to please even picky eaters. The heartiness of the calzone has a stick-to-your-ribs quality that makes for cozy evenings.
Roasted Sweet Potato Salad: Even though we are apt to think of potato/sweet potato salad as a summer food, this salad is wonderful served warm or at room temperature. It’s a great make ahead lunch to pack for the work week.
Spiced Sweet Potato Soup
- Immersion or regular blender
- 2 tbsp butter
- 2 tbsp grated fresh ginger or 1 tbsp dried
- 3 stalks celery finely chopped
- 1 large onion finely chopped
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper reduce to 1/8 tsp if not using the milk
- 1/8 tsp nutmeg
- 2.5 lbs sweet potatoes peeled and diced
- 6 cups chicken broth homemade if you have it. Use vegetarian to make this a vegetarian soup.
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 bay leaf
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk optional; may use water instead if soup is too thick
- plain yogurt to garnish
- chopped roasted nuts or seeds to garnish
- Prepare all vegetable ingredients: chop onion and celery, peel and grate ginger, and peel and dice sweet potatoes.
- Melt butter in large pot over medium high heat. Sauté ginger, celery, and onion until soft, about 5 minutes. Add in spices, salt, and pepper, and sauté for 1 minute, stirring.
- Add diced sweet potato, broth, thyme, and bay leaf. Bring to boil, cover, and then reduce heat to medium, simmering for 20-25 minutes until sweet potatoes are soft. Use an immersion blender to puree soup. Or, let cool slightly and transfer soup in batches to a regular blender and puree.
- Stir in optional milk (or use water if soup is too thick). Ladle into bowls and garnish with plain yogurt and/or roasted nuts or seeds.