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–+ servings
Spiced Sweet Potato Soup
Rebekah KukRebekah Kuk

Spiced Sweet Potato Soup

This creamy sweet potato soup is nicely spiced with just the right amount of heat. Dollop some plain yogurt on top and a sprinkle of nuts, and you're good to go.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Immersion or regular blender

Method
 

  1. Prepare all vegetable ingredients: chop onion and celery, peel and grate ginger, and peel and dice sweet potatoes.
  2. 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.
  3. 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.
  4. 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.

Notes

The basis of a good soup is the broth. Click here to learn how to make your own chicken broth. 
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