Sweet Potato Soup
A creamy and comforting sweet potato soup is the perfect fall soup. Sweet potatoes are blended with broth and herbs for a tasty and comforting fall meal.
Servings: 4
Calories: 155kcal
Equipment
Ingredients
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon of vegetable or olive oil
- 3 medium sweet potatoes
- 3 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon minced ginger
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot on the stove sauté onion and celery in oil over medium heat until clear and tender.
- Add remaining ingredients and bring to boil over medium heat.
- Reduce heat cover and simmer for 25 minutes till sweet potatoes are tender.
- Cool slightly and use an immersion blender to blend until smooth.
- Top with sour cream and basil leaves (optional).
Notes
- For a smoother finish, use an immersion blender directly in the pot — a countertop blender works too, but blend in batches and vent the lid to avoid pressure buildup from the hot soup.
- Taste before serving and adjust salt — sweet potato varieties differ in natural sweetness, so you may want a touch more salt to balance the flavor.
Nutrition
Calories: 155kcal | Carbohydrates: 36g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1089mg | Potassium: 576mg | Fiber: 5g | Sugar: 9g | Vitamin A: 24424IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg