Cream of Sweet Potato Soup
Warm your soul with this velvety Cream of Sweet Potato Soup, a comforting blend of sweet and savory flavors that’s perfect for any season. Featuring nutrient-rich sweet potatoes, caramelized onions, and the aromatic touch of garlic, this recipe is elevated with a swirl of heavy cream and a hint of warming spices like cinnamon and nutmeg. Simmered to perfection in vegetable broth and pureed to silky smoothness, this soup is as satisfying as it is simple to make, requiring just 15 minutes of prep time. Garnish with a drizzle of olive oil, a dollop of sour cream, or fresh parsley for an elegant finish. Perfect as a starter or a hearty main course, this sweet potato soup is packed with cozy flavor and sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons butter
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 1 teaspoon (optional, for garnish) olive oil
- 2 tablespoons (optional, for garnish) chopped fresh parsley
- 2 tablespoons (optional, for garnish) sour cream
Instructions
Peel and cube the sweet potatoes into approximately 1-inch pieces for even cooking.
Heat a large pot over medium heat and melt the butter. Add the chopped yellow onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently.
Add the cubed sweet potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from the heat and use an immersion blender to carefully puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, ensuring you don't overfill it to avoid spilling hot liquid.
Return the pureed soup to the pot over low heat. Stir in the heavy cream, ground cinnamon, ground nutmeg, salt, and black pepper until fully incorporated. Adjust the seasoning to taste.
Allow the soup to simmer gently for 5 more minutes, stirring occasionally, to let the flavors meld.
Ladle the soup into bowls and garnish with a drizzle of olive oil, a dollop of sour cream, and a sprinkle of chopped fresh parsley, if desired.
Serve warm and enjoy your creamy sweet potato soup!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 44.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
