Recipe: Creamy Autumn Sweet Potato Soup



Do you have any recipes you make over and over again, and never write down? This is a recipe I've made a riff of pretty much every year I can remember. I have no idea where the original recipe/idea came from; it's been in my head, tweaked and modified every year since. I like to use it in the first couple of weeks of private cooking classes with clients, because it's great to practice knife skills, and the flavor payoff is big for a really simple recipe with few ingredients- my favorite! It goes to show the beauty of how simple, seasonal ingredients can really make a dish. Modifications: I use heavy cream in this recipe, but it is very easy to modify using full-fat canned coconut milk, instead. The original recipe stands on it's own; savory but slightly sweet, additional spices and flavoring components are up to you!



Creamy Sweet Potato Soup

Makes about 4 cups


🖨 Print Recipe


2 tbsp butter or ghee 1 medium onion, diced small 1 leek, sliced thin 1 stalk celery, diced small 1 carrot, peeled and diced small 2 cloves garlic, minced 1" piece of ginger, minced 1/2 tsp cumin (more to taste) 2-3 large sweet potatoes (2.5-3 cups)

2-3 cups broth or stock 1/2 cup half and half or heavy cream (make it dairy-free: use full-fat coconut milk) 1/4 tsp sea salt (more if desired) pinch black pepper or red pepper flakes


pumpkin seeds, sour cream or creme fraiche and chopped cilantro to top


CHANGE IT UP!

- add in 2 tsp curry powder to make it curried sweet potato soup (use canned coconut for a thai feel) - make it sweeter: add in 2 tbsp maple syrup and top with chopped cooked bacon for contrast

- make it more savory: add in 1 tsp of fresh thyme - make it warmer; add in a pinch of cinnamon + nutmeg


1. Heat butter in heavy bottomed pot until melted.


2. Add onion, leek and celery and sweat until translucent.


3. Add in carrot and stir to combine. Continue to let cook.


4. Add in garlic and ginger, just to begin cooking. Stir in cumin to allow flavor to develop.


5. Stir in sweet potatoes and cover with 2 cups broth or stock. Season lightly.


6. Let simmer for 10-15 minutes, until sweet potatoes are soft. Remove from heat and let cool for 5 minutes.


7. Add in half and half or cream and blend with an immersion blender or gradual high-speed blender.


Season to taste with sea salt and pepper, if desired.



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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits