Sweet Potato Soup - with a touch of maple.
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Sweet Potato Soup. This velvety smooth soup has a hint of maple and a touch of warm spices, making it an ideal appetizer course for Thanksgiving dinner or a warming fall lunch all on its own.
Originally published Nov, 2016.
With the Thanksgiving weekend coming up for our American friends, I thought of this sweet potato soup as a great starter course for Turkey Day.
The Sweet Potato Soup came out beautifully silky smooth.
I garnished it with a dollop of low fat yogurt and a few toasted pecans for a Thanksgiving appetizer to remember. It can be a delicious, healthy comfort food soup at any time, though. You'll love it.
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Sweet Potato Soup - with a touch of maple.
Sweet Potato Soup. This velvety smooth soup has a hint of maple and a touch of warm spices, making it an ideal appetizer course for Thanksgiving dinner or a warming fall lunch all on its own.
Ingredients
- 3 large sweet potatoes, enough to make about 3 cups mashed sweet potato
- ½ large red onion, diced fine
- 2 cloves garlic minced
- 3 tablespoon olive oil
- 2 carrots diced small
- 1 celery stalk chopped small
- 6 cups vegetable stock, low sodium
- salt to season to taste
- 2 teaspoon powdered ginger
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon white pepper
- 3 tablespoon maple syrup
Instructions
- Wash the sweet potatoes and wrap them in aluminum foil. Bake in a 350 degree F oven for about an hour or until they are fork tender at the centre.
- When they've cooled down for a few minutes remove the skins and roughly mash the potatoes. Set aside.
- In a medium saucepan sized saucepan or dutch oven, add the olive oil over medium heat and sauté the onions, garlic, carrots and celery until the onions soften but do not brown.
- Add all of the remaining ingredients and simmer slowly over low heat for about 20 minutes or until the carrots are fully cooked.
- Transfer the soup to a blender, making sure that the cover is loose or the cover is vented to let steam escape. Start the blender on lowest speed and then gradually increase the speed until the soup is completely smooth.
- Return the soup to the pot and simmer until your preferred consistency is achieved, stirring often. You can always thin the soup with additional stock or water if it gets too thick.
- Serve with a garnish of a dollop of low fat yogurt and a few chopped toasted pecans.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
4Serving Size
1 large serving (¼ pot)Amount Per Serving Calories 268Total Fat 10gSaturated Fat 1gUnsaturated Fat 0gSodium 2078mgCarbohydrates 41gFiber 5gSugar 18gProtein 2g
Great give away and in perfect time for Christmas.
Would love to win this as a pre-Xmas gift!
A must try recipie for sure and certainly a great giveaway to aid in the prep of it!!
Made this soup and it is wicked...love it!
Love to win!!
That looks awesome a must try
A wonderful prize and great recipes
That machine looks awesome.Would love to win it.
Can't lose with sweet potato!
Wow! This blender is looking incredible and so does this soup 🙂
This was soo yummy! I used my immersion blender and worked like a charm. I served it with crumbled goat cheese on top and it was a perfect fall soup. Thanks again! This one is a keeper 🙂
Hi Barry, love your recipes and will be trying this one for sure. I am not clear on the amount of sweet potato ( 3 cups diced uncooked or 3 cups cooked mashed).
Can’t wait to try this.
Thanks
Marina
Our new recipe formatting software is a little glitchy. Fixed now.
Just made this as a pre Thanksgiving try out. Amazing!!! Did not have yoghurt so used a dollop of sour cream. A perfect soup for a fall day and love that it uses maple syrup. Will serve with lamb shanks and barley pilaf evening before Thanksgiving at the cottage.
Great recipe. I’m going to try it, but I think that I would roast the carrotts, onion and garlic in the oven with a bit of butter for about 20 minutes for an additional roasted flavour first since the oven will be on anyway.
YOUR recipe looks (and reads!) good. What if I wanted to substitute fresh ginger for the ground? How much would I use?
Thanks in advance : )