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.

Sweet Potato Soup – with a touch of maple.

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.

A touch of maple. 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.

Sweet Potato is a delicious and nutritious choice for soups.

Extra veggies make it extra healthy.

Like this Sweet Potato Soup recipe?

You’ll find many more delicious soup ideas in our Soups Category and lots more leftover ideas in our Leftover Recipes Category.

Reheat after processing of necessary.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

A touch of maple adds extra deliciousness..

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Continue to Content

Yield: 4 to 6 servings

Sweet Potato Soup - with a touch of maple.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

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.

Print

Ingredients

• 3 large sweet potatoes, enough to make about 3 cups mashed sweet potato
• 1/2 large red onion, diced fine
• 2 cloves garlic minced
• 3 tbsp olive oil
• 2 carrots diced small
• 1 celery stalk chopped small
• 6 cups vegetable stock, low sodium
• salt to season to taste
• 2 tsp powdered ginger
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp white pepper
• 3 tbsp maple syrup

Instructions

1. 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.
2. When they've cooled down for a few minutes remove the skins and roughly mash the potatoes. Set aside.
3. 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.
4. Add all of the remaining ingredients and simmer slowly over low heat for about 20 minutes or until the carrots are fully cooked.
5. 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.
6. 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.
7. 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

4

Serving Size

1 large serving (1/4 pot)
Amount Per Serving Calories 268Total Fat 10gSaturated Fat 1gUnsaturated Fat 0gSodium 2078mgCarbohydrates 41gFiber 5gSugar 18gProtein 2g

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.