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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.

Sweet Potato Soup - with a touch of maple.

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.

Sweet Potato Soup - with a touch of maple.

Sweet Potato Soup – with 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 cut and diced on a cutting board. Stock photo

Sweet Potato is a delicious and nutritious choice for soups.

 

Extra veggies make it extra healthy.

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.

Sweet Potato Soup - with a touch of maple.

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Sweet Potato Soup - with a touch of maple.

A touch of maple adds extra deliciousness..

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Sweet Potato Soup - with a touch of maple.
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.

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

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Sweet Potato Soup – with a touch of maple. – Douridas Kitchen

Friday 17th of September 2021

[…] post Sweet Potato Soup – with a touch of maple. appeared first on Rock […]

Jill Brubaker

Wednesday 9th of October 2019

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 : )

Julia

Friday 5th of October 2018

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.

Susan

Sunday 30th of September 2018

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.

Marina M

Friday 14th of September 2018

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

Barry C. Parsons

Monday 17th of September 2018

Our new recipe formatting software is a little glitchy. Fixed now.

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