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.
Course
Soup
Cuisine
American
Keyword
soup, sweet potato
Prep Time20minutes
Cook Time1hour30minutes
Total Time1hour50minutes
Servings4to 6 servings
Calories268kcal
AuthorBarry C. Parsons
Ingredients
3large sweet potatoesenough to make about 3 cups mashed sweet potato
1/2large red oniondiced fine
2clovesgarlic minced
3tbspolive oil
2carrots diced small
1celery stalk chopped small
6cupsvegetable stocklow sodium
salt to season to taste
2tsppowdered ginger
2tspcinnamon
1tspnutmeg
1/2tspwhite pepper
3tbspmaple 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.
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.
Recipe 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.