Sweet potato soup

Sweet Potato Soup

The secret to a deeply flavorful sweet potato soup? Caramelization! The combination of roasted veggies with herbs and broth do not disappoint here. Made for two, this recipe is easily doubled for those who can't resist going back for more...it is really that good!

Print Recipe
Diet
vegan
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Allergen
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Servings 2
Yield 2 bowl fulls
Calories 318
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Equipment

3 quart dutch oven
Immersion blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 stalk celery, chopped
  • 1 carrot, sliced
  • 1/2 cup yellow onion, chopped
  • 1 large sweet potato, peeled and diced, about 1 pound
  • 1 teaspoon fresh ginger root, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika , plain paprika is ok
  • 2 cups low sodium vegetable stock
  • 1 bay leaf
  • salt and pepper to taste
  • splash of coconut milk (optional)
  • chopped pecans (optional)

Instructions
 

  • Over medium heat, add oil to a medium ceramic pot and caramelize onion, carrot, celery, and sweet potato, about 10-12 minutes.
    2 tablespoons olive oil
    1 stalk celery
    1 carrot
    1/2 cup yellow onion
    1 large sweet potato
  • Add ginger, garlic, thyme and smoked paprika for 1 minute. De-glaze with vegetable broth and add bay leaf before covering. Bring to a boil then reduce to simmer for 30 minutes.
    1 teaspoon fresh ginger root
    1 clove garlic
    1/4 teaspoon dried thyme
    2 cups low sodium vegetable stock
    1 bay leaf
    1/2 teaspoon smoked paprika
  • Remove from heat and discard the bay leaf. Use immersion blender to puree the soup. Taste for salt and pepper.
    salt and pepper to taste
  • Optional: Serve with a splash of half and half or coconut milk and a sprinkle of roasted chopped pecans
    splash of coconut milk (optional)
    chopped pecans (optional)

Notes

Nutritional values do not include optional toppings

Nutrition

Serving: 1 g | Calories: 318 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 1073 mg | Potassium: 804 mg | Fiber: 7 g | Sugar: 13 g | Vitamin A: 30059 IU | Vitamin C: 10 mg | Calcium: 85 mg | Iron: 2 mg
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