Sweet Potato Soup

Sweet potato soup

Sweet Potato Soup

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Yield2 bowl fulls
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes


3 quart dutch oven
Immersion blender


  • 2 tablespoons olive oil
  • 1 stalk celery, chopped
  • 1 small carrot, sliced
  • ½ cup yellow onion, chopped
  • 1 sweet potato, peeled and diced, about 1 pound
  • 1 teaspoon fresh ginger root, grated
  • 1 clove garlic, minced
  • ¼ teaspoon dried thyme
  • ½ 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), toasted


  • 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 small carrot
    1/2 cup yellow onion
    1 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)


Nutritional values do not include optional toppings



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