- Prep-time: / Ready In:
- Serves 6
- Serving size: ⅙ of recipe
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This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe.
The next time you're in the mood for a starchy, creamy soup, try our potato leek soup recipe.
By Del Sroufe,
Ingredients
- 1 large onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 1 tablespoon thyme
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 large sweet potatoes, peeled and diced
- 6 cups Vegetable Stock, or low-sodium vegetable broth
- Zest and juice of 1 orange
- 1½ cups unsweetened plain almond milk
- Salt and freshly ground black pepper to taste
Instructions
- Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
- Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
- Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat.
- Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.
- Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Cook for an additional 5 minutes, or until heated through, and season with salt and pepper.
Nutritional Information:
Per serving (⅙ of recipe): 101 calories, 22 g carbohydrates, 2.1 g protein, 0.8 g total fat, 0.1 g saturated fat, 0 g cholesterol, 214 mg sodium, 3.2 g fiber, 7.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 6 votes)Yummy soup! And I didn't have any nutmeg so I (obviously) didn't add it and the soup was excellent without. Definitely will make again. And buy nutmeg.
Made this last evening and it was delicious ! will be making this again
i did not try it but looks good, easy7 to cook
I made the sweet potato soup it's amazing flavor and texture! Loved it!
I just finished making this soup. I've tasted it a few times and I love the flavor, taste and texture. I am going to pour a large bowl and enjoy.
So, I tried to make this recipe and it was honestly terrible! It was pretty much inedible and I don't know if there was too much orange or what but I couldn't even taste the sweet potato in it, it was just bitter and nasty. Sorry to disappoint but it was just bad overall.
I used this recipe very loosely and had amazing results doing the following: Dice the sweet potatoes, season with olive oil, salt, pepper, and rosemary, then roast them at 350° F for 30 - 40 minutes, tossing them a bit halfway through. You want them roasted, but not too browned. While they're roasting, make a mirepoix with two onions, a couple handsful of baby carrots, and about 4 stalks of celery. Ratio for a mirepoix should be approximately 2:1:1, respectively, so adjust as needed. Once you're mirepoix is done add a couple minced cloves of garlic and incorporate them in and let them cook. Add a little water as necessary to keep your mirepoix hydrated. Your sweet potatoes should be about done roasting, just turn off the oven and let them set for a bit, while you add salt, pepper, powdered ginger, dried thyme, and cinnamon to the pan with the mirepoix. Mix it all to help get the seasonings evenly distributed, then add your roasted sweet potatoes and mix again. Next, add a whole 25.36 oz carton of Thai Kitchen unsweetened coconut milk. Now you can go at it with your immersion blender. It will be thick, but once you essentially turn it into a thick puree, add a quarter to half a cup of water at a time, then hit it with the immersion blender again. Repeat until you reach your desired consistency. Taste to make sure seasoning is good because now is basically the last chance to add more of anything, if necessary.
Smell alone is worth cooking it! Delicious flavour, great texture/ consistency to the soup and simple to make. (Much easier with an immersion blender of course)
I am having to modify the ingredient list since I just moved and most of my ancient spices did not come with me! Hopefully, it will be delicious, anyway! And next time I can follow the recipe!
The perfect soup...every time! My whole family loves this and it makes the house smell like the holidays when I cook it.