Sweet Potato Soup

Today, we are making Sweet potato soup. This recipe is a delightful way to experience the creamy and natural goodness of this root vegetable. While sweet potatoes are often associated with comforting casseroles or decadent desserts, this soup offers a warm, nourishing meal that can be enjoyed year-round.

This recipe offers a completely new experience, so set aside any preconceived notions you may have about sweet potato soup. It features a unique flavor profile that is sure to become a favorite in your home. Sweet potatoes, which grow underground, have an earthy taste. To enhance the natural flavor of sweet potatoes, it’s essential to pair them with the right herbs and spices.

Why you will love this Sweet Potato Soup?

Sweet potatoes are often considered the superheroes of the root vegetable world. They boast a vibrant orange color and are packed with vitamins and fiber. Their natural sweetness can be utilized in various recipes. This soup, in particular, is an excellent way to satisfy your sweet cravings while combating inflammation. In countries like Jamaica, sweet potato soup is a staple in hearty meals. Often enhanced with ingredients such as coconut milk, Scotch bonnet peppers, and other tropical spices.

The antioxidants found in sweet potatoes help reduce inflammation and combat oxidative stress. Additionally, their high fiber content promotes digestion and supports healthy blood sugar levels. Including sweet potatoes in your soup is an excellent way to boost nutritional intake.

Ingredients

Sweet potatoes, Cumin, cinnamon, basil, parsley, paprika powder, ginger powder, nutmeg, onion powder and salt, Onion and garlic, Dijon mustard, Hoisin sauce, cooking cream, chicken stock cube with water as chicken broth, and extra virgin olive oil.

Sweet potatoes are naturally sweet, with an earthy flavor, and pair beautifully with savory spices. Choose sweet potatoes that are orange; they have a more creamy texture than yellow ones. The sweet potato should be firm and diced evenly to ensure it cooks properly. The interesting thing about sweet potatoes is that whether you roast, mash, or simmer them, they provide a delicious base for sauces and soups.

Cumin and cinnamon create a balance of earthiness. Paprika provides a smoky undertone, and nutmeg and onion powder round out the seasoning. Dijon mustard adds sharpness, while hoisin sauce creates a sweet, savoury flavour. The chicken broth takes the soup to the next level.

Instructions

Chop the onion and mince the garlic cloves. Peel the sweet potatoes and cut them into 1-inch cubes. Gather the following condiments: Dijon mustard, Hoisin sauce, cooking cream, a chicken stock cube (to be mixed with water to make chicken broth), and extra-virgin olive oil. Also, collect the spices: cumin, cinnamon powder, dried basil, dried parsley, paprika powder, ginger powder, ground nutmeg, and onion powder.

Preheat a pot over medium-low heat. Add olive oil and sliced onions, then sauté the onions for 2 minutes. After that, add the dry ingredients and minced garlic cloves, cooking for an additional minute while stirring continuously. Once the aromatics are cooked, set them aside.

We omitted the salt because some of the spices already contain it. It’s always a good idea to taste the food as you cook and add salt to taste. Boil the sweet potatoes in a pot for twenty minutes; they should be soft when you poke them with a fork or knife. Traditionally, sweet potatoes are roasted in the oven to make sweet potato soup.

However, this baking method takes longer and requires extra steps, which can be cumbersome for those looking for a quick recipe. Keep in mind that if the sweet potato cubes are larger than 1 inch, they may take longer to cook thoroughly, while smaller cubes will typically take less time.

Once the sweet potatoes have finished boiling, drain the water and add the cooked aromatics back into the pot. Pour in one liter of water and add the chicken stock cube. Stir until the chicken stock cube has completely dissolved in the soup. Next, use an immersion blender to blend all the ingredients together. You can either blend them directly in the pot or transfer them to a glass container. This helps protect your pot from scratches.

Once the ingredients are blended, add the cream to the pot and cook over medium-low heat for 5 minutes. Stir continuously to fully combine the cream with the soup. Add salt to taste and serve immediately.

What can you serve with the Sweet potato soup?

Sweet potato soup is a delicious and creamy dish infused with spices, making it incredibly versatile. To add a crunchy texture to this velvety soup, pair it with a baguette or garlic bread. Enjoying the soup alongside a grilled cheese sandwich will enhance its heartiness. One of the best ways to enjoy a creamy soup is by adding toppings like croutons. Alternatively, you can choose nuts or seeds, such as pumpkin seeds or walnuts, to enhance the soup’s nuttiness. Sweet potato soup is cherished worldwide as a hearty, comforting, and nutritious dish that is also simple and easy to prepare.

How do you Store Sweet Potato Soup?

Store in the fridge for two to four days. Reheat on the stove or in the microwave. Sweet potato soup can also be frozen for over three months. Defrost it on the countertop and reheat it on the stove or microwave. 

Expert tips

To ensure even cooking while boiling sweet potatoes, cut them into uniform cubes, as varying sizes can affect cooking time. Roasting sweet potatoes will enhance the soup’s sweetness, while boiling preserves their natural sweetness and reduces cooking time. This soup is designed to have a savory flavor, and you can balance the sweetness by adding aromatics such as onion, garlic, or ginger. Additionally, incorporating acidity with ingredients like apple cider vinegar or lemon juice can help achieve the desired flavor balance. Using broth—whether chicken, beef, or vegetable stock—will enhance the overall taste of the sweet potato soup. For a lighter and sweeter option, you can substitute coconut milk for cooking cream.

Substitutes 

Substitute Dijon mustard with mustard powder or horseradish. Replace hoisin sauce with oyster sauce and sugar. Use apple juice and a little white vinegar instead of apple cider vinegar. Swap heavy cream for half-and-half, full cream, or coconut milk.