Sweet Potato Soup

by Kayla Magazine
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Sweet potato soup recipe

Sweet potato soup is perfect for when you’re hungry but don’t have time to go shopping. It is one of my favorite healthy comfort foods. Cozy and extremely tasty and healthy sweet potato soup with lots of vegetables will brighten up the gloomiest autumn day and paint it with bright colors. It is an easy recipe for a delicious lunch or dinner. Made with veggies, sour cream or coconut milk and spices. It’s rich, creamy and you will need just few ingredients.

Absolutely delicious and very nutritious soup. The combination of sweet potatoes and sour cream is a classic that always pairs well, and carrots give the soup an additional palette of flavors. You can use a regular potato instead of a sweet potato (just two medium ones instead of one), but I find it much tastier with a sweet potato. Sometimes, instead of carrots, I use pumpkin. I roast it in the oven before it becomes soft and add it at the very end of cooking the soup.

Sweet potato soup recipe

Ingredients

2 small cubed sweet potatoes
1/2 tablespoon parsley
1/2 tablespoon basil
5 medium size cubed regular potatoes
4 celery stalks chopped
1 leek
4 cups water
1/2 cube veggie broth
3 carrots chopped
3 tablespoons sour cream or coconut milk
A pinch of salt and pepper
1/2 tablespoon oregano
1/2 tablespoon marjoram
2 tablespoons fresh thyme leaves

Instructions

  1. Peel sweet potatoes and regular potatoes and cut in cubes .
  2. Bring water to boil and in the meantime chop up celery stalks, carrots and leek.
  3. Add al l ingredients into the pot and let it simmer on medium heat for 30 min.
  4. Transfer half of the mixture to a blender and blend until creamy.
  5. Pour back into the pot, add sour cream or coconut milk!
  6. I love sprinkling my favourite herbs on top. I use a mix of parsley, oregano, basil and marjoram.  

Serve with croutons, the French garlic bread or other your favorite bread or buns. Enjoy!

Tips

If you are looking for dairy free recipe, but still want creamy texture, just use coconut milk istead.

If you want some Asian flavours add a spoonful of curry paste, a dash of fish sauce and a pinch of hot pepper powder at the end of cooking the soup. That’s also a winning combination.


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Sweet potato soup recipe

Sweet Potato Soup

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

2 small cubed sweet potatoes
1/2 tablespoon parsley
1/2 tablespoon basil
5 medium size cubed regular potatoes
4 celery stalks chopped
1 leek
4 cups water
1/2 cube veggie broth
3 carrots chopped
3 tablespoons sour cream or coconut milk
A pinch of salt and pepper
1/2 tablespoon oregano
1/2 tablespoon marjoram
2 tablespoons fresh thyme leaves

Instructions

  1. Peel sweet potatoes and regular potatoes and cut in cubes .
  2. Bring water to boil and in the meantime chop up celery stalks, carrots and leek.
  3. Add al l ingredients into the pot and let it simmer on medium heat for 30 min.
  4. Transfer half of the mixture to a blender and blend until creamy.
  5. Pour back into the pot, add sour cream or coconut milk!
  6. I love sprinkling my favourite herbs on top. I use a mix of parsley, oregano, basil and marjoram.  

Serve with croutons, the French garlic bread or other your favorite bread or buns. Enjoy!

Notes

If you are looking for dairy free recipe, but still want creamy texture, just use coconut milk istead. If you want some Asian flavours add a spoonful of curry paste, a dash of fish sauce and a pinch of hot pepper powder at the end of cooking the soup. That's also a winning combination.

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

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