Description
Warm up with this comforting sweet potato soup, a creamy and velvety blend that balances sweetness with aromatic spices like cinnamon and nutmeg. Perfect for chilly evenings, this easy-to-make recipe is not just delicious but also nutritious. Serve it as an appetizer or main dish, garnished with roasted seeds or a drizzle of olive oil, and experience the soothing embrace of homemade goodness.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Prep your veggies: Peel and cube sweet potatoes. Dice onion and mince garlic.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Cook sweet potatoes: Add sweet potatoes to the pot along with vegetable broth until covered. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
- Blend until smooth: Use an immersion blender to puree the soup until silky smooth. Adjust texture by leaving some chunks if desired.
- Spice it up: Stir in cinnamon and nutmeg to taste; season with salt and pepper as needed.
- Serve hot: Ladle into bowls and garnish with a drizzle of olive oil or roasted seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg