As promised, today is the day that I share my sweet potato soup recipe using the fresh sweet potato puree I made for Tuesday’s post. This soup is so sweet and rich, you won’t believe there’s literally ZERO added sugar, including natural sweeteners. All the sweetness comes straight from the potatoes, and with all the wonderfully flavorful and warming spices included in this decadent recipe, you’ll be going back for seconds, thirds even!
Trial and Error – Stick with it!
My first attempt at sweet potato soup a few months back yielded a lumpy baby food-like mess. It wasn’t a mash and it wasn’t a soup. It was this weird soupy mash, and for some reason, it was mealy too. Maybe it was the sweet potato, maybe it was me, I don’t know, but it took a lot of finagling to get it right, at which point I’d lost all track of how I might share it with you, so I decided to wait til this time, when I nailed it.
The lesson I learned was that it’s actually safer to err on the side of (what you might think is) too much liquid for a super starchy soup like this one (or some of the pumpkin soups or celery root soups I’ve made in the past). The reason for this is that you can correct too much liquid by continuing to simmer, stir, and reduce, thereby enhancing the flavor, whereas if you take a too-thick soup off the fire and then try to correct with liquid later, you won’t get the flavor meld you might have gotten with a slow simmer. In any case, I got it right this time, which is why I’m sharing it with you now. Loren called this one “restaurant quality” too! I’ll take the complement and brag it right along to you so you’ll try it at home!
I used an immersion blender for this recipe (I swear thing is my best friend), but if you don’t have one, you can use your regular blender (the only downside to that is more clean up — go get an immersion blender). I’ll be sharing my blended beet borscht recipe in the coming weeks, for which my beloved immersion blender just couldn’t do the job. I ended up moving my soup to the Nutribullet for a much MUCH finer blend, which you’ll hear more about when I get that post up. I’ll go as far as to say that it was a move that saved my borscht. So stay tuned for that. 🙂 In the meantime, feast your taste buds on this glorious delight!
- 3 cups roasted sweet potato puree
- 1/2 sweet yellow onion, diced
- 1 large carrot, chopped
- 1 large clove garlic (mince or press 10 minutes before adding to heat for maximum health benefits)
- 3 cups coconut milk
- 2 cups almond milk
- 1 cup water
- 2 tsp fresh grated ginger
- 1 tbs coconut oil
- 1 tbs apple cider vinegar
- 1.5 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp REAL salt or sea salt
- Melt 1 tbs coconut oil in a large, deep pot on medium heat
- Add diced onion and carrots and cook until onions are translucent (about 5 minutes)
- Add pressed garlic and grated ginger, stirring to marry the flavors
- Stir in roasted sweet potato puree
- Add water, almond milk, and apple cider vinegar, stirring to ensure nothing is sticking to the bottom
- Add cinnamon, pumpkin spice, and salt
- Continue cooking until all ingredients are fully incorporated, then add coconut milk and reduce heat to low
- Use an immersion blender to puree the soup until it becomes one consistency (a regular blender works too -- even better if you have a great blender like a Nutribullet or a Vitamix)