This recipe isn’t just about the taste, although it’s absolutely delish. It’s about the memories of sitting around the kitchen table, listening to my uncle’s tall tales, and my dad’s corny jokes. Cooking this dish takes me back to that feeling of togetherness and nostalgia. Sweet potatoes, with their creamy texture, pair perfectly with a hint of spice and the nutty undertones of almond butter. Each spoonful carries the promise of comfort, love, and a taste that’ll leave you licking the bowl. Yup, it’s that good!
And don’t let the ingredients list intimidate you—it’s a breeze to make. With just thirty minutes of cooking time, you’ll have a hearty meal ready, perfect for when the temperatures dip. Whether you’re a seasoned home cook or just looking to try something new, this recipe is as straightforward as chatting with an old friend over tea. So gather your ingredients, roll up your sleeves, and let’s get started. You’ll be so glad you did!
Why wait to craft fond memories with your loved ones over a meal like no other? Cook up this Creamy Sweet Potato Soup today, and who knows—it might just become a beloved tradition in your home, too. Whether you’re planning a family feast or simply treating yourself to a snug night in, this dish is your ticket to culinary coziness. Ready to dive in? Let’s make some soup magic happen!
How to Make Creamy Sweet Potato Soup
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Ingredients:
- 1 can unsweetened coconut milk (optional)
- 2 large carrots, chopped
- 5 cloves garlic, minced
- 4 medium-large sweet potatoes, peeled and chopped (about 2.25 pounds)
- 1 large onion (yellow or white)
- 1/4 cup almond butter (or peanut butter)
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon minced ginger
- Salt and freshly ground black pepper, to taste
- 1 1/2 teaspoons ground cumin
- 1/2 cup chopped fresh parsley, for garnish
- 2 (15-ounce) cans of cannellini beans or white beans, drained and rinsed
- 6 cups low sodium vegetable broth, plus more as needed
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground nutmeg
Directions:
- Start by heating some olive oil in a large saucepan over medium-high. Toss in the chopped onion and let it sauté for about four minutes until it becomes translucent.
- Next, add minced garlic, ginger, cumin, paprika, nutmeg, and a dash of cayenne if you’re feeling adventurous. Stir these spices around for a minute to awaken their aroma.
- With your kitchen smelling divine, it’s time to add the sweet potatoes, carrot pieces, and cannellini beans. Give these a good stir and let them get acquainted for a minute.
- Pour in the vegetable broth, then crank up the heat to bring the mixture to a lively simmer. Once bubbling, reduce the heat, cover, and let the flavors mingle for about twenty minutes, checking that the sweet potatoes and carrots are cooked through. Add extra broth if necessary to keep everything nicely submerged.
- Here’s where the magic happens—stir in the almond butter, then blend the soup until smooth with an immersion blender, or carefully transfer to a blender if preferred. Adjust the texture with additional broth if needed and mix in coconut milk for extra creaminess, if using.
- Finally, season with salt and freshly ground black pepper to taste. Serve the soup in warm bowls and sprinkle with fresh parsley to garnish.
Customizing Creamy Sweet Potato Soup: Alternative Ingredients
If you’re out of almond butter, peanut butter makes a great substitute, adding a nutty depth to the soup. For a creamier texture without coconut milk, try substituting it with cashew cream. Don’t have cannellini beans on hand? Chickpeas or lentils are excellent swaps that add their own unique touch.
Best Ways to Store Leftover Sweet Potato Soup
Store any leftover soup in an airtight container in the refrigerator for up to four days. If you’d like to save some for longer, this soup freezes beautifully. Pour into freezer-safe containers, leaving space for expansion, and consume within two months for optimal flavor. Thaw in the fridge overnight and reheat on the stove, adding a splash of broth to refresh its consistency.
The Best Accompaniments for Creamy Sweet Potato Soup
This rich and creamy soup pairs wonderfully with warm crusty bread, ideal for dunking and scooping up every last drop. Consider serving alongside a light, crunchy garden salad to add freshness and balance. For beverages, a chilled white wine or a spicy chai tea complements the soup’s flavors nicely.
Cooking Hacks to Elevate Creamy Sweet Potato Soup
To deepen the soup’s richness, try roasting the sweet potatoes and carrots before adding them to the pot. This enhances their natural sugars and adds a delightful caramelized taste. For a subtle smokiness, toss in a pinch of smoked paprika. Remember to blend the soup when hot for the creamiest texture, but always take caution to prevent splashes.
Seasonal Twists for Creamy Sweet Potato Soup
Embrace summer by throwing in fresh corn kernels or zucchini for a lighter version. In winter, a sprinkle of cinnamon or a splash of apple cider can introduce some warmth and spice. Springtime invites tender asparagus or leeks for a refreshing taste, while roasted butternut squash beautifully complements the fall season’s essence.
FAQs:
Can I make this soup vegan?
Absolutely! This Creamy Sweet Potato Soup is naturally vegan, making it a fantastic option for plant-based eaters. Just be sure the broth you use is vegetable-based. The coconut milk and almond butter add creaminess without needing any animal products.
How can I make this soup spicier?
If you love a bit of heat, feel free to add more cayenne pepper or a dash of hot sauce. You can also chop up a fresh chili or sprinkle some chili flakes for an extra spicy kick. Remember to taste as you go to get the level of spiciness just right.
Can I use another type of milk?
Of course! If coconut milk isn’t your thing or you have an allergy, feel free to use another plant-based milk like cashew or almond milk. Dairy milk is also an option if dietary restrictions don’t apply. Each alternative will give the soup a slightly different but delicious flavor.
Is there a way to make it thicker?
To thicken the soup further, consider reducing the amount of broth or adding in an extra sweet potato or a small regular potato, which will naturally thicken as it’s blended. Another trick is to stir in some soaked cashews before blending, which adds creaminess and body to the soup.
Can I add other vegetables to the soup?
Feel free to get creative and add any vegetables you have on hand. Bell peppers, parsnips, or roasting some cauliflower can offer exciting flavors and textures. Just keep in mind the cooking time might need adjusting based on the additional veggies you include.
What can I do if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a countertop blender, blending each until smooth. Be sure to cool the soup slightly first, and avoid overfilling the blender to prevent any hot splatter. Alternatively, use a handheld potato masher for a chunkier texture.
Creamy Sweet Potato Soup
Equipment
- immersion blender
Ingredients
Soup Ingredients:
- 1 can unsweetened coconut milk optional
- 2 large carrots chopped
- 5 cloves garlic minced
- 4 medium-large sweet potatoes peeled and chopped (about 2.25 pounds)
- 1 large onion yellow or white
- 1/4 cup almond butter or peanut butter
- 1/4 teaspoon cayenne optional
- 1 tablespoon minced ginger
- Salt and freshly ground black pepper to taste
- 1 1/2 teaspoons ground cumin
- 1/2 cup chopped fresh parsley for garnish
- 2 (15-ounce) cannellini beans or white beans, drained and rinsed
- 6 cups low sodium vegetable broth plus more as needed
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground nutmeg
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Sauté the onion for about 4 minutes until it turns translucent.
- Add in the garlic, ginger, cumin, paprika, nutmeg, and cayenne. Stir continuously for another minute.
- Toss in the sweet potatoes, carrots, and cannellini beans. Stir and cook everything together for another minute.
- Pour in the vegetable broth and increase heat to bring the mixture to a vigorous simmer. Reduce the heat, cover, and let it cook for about 20 minutes, or until the sweet potatoes and carrots are tender, adding more broth if needed to keep the vegetables submerged.
- Stir in the almond butter, and then blend using an immersion blender or transfer to a high-speed blender. Blend until smooth, and adjust the consistency with more vegetable broth if necessary. You can also stir in the coconut milk if desired.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
