Creamy Sweet Potato Soup
This creamy and comforting sweet potato soup is perfect for chilly days and ideal for family gatherings. It's easy to make and will leave everyone asking for more!
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.
Notes
For a delightful pairing, enjoy this soup with some crusty bread or a fresh garden salad!