Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 pounds sweet potatoes, peeled and cubed; 4 cups reduced-sodium vegetable broth; 1 teaspoon cider vinegar or balsamic vinegar, optional

Total Time Prep: 10 min. Cook: 25 min.

Yield 8 servings

Test Kitchen Approved

Don't let the rich taste fool you—this sweet potato soup is surprisingly simple to make, transforming humble pantry ingredients into a nourishing and deeply satisfying meal in a bowl.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 pounds sweet potatoes, peeled and cubed
4 cups reduced-sodium vegetable broth
1 teaspoon cider vinegar or balsamic vinegar, optional

Directions

In a Dutch oven or stock pot, heat oil to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in garlic, salt, pepper, cumin, paprika and cayenne; cook one minute longer. Stir in sweet potatoes and broth; bring to a simmer.
Cook, covered, until sweet potatoes are tender, 15-20 minutes. Stir in vinegar, if desired. Use an immersion blender to puree soup until very smooth. Serve in bowls.

Nutrition Facts

1 cup: 144 calories, 4g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 26g carbohydrate (11g sugars, 4g fiber), 2g protein.

This sweet potato soup recipe is a unique way to use up your tubers in the fall when you want something healthier than sweet potato fries. Each spoonful of soup will warm you from the inside out. —Cathy Trochelman, Brookfield, Wisconsin

Recipe Creator