German Sweet Potato Soup | Süßkartoffelsuppe | Creamy Vegetarian Kartoffelsuppe | Soup Recipe

Heat olive oil in a saucepan. Add in a bay leaf.

Add in the garlic and onions. Saute for a minute.

Add in the carrots, celery, and sweet potatoes. Saute.

Now add the vegetable stock. Bring it to a boil and cook until the vegetables have softened. Do not overcook the vegetables here since they will continue to cook later.

Remove the bay leaf. Remove a third of the vegetables into a bowl. Blend the remaining soup with a hand blender until smooth.

Add in the fresh cream and mix well. Continue to cook on medium to low heat or the cream might split.

Add back the vegetables you had removed earlier along with the spring onion greens.

Season with lemon zest, nutmeg powder, and crushed black pepper. Check the salt and add more if required. Simmer for a few minutes.

The Süßkartoffelsuppe (German Sweet Potato Soup) is ready to serve. Garnish with fresh parsley. Serve hot.

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