Sweet Potato Soup Recipe: Seasonal Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more nutritious and flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Both alternatives provide a similar texture and sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

Preheat the oven to 425°F.

Chop sweet potatoes and 1 pear; place them on a pan.

Drizzle with olive oil and sprinkle with salt and black pepper.

Put the pan into the oven and roast for about 25 minutes until easily pierced with a fork.

In a large stock pot, heat a little olive oil over medium to low heat.

Add diced onion and celery; season with salt and black pepper.

After about 3 minutes, add minced garlic and sauté for another minute or two.

Remove the sweet potatoes and pear from the oven and add them to the pot with the aromatics.

Pour in vegetable stock; if you want it extra silky, you can use water instead.

Add 1/4 teaspoon of ginger and 1/4 teaspoon of nutmeg; bring to a boil then reduce to a low simmer.

Blend the soup using a Hamilton Beach Professional Series blender or an immersion blender until smooth, about 2 minutes.

Serve in a bowl, garnished with crunchy fried sweet potatoes, basil leaves, and a little goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens