Quick, easy, creamy, sweet potato soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Flavored with ginger, garlic, thyme and thickened with heavy cream.
Course Main Course
Cuisine American
Keyword homemade soup
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Servings 6People
Calories 326
Author Abeer
Ingredients
2tbspButterUnsalted
1cupOnionFinely chopped
1/3cupCeleryRoughly chopped
2clovesGarlicFinely minced
1tbspGingerGrated
3Sweet potatoesLarge, Peeled, Cut into small 1 inch pieces
SaltTo taste
PepperTo taste
1tspDried thyme
4-5cupsBrothLow sodium, Vegetable or chicken
1tbspMaple syrupOr honey, Optional
1/2 - 3/4cupHeavy creamOr coconut milk
1tbspParsleyFresh, Finely chopped, For garnish
Instructions
Heat butter in a large nonstick pot over medium-high heat.
Add onion, celery sand sauté for a few minutes minutes until onions are tender.
Add garlic, ginger and saute for 1 more minute until garlic is fragrant.
Add sweet potatoes, salt, pepper, thyme, broth, maple syrup (optional) and mix until combined.
Bring to a boil.
Then, cover and cook for about 20 minutes or until potatoes are tender.
Use a hand-held immersion blender to puree the soup until smooth.
Mix in heavy cream. The quantity depends on your preference. Using the full 1 cup will make it super thick, rich and creamy.
Garnish with parsley and sprinkle a little paprika. Enjoy!
Notes
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
To enhance the vibrant yellow color, add a little turmeric powder. A small quantity of about 1/4 tsp doesn't alter the taste at all.