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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Sweet potatoes are delicious, and the soup even more. Perfect for cold days.

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  • Makes about 6 servings
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 3/4 cup celery root, chopped
  • 1 red chili pepper
  • 1/2 cup tomato
  • 4 cups (1 Liter) vegetable stock or water
  • 3 large sweet potatoes (yams), peeled, cut into 1-inch pieces
  • salt and pepper to taste
  • 1 bay leaf
  • 2 tsp ground coriander
  • 1/8 tsp ground ginger
  • 1 tsp fresh lovage leaves, chopped
  1. Heat oil in a large stock pot over medium-high heat, and cook onion for about 5 minutes until soft. Add carrot, celery and garlic and saute for another 5 minutes.
  2. Add tomato, vegetable stock and chili pepper and bring to boil then lower to a simmer. 
  3. Stir in the sweet potatoes and spices and cook until all vegetables are tender.
  4. Puree soup in blender until smooth and strain it through a sieve. Add salt and pepper. 
  5. Pour the hot soup into warmed bowls and garnish with  sour cream or yogurt. Serve with toasted bread or bread croutons.
Nutrition facts 1 Serving - Calories:132, Fat:2.5 g, Unsaturated Fat:0.0 g, Carbohydrates:26.2 g, Sugar:2.3 g, Fiber:4.2 g, Protein:1.9 g, Cholesterol:0 mg, Calories from Fat 23, Sodium 40mg, Vitamin A 38%, Calcium 4%, Vitamin C 30%, Iron 4%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.

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