Sweet potatoes are amazing: super-duper healthy and super-duper flavorful. According to the USDA, you’re supposed to eat a lot of yellow/orange veggies, and this is by far my favorite way to do it…
This is sweet potato soup recipe is one of our favorites in our home. It’s very easy, and very adaptable. I shared it with a friend, who mentioned she subbed in half carrots for sweet potatoes and coconut milk instead of cow’s milk and that she enjoyed it lots!
Ingredients (serves 6):
- 6 medium sweet potatoes, peeled and chopped (be careful — sweet potatoes are NOT easy to cut, though I’ve heard mandolin slicers help)
- 1 tablespoon of minced or shredded fresh ginger (The first time we made this we actually didn’t have quite enough and it was fine. It would also be fine with more.)
- 2 cups chicken or vegetable stock
- 1 cup water or as needed
- 1 lime, juiced
- 2 cups milk, cream, or coconut milk, or as needed (It’s also fine without it if you’ve got some allergies or food restrictions)
- Bring sweet potatoes, ginger, chicken/veggie stock, and water to boil in a large saucepan over high heat.
- Reduce heat to medium low, cover and simmer until the potatoes have softened (about 30 minutes).
- Take it off the stove (and we put ours in the sink, because it gets a bit splashy)
- Use an immersion blender to puree that mixture with the lime juice until smooth. (You can probably also use a potato masher if you don’t have an immersion blender)
- Put it back on the stove and stir in milk or cream as desired; heat until warmed through.