Healthy Sweet Potato Soup
This healthy Sweet Potato Soup recipe is rich and creamy and oh so delicious! It’s also vegan, dairy-free, and gluten-free!
Servings: 6 people
Calories: 195kcal
Ingredients
- 1 ½ lbs sweet potato about 2-3 large, cubed, 675g
- 1 medium yellow onion 175g
- 2 stalks celery 100g
- 2 large carrots 175g
- 2 cloves garlic 10g
- 2 tablespoon light olive oil 30ml Can use any neutral oil like canola, grapeseed, avocado, or vegetable.
- 2 teaspoon ground ginger 4g
- 3 cups vegetable broth 710ml
- 4 tablespoon miso paste 60g, white or yellow is fine
- ½ teaspoons coarse salt 3g
- 1 teaspoon ground black pepper 2g
- parsley for garnish
Instructions
- Peel and cube the sweet potatoes. The smaller you cut them the faster they will cook.
- Dice the onion.
- Finely chop the celery.
- Peel and dice the carrot. Then mince the garlic.
- In a large, heavy bottomed pot, heat the oil over medium heat.
- Add the onion, celery, carrot, and garlic.
- Cook for 5 minutes, stirring regularly, until the onion starts to get translucent.
- Add the sweet potato, ground ginger, and broth plus a cup of water.
- Cover and cook over medium-low heat for 30-40 minutes until all the vegetables are extremely soft.
- Add the miso paste, salt, and pepper.
- Remove from the heat and use an immersion blender or stick blender to pulse everything until smooth. Alternatively, allow to cool slightly and then use a regular blender.
- Taste and adjust the salt to preference.
- Optional: Garnish with fresh parsley.
Notes
Make sure you choose sweet potatoes and not yams. Though they look very similar, yams tend to be starchier and drier which could alter the texture of the soup.
Pick the best sweet potatoes. When selecting your sweet potatoes, make sure and look for discolorations or gouges in the skin. You want potatoes that are nice and firm with smooth even colored skin.
If you've never used an immersion blender before, make sure you place the blade in the bottom of the pot before you turn it on. No one wants hot soup to splatter on them.
If you’re using a traditional blender or food processor, make sure you leave the small top lid piece open. Pressure from a hot liquid will build inside your blender possibly causing it to pop open. Talk about a mess! When cooking the soup, you want to use a heavy bottom large pot. This allows you plenty of room in the pot to blend the soup once it has finished cooking.
If you’re using a traditional blender or food processor, make sure you leave the small top lid piece open. Pressure from a hot liquid will build inside your blender possibly causing it to pop open. Talk about a mess! When cooking the soup, you want to use a heavy bottom large pot. This allows you plenty of room in the pot to blend the soup once it has finished cooking.
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1156mg | Potassium: 718mg | Fiber: 6g | Sugar: 11g | Vitamin A: 26125IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 1mg