This Creamy Sweet Potato Soup is full of cozy fall flavor with sweet potatoes, carrots, onion and garlic cooked in broth until tender then pureed and combined with half and half and lots of fall spices to create the perfect autumn soup!
2poundssweet potatoeswashed, peeled and cut into 1-inch cubes, about 4 medium sized potatoes
3large carrotswashed and sliced
1thumbnail sized piece fresh gingerpeeled and chopped
½ - 1cuphalf and half
1 - 2tbspmaple syrup
Salt and freshly ground black pepperto taste
Chopped toasted walnuts, nutmeg, heavy creamfor topping
Melt the butter in a large stock pot or Dutch oven over medium-high heat. Add the sweet potatoes, carrots and onion and cook for 2-3 minutes until onion begins to soften. Add garlic and ginger and cook until garlic is fragrant, about another minute. Add stock, cinnamon an nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
Transfer soup to a large bowl and whisk in half and half, maple syrup, cayenne pepper and salt and pepper to taste.
Ladle soup into bowl and garnish with chopped toasted walnuts, a sprinkle of nutmeg and a drizzle of heavy cream or coconut cream
Start with the smaller measurements of half and half and maple syrup and increase to reach desired consistency and flavor. I prefer mine on the thicker side so I used less than a cup of half and half. I also added a bit more cinnamon, cayenne pepper and maple syrup to suit my taste.You can make this soup vegan by using coconut milk instead of half and half in the soup and by using coconut cream instead of heavy cream for garnishing.
Keyword creamy soups, fall soup recipes, sweet potato soup
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