This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
I don’t know about you, but during the fall and winter months I feel like I could eat soup almost everyday. Take a break from baking, roasting or mashing your sweet potatoes, and cook them up into this luxurious, cream-free “creamy” soup. This recipe can easily be doubled (or even tripled for a big crowd) and it’s sure to be a hit on your Thanksgiving menu this year.
Recipe: Creamy Sweet Potato Soup
What You'll Need:
2 tablespoons olive oil
1 small onion, diced
1 shallot, diced
2 cloves garlic, chopped
3-4 medium sized sweet potatoes (about 2 pounds), peeled cut into 1-inch cubes
4 cups chicken (or vegetable) stock
1/2 teaspoon cinnamon
1 teaspoon paprika
1 -2 teaspoons salt
Fresh ground pepper
What to Do:
- In a large pot heat oil over medium heat. Add onion and shallot and season lightly with salt and pepper.
- Sweat the onions, (i.e. cook them until translucent without allowing them to brown) for about 5 minutes.
- Add garlic and cook two more minutes, until fragrant.
- Stir in sweet potatoes, stock, cinnamon, and paprika.
- Bring mixture to a boil. Then, reduce heat and simmer for 30 minutes. (The sweet potatoes should be very tender.)
- Using a blender, stick blender, or food processor, puree the mixture (in batches, if necessary). Return the pureed mixture to the pot.
- Season to taste with salt and pepper.
- Serve immediately (topped with chopped parsley, if desired), and enjoy! This soup can be stored in a sealed container in the refrigerator up to 1 week, or frozen for up to a few months (though we can't imagine it being around that long!).
What's your favorite soup to have on hand in the fall and winter? Share with us in the comments below!