Otherwise, you will be left with a non-creamy and slightly chunky soup base. You don’t want to be blending vegetables that are still stiff. Make sure your sweet potatoes and carrots are fork tender.
#SWEET POTATO RECIPES CRACKED#
Garnish it with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper, and watercress – and serve!.Transfer the soup to a high powered blender and blend on high for one minute, or until it’s creamy enough.Turn onto high heat, bring it to a boil, then reduce the heat to low to let the soup simmer for about 15-20 minutes. Add the diced sweet potato and vegetable broth to the pot.Add the garlic, ginger, red pepper flakes, and paprika to the pot and stir for about 2-3 minutes.Cook with oil and stir frequently for 6-8 minutes until the carrots begin to soften. Cook the diced onions and carrots in a large stock pot over medium high heat.Watch the video below and follow the step-by-step directions. Take a closer look and make sure there are no discolorations and that the potato is nice and firm. Look for smooth skins and no soft spots.But these tend to be more starchy and dry. Sometimes the red and orange skinned potatoes can be labeled as yams. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy. Choose the orange and red skinned potatoes.Some are called yams, some are called sweet potatoes, but how do we know exactly what is what? Here’s a quick breakdown of what you should look out for:
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Nowadays, it’s very common to get confused with the variety of sweet potatoes available at your local market. So now that we’re knee-deep in sweet potato season, turning it into a creamy soup is a no brainer! This sweet potato soup is velvety, savory, and has a kick of spice that will keep you coming back for more. From roasting to spiralizing, this vegetable never fails when it comes to giving a scrumptious, natural fall flavor. If you’ve been following me for awhile now, you’ll know that sweet potatoes are one of my favorite ingredients to cook with. Top it off with a swirl of coconut cream, watercress, and crushed pistachios for a delicious and filling weeknight meal.īut if you’re looking for sides and proteins to serve with it, you can’t go wrong with my mashed cauliflower, green beans and crispy baked chicken thighs. It’s a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. Sweet potato soup is the perfect fall and winter soup.
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