Sweet Potato Soup

Creamy sweet potato soup is the perfect meal on a cold winter’s day!

We’re nearing the end of January and I am officially ready for summer.. seriously someone get me out of cooooold Canada. I low-key would love to move to an island and just work tending to coconut trees. Anyone else?

It’s been so cold here in Montreal this year that I haven’t even done any of my favorite winter activities like cross-country skiing, skating and sledding. Is it too cold or am I a wimp to the cold? I say the former, but -30 to -40 celsius is no joke.

So instead of being outdoors this winter, I’ve preferred to cozy up with hot chocolate, a warm chai tea, chicken noodle soup or this creamy sweet potato soup. Sweet potatoes are my favorite vegetable so I could probably drink this soup like it was water. This soup is creamy, easy to make and loaded with beta-carotene.

You will need:

sweet potatoes

carrots

celery

onion + garlic

vegetable stock

thyme

salt + pepper

coconut milk (optional)

Sweet Potato Soup

Ingredients:

  • 3 cups sweet potato, peeled and chopped
  • 1/3 cup carrot, chopped
  • 1/3 cup celery, chopped
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped
  • 4 cups vegetable stock
  • fresh thyme
  • salt + pepper
  • 1 can coconut milk (optional)

Directions:

  1. Heat a few tablespoons of oil in a pot over medium-low heat and sauté onion and garlic for a few minutes.
  2. Add carrot and celery and cook for 3-4 minutes.
  3. Add chopped sweet potatoes, vegetable stock and thyme. Bring to a boil and then simmer for 30-50 minutes or until sweet potatoes are tender. Season.
  4. Blend soup with an immersion blender or on the low setting of a blender. Add coconut cream (optional). Enjoy!

happy cooking,

Sarah

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