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–+ servings
Creamy Sweet Potato Soup – vegetarian recipe
Stav Kogan

Creamy Sweet Potato Soup

A luxuriously smooth, naturally sweet soup made from sweet potatoes and carrots, balanced with bright lemon and rich cream. This simple, wholesome recipe transforms humble root vegetables into a truly elegant meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 serving
Calories: 190
Ingredients Method Nutrition

Ingredients
  

  • 1¼ lbs / 570g (20.1 oz) sweet potatoes
  • 3 small carrots, about 1 cup / 150g (5.3 oz)
  • 1 large stalk celery
  • 1 bay leaf
  • 6 cups (1440 ml) (1.4 L) water or vegetable broth
  • 1½ tsp / 9g (0.32 oz) salt, or to taste
  • 2 Tbs / 30ml (1 fl oz) fresh lemon juice
  • 1 tsp (2 g / 0.07 oz) sweet paprika
  • 1½ Tbs / 21g (0.74 oz) unsalted butter
  • ½ cup (120 ml / 4.1 fl oz) heavy cream
  • For a richer, deeper flavor, use a quality vegetable broth instead of water as the soup base.
  • To make this recipe vegan, substitute the butter with olive oil and swap the heavy cream for full-fat coconut milk.
  • For a touch of smoky heat, use smoked paprika instead of sweet paprika and add a pinch of cayenne pepper along with the other spices.

Method
 

  1. Prep the Vegetables: Peel the sweet potatoes and cut them into 1-inch / 2. 5cm dice. Scrape and thinly slice the carrots, and slice the celery.
  2. Simmer the Base: Place the diced sweet potatoes, sliced carrots, celery, and the bay leaf into a large pot or Dutch oven.
  3. Pour in the water or vegetable broth.
  4. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and let it simmer gently for about 1 hour, or until the vegetables are very tender.
  5. Blend for Smoothness: Remove the pot from the heat and discard the bay leaf. Use an immersion blender to carefully blend the soup directly in the pot until it's completely smooth and velvety. Alternatively, let the soup cool slightly and blend it in batches in a standard blender, returning it to the pot.
  6. Finish and Serve: Stir in the salt, fresh lemon juice, paprika, butter, and heavy cream. Return the pot to low heat and gently warm through for another 5-10 minutes, being careful not to let it boil.
  7. Taste and adjust seasoning if needed before serving hot.
  8. Garnish with a swirl of cream, fresh chives, or toasted pumpkin seeds for added texture and visual appeal.

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 2gFat: 10g

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