An Easy, Delicious 6-Step Sweet Potato Soup

Do we eat soup or do we drink soup? The age old question, just about as unresolved as who came first, the chicken or the egg. I mean, if you really think about it, some soups we blend, emulsify, and add stocks so it becomes this free-flowing fluid state – a liquid. So wouldn’t you naturally assume we drink a liquid? However, when you sit down to a meal and soup is on the menu, you make sure a spoon is in the lineup of utensils. And, we eat with a spoon. I’ll let you digest some of this for a moment.

In the meantime, while you grapple with one of life’s most disputable matters, I’m going to present you with the most savory sweet potato soup recipes ever. You won’t care whether you eat or drink it. You’ll just be happy it’s there.

The dish is filling enough to serve as main dish but you can serve it as a side dish, with corn muffins, or as an appetizer to a hearty fall dinner.

sweet potato sweet recipe

sweet potato soup recipe

Sweet Potato Soup Recipe: An Easy, Delicious 6-Step Soup

Ingredients

  • 2 tbsp coconut oil
  • 1 shallot, diced
  • 1 medium garlic glove, minced
  • 2 medium sized carrots, diced
  • 1 medium red apple, peeled, cored, cubed
  • 2 medium sized sweet potatoes, peeled, cored, and cubed
  • 1 tbsp fresh ginger
  • 1 tsp of cumin
  • 1/2 tsp of salt
  • 3 cups of chicken or vegetable stock
  • 1 12oz can of chickpeas
  • 1 lime
  • crispy bacon for toppings (optional)
  • Parsley & goat cheese to toppings (optional)

Instructions

  1. In a large stock pot, under medium heat, heat 2 tbsp of coconut oil. Add your shallot and a pinch of salt to let it sweat. Cook about 2 minutes or until translucent.
  2. Add your garlic and cook for another minute. Don't let the garlic brown.
  3. Add carrots, apples, and sweet potatoes. Let it all cook for a few minutes on low heat. In the meantime, dice 1 tbsp fresh ginger.
  4. Add in the ginger, salt, cumin, and chicken stock.
  5. Drain the chickpeas and add 3/4 of the can. Cover pot and bring your heat down to low and simmer for 45 minutes or until the ingredients soften.
  6. In the meantime, in a separate pan, pour 1 tbsp of olive oil, and cook the remaining chickpeas. Squeeze a half a lime to flavor and a pinch of salt. If you like a little more citrus, squeeze a little bit more.  Cook for about 15 minutes or until brown. Once cooked, remove from heat.
  7. If you opted for the bacon, this is where you’ll want to cook a slice or less per serving for topping. Reminder: A little bit of bacon goes a long way.
  8. Once the soup ingredients are softened, take an immersion blender and blend to soup consistency. If you don’t have an immersion blender, wait until the pot has cooled off, and blend it in a free standing blender.
  9. Serve and top with bacon and chickpeas (parsley & goat cheese to taste!).
  10. Enjoy eating or drinking the soup 

2 Comments

  1. Melba
    December 2, 2020 / 4:49 am

    This looks delicious! If I don’t have shallots, what should I use instead, if anything? Also, can I use ginger powder instead of fresh ginger. I know, not the same but I don’t want to run to the store tomorrow if i can avoid it. Thank you!

    • December 2, 2020 / 11:11 am

      Hi! If you don’t have shallots you can use a white or yellow onion if you have it! And, I’ve never tried ground ginger in it, but I think you should be totally fine with it instead of fresh. No need to run out if you don’t have to 🙂

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