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Easy Sweet Potato Soup

A creamy and subtly sweet soup made with sweet potatoes, perfect for cold winter evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium sweet potatoes, peeled and cubed Make sure to cut into uniform pieces for even cooking.
  • 1 medium onion, diced Fresh onion gives the best flavor.
  • 2 cloves garlic, minced Avoid using pre-chopped garlic for better flavor.
  • 4 cups vegetable broth
  • 1 teaspoon ground ginger
  • to taste Salt and pepper
  • 2 tablespoons olive oil
Optional toppings
  • sour cream
  • chives
  • croutons

Method
 

Preparation
  1. In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, toss in the diced onion and sauté until translucent, about 3-5 minutes.
  2. Add the minced garlic and sauté for an additional minute, making sure not to burn it.
  3. Add the cubed sweet potatoes to the pot and stir well.
  4. Pour in 4 cups of vegetable broth and season with 1 teaspoon of ground ginger, salt, and pepper to taste. Bring to a boil over high heat.
  5. Once boiling, reduce the heat to a low simmer and cover. Cook for about 20 minutes or until the sweet potatoes are tender.
  6. Remove from heat and blend the soup with a handheld immersion blender until smooth and creamy.
  7. Taste the soup for seasoning and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and top with your choice of sour cream, chives, or croutons.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3 months. Reheat on low heat, adding vegetable broth if needed.