I am obsessed with soup. Around this time of year it’s really all I want to eat. My favorites involve anything with pumpkin or sweet potatoes. They both feel like Fall, and they’re both a creamy alternative to the heartier chilis and stews.
I’ve tried dozens of sweet potato soups over the years. I can never get it just right. Until last week. I found this recipe and tweaked it a bit, and the results were, well, perfection. This is the best sweet potato soup recipe ever, in my opinion. Oh, and it happens to be really easy.
I don’t post about recipes all the time, but this one was worth mentioning.
3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
1/4 Cup of brown sugar
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
Black pepper to taste (about 1/4 tsp)
Cayenne pepper to taste (about 1/2 tsp)
1/3 cup heavy cream (can use milk here to make it healthier)
- Preheat oven to 350 degrees F
- Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave them ). Remove and let cool slightly- seriously let them cool or else you will burn your fingers trying to peel them
- Peel the sweet potatoes, and puree with chicken broth in batches. I used one can of chicken broth for every one sweet potato in the blender.
- Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, cinnamon, ginger, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
That’s it. I’m telling you, this is the best sweet potato soup ever. It’s not savory, like your typical soups but the sweetness isn’t overwhelming. I’ve already asked Michael when I can make it again. It’s just that good.
Do you have a favorite Fall recipe?
You might also like: Helene’s Healthy Pumpkin Bread Recipe