Creamy Sweet Potato Soup
This autumn, try not to use up all your sweet potatoes. Sure, those sweet potato pies and casseroles are always a treat, but this Creamy Sweet Potato Soup will change your life! Those wholesome, creamy notes of sweet potato combine perfectly with my goat cheese and basil garnish. And I like to fry up some sweet potato chips to top it all off! Add this soup to your list of go-to autumn recipes!
This Creamy Sweet Potato Soup recipe is from my Harvest Cookbook. You should definitely get a copy of that one! It’s full of great recipes my family has enjoyed for years, along with tips for living sustainably and cooking with fresh food every day of the year! And if you’re sweet tooth for sweet potatoes still won’t give up after a helping of this delicious soup, might I recommend this recipe for Southern Sweet Potato Biscuits? Trust me, those biscuits are a show-stopper! Try them with the soup for a double dose of sweet potato goodness!
Creamy Sweet Potato Soup
- 6 medium sweet potatoes about 3 1/2 pounds
- 1 pear seeded and quartered
- olive oil for sautéing and frying
- kosher salt
- 1 vidalia onion chopped
- 3 celery ribs
- 2 cloves garlic minced
- 1 red jalapeño pepper
- 18 basil leaves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4-6 cups vegetable stock
- 1 cup whipping cream
- 1 small log of goat cheese
Preheat oven to 425 degrees. Roughly chop five sweet potatoes. Spread sweet potatoes and pear pieces onto a cookie sheet lined with parchment paper. Add a light coating of olive oil along with a sprinkling of salt and pepper, then place in the oven for about 25 minutes or until a fork easily pierces through the potato chunks.
Meanwhile, heat a skilled with a little olive oil until just hot. Add the onion and celery, and sauté for about 3 minutes, or until the vegetables are translucent. Add the garlic and sauté for a minute more. While these vegetables are cooking, slice the remaining sweet potato and the red jalapeño pepper as thinly as possible.
In another pan, add about 1/4 inch of olive oil and fry the basil leaves; these will fry quickly, so keep an eye on them. Remove the leaves to a paper towel to drain, then repeat the process with the sweet potato and jalapeño strips. (It should take about two minutes to fry the sweet potato and less than a minute to fry the pepper.)
Remove roasted vegetables from the oven and place them into a food processor along with the nutmeg, ginger, vegetable stock, and whipping cream. Transfer the onions, celery, and garlic to the food processor and purée the ingredients until smooth. Adjust seasonings to desired taste.
Divide soup among six bowls and garnish each with three basil leaves, three to four sweet potato chips and a few fried jalapeño pepper strips. Crumble goat cheese over the soup and serve immediately.