Inexpensive root vegetables make for a flavorful, comforting sweet potato soup.
This sweet potato soup is made with sweet potatoes, buttery Yukon Goldpotatoes, carrots, and warming spices.
They all combine to create a flavorful and comfortingsoup, perfect for cold winter evenings.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This sweet potato soup recipe calls fortoasted pecans, a favorite addition to soups and salads.
This way, you will have toasted pecans on hand whenever you need them.
(This is a handy tip for toasted coconut, as well.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make sweet potato soup, and round out the meal with a loaf of warm bread.
This creamy sweet potato soup makes excellent leftovers to take to work or anywhere on the go.
Sweet potato soup can be made in advance and stored, giving the flavors time to meld and deepen.
Credit:Greg DuPree; Prop Stylist: Mindi Shapiro; Food Stylist: Torie Cox
Thaw overnight in the refrigerator if frozen.
Freeze in small portions, if possible, for quick thawing.
Thaw overnight in the refrigerator if frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Taste and adjust seasoning and garnish fresh before serving.
Serve with crusty bread orgarlic bread,biscuits, or rice,quinoa, or other grains.
If serving for lunch, a seasonalgrilled cheesecan be the perfect complement.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add onion and carrots, and cook, stirring, until softened, about 5 minutes.
Add stock, and simmer:
Add stock; bring to a boil.
Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Toast pecans:
Melt butter in a skillet over medium-high.
Add pecans, and cook, stirring often, until toasted, about 8 minutes.
Transfer to a bowl.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Blend soup:
Transfer potato mixture, in batches, to a blender.
(Or process soup in Dutch oven using an immersion blender.)
This soup can be made vegetarian by substituting chicken stock for vegetable stock.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Make it vegan by using vegetable stock, plant-based butter, and plant-based yogurt for serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
