Sweet Potato Soup Recipe

Photo by Toni Dash

It's Fall and that means warm, hearty, one-pot meals that are easy and flavorful. With Thanksgiving just a few days away, it's the perfect time to make soup so you can save your energy for cooking your Turkey Day meal. Today, I'm sharing one of my favorite soup recipes. Don't worry, I promise not to give you a bunch of filler before getting to the actual recipe.

My Sweet Potato Soup is a quick and simple recipe that only contains a few ingredients with the option to add more if you want more flavor and/or nutrients. My soup recipe is actually based off of a soup I had years ago when a new mom shared it with me. She made a batch one day for the family and invited me to have a bowl for lunch and I fell in love! Check out the recipe below and let me know if you try it or share your favorite soup recipe in the comments. I'm always up for trying new recipes!

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Sweet Potato Soup
Prep Time: 1 hour 40 minutes
Cook Time: 20 minutes

Ingredients:
​4-6 sweet potatoes
1 can unsweetened coconut milk (or your milk of choice)
1/2 medium yellow onion
1 can of cannellini beans
3-4 cups of chicken stock or broth
Bacon (bits for garnish, 2-3 tbsp of grease for flavor)
Crushed red pepper flakes
Salt
Pepper
Turmeric
Cardamom
Onion Powder
Garlic Powder

Instructions:
Bake sweet potatoes for 45 minutes at 365 degrees. Wait for them to cool and then peel the skin. Cook bacon. Be sure to save some of the grease. Chop and sauté onions in some olive oil (or you can use some of the bacon grease). Combine sweet potatoes, onions, beans (drained) and milk in blender and blend until smooth and transfer to pot. You can also combine your ingredients in your soup pot and use an immersion blender. Use salt, pepper, turmeric, cardamom, crushed red pepper flakes, onion powder and garlic powder to season soup to your desired taste. Let soup simmer on low for 20-30 minutes. Serve with chopped bacon bits on top.

Notes:
Cooking sweet potatoes- if you prefer to roast your potatoes, cube them and put them on a sheet pan. Coat them with olive oil, salt and pepper. Cover the pan with foil and roast the potatoes for about 35 minutes or until soft.
Substitutions- vegetable stock/broth in place of chicken stock/broth; If you are using whole milk, you can also add sour cream, whipped cream cheese or heavy cream for a creamier consistency
Additional ingredients- roasted carrots for heartiness and nutrients; fresh garlic for more flavor (sauté with onions); garnish can also include croutons, your favorite herbs like thyme or parsley or crumbly cheese (feta or goat).

Enjoy!

For Your Information
This recipe is:

• Family-friendly
• Lactation-friendly

• Recommended for pregnancy and postpartum nutrition
• Recommended for cesarean & other post op healing