Creamy Sweet Potato Soup

You have probably noticed that I love sweet potatoes! This is one of the easiest soup recipes and I’ve been making it for years. This is a great weeknight soup that doesn’t need to cook all day. Sweet potatoes pureed with low-fat milk make a rich and creamy soup that’s good for you. The cayenne pepper gives it a little kick to keep it from being too sweet. I like to garnish mine with pepitas to give it a little crunch.

Here are your ingredients:

Cook your sweet potatoes.  To save time, I just nuke mine in the microwave.  Punch holes in them with a fork, put them on a plate and cook for 15-20 minutes, turning every five minutes.

Once they’re tender, I slice mine down the middle and scoop out the insides into a large soup pot.  Be careful…they’re hot!

Add the vegetable broth to the sweet potato.

Puree until smooth.

I love my immersion blender.  It’s so easy to make creamy soups.  You can also use a regular blender.

Bring to a simmer over medium-high heat, reduce heat to medium-low.  Stir in the brown sugar…

salt, nutmeg, black pepper, and cayenne pepper.

Cover and simmer for 10 minutes.  Remove from heat and add the milk.

Garnish with pepitas and serve!

Ingredients:

3 large sweet potatoes
42 oz. vegetable or chicken broth
1/4 c. brown sugar
1/2 t. salt
1/4 t. ground nutmeg
black pepper to taste
cayenne pepper to taste (a little goes a long way!)
1/3 c. milk (I used 2%)
Toasted pepitas or pine nuts to garnish

Instructions:

Use a fork to punch holes in the sweet potatoes. Microwave for 15-20 minutes, turning potatoes every five minutes. Remove and let cool slightly.

Peel sweet potatoes and puree with vegetable broth until smooth. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the brown sugar, salt, nutmeg, black pepper, and cayenne pepper. Cover and let simmer for 10 minutes.

Remove from heat and stir in milk.

Garnish with pepitas and serve!

Enjoy!