By Rochelle
Creamy Sweet Potato Soup
7 steps
Prep:30minCook:1h
This creamy sweet, savory soup will warm your bones, and your soul, on a chilly day.
Updated at: Thu, 17 Aug 2023 04:49:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories246.3 kcal (12%)
Total Fat12.2 g (17%)
Carbs32 g (12%)
Sugars8.5 g (9%)
Protein3.6 g (7%)
Sodium679.1 mg (34%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Prep: Peel potatoes and slice into thin, equal sized pieces. Slice leek, carrots, celery into thin equal sized pieces. Finely chop shallot and mince garlic. Finely chop fresh thyme and rosemary.
Step 2
Warm olive oil on medium heat. Add leek, shallot and garlic, sauté until soft and translucent. Add a pinch of salt, pepper and thyme.
Step 3
Add sweet potatoes, carrot and celery and season with a pinch of salt, pepper and thyme. Cook on medium until all vegetables are tender.
Step 4
Once vegetables are tender, add broth, bay leaf, rosemary, garam marsala, rest of thyme, and a pinch of salt and pepper. Simmer until vegetables are completely soft.
Step 5
Remove bay leaf! Blend with immersion blender until soup is smooth and fully blended. If soup is too thick, add water until you have reached the desired consistency. Blend in heavy whipping cream. Add final dash of salt and pepper to taste if needed.
Step 6
Top with grated parmesan cheese and fresh chopped parsley.
Step 7
ENJOY!!
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