Sweet Potato Soup

A Soup to Warm your Soul

As the crisp and cool fall air starts to fill our house, sweaters never seem enough to keep me warm. I am told that it is socially unacceptable for me to break out my winter coat this early, so I turn to soup to keep me warm. My Mom is well known in our family for being adventurous with soup. Sometimes they turn out and sometimes we smile and eat them anyway. This recipe is one of the keepers and trust me, we eat it A LOT at our house. Don’t get me wrong though because I am not complaining, I freaking love this soup. It is sweat and delicious and makes my insides feel fuzzy and warm.

How to Make Sweet Potato Soup

Step 1: Dice an onion. Drizzle olive oil on the bottom of your soup pot and then put 3/4 cup of the diced onion into the pot. Cook until the onions become translucent. Make sure to not have the heat too high because it is easy to burn the onions. While they are cooking, you can move onto step 2 and prep the veggies.

Step 2: Prep the sweet potato and carrots by cubing them. The size does not necessarily matter, just remember that the smaller you cut up the pieces, the sooner they will cook and the faster you will be able to eat the soup. My Mom has a tendency to cut her veggies in big chunks and then gets other things done while they cook. On the other hand, I like to cut my veggies nice and small so I can eat sooner. Once the onions are ready, put the sweet potato and carrots into the soup pot.

Step 3: Add 3 cups of water to the soup pot. You want to make sure to cover the vegetables with water, so you can add more if needed. Turn the heat up so the vegetables can begin to soften.

Step 4: Heat up 1 cup of water and add 2 bullion cubes. I like to do this on the side so that I know that the bullion cubes dissolved properly. Once they have dissolved completely into the hot water, add to the soup pot.

Step 5: Keep cooking until vegetables are soft. I like to take a fork and poke the sweet potato cubes. If the fork can easily go through the cubes, then they are ready.

Step 6: Blend the soup. I like to use an immersion blender so I can easily do it in the soup pot. However, if you do not have an immersion blender, you can use a regular blender. Transfer scoops of the soup to a blender, blend till smooth and then add back to the soup pot. Continue to do that until there are no veggie cubes left.

Step 7: Season to your taste with season salt, cinnamon, and sugar.

Step 8: If you would like a creamier soup, you can add some whole milk to the soup right before eating it. However, it is also delicious with no dairy at all.

Sweet Potato Soup

Alexis Rhoades: Alexis Rhoades

Ingredients

¾ Cups onion (minced)
4 Sweet Potatoes (diced)
2 Carrots (diced)
4 Cups water
2 Bullion cubes
1 teaspoon season salt
2 teaspoons cinnamon
2 teaspoons sugar
¼ Cup whole milk (optional)

Instructions

Dice an onion. Drizzle olive oil on the bottom of your soup pot and then put ¾ cup of the diced onion into the pot. Cook until the onions become translucent. Make sure to not have the heat too high because it is easy to burn the onions. While they are cooking, you can move onto step 2 and prep the veggies.
Prep the sweet potato and carrots by cubing them. The size does not necessarily matter, just remember that the smaller you cut up the pieces, the sooner they will cook and the faster you will be able to eat the soup. My Mom has a tendency to cut her veggies in big chunks and then gets other things done while they cook. On the other hand, I like to cut my veggies nice and small so I can eat sooner. Once the onions are ready, put the sweet potato and carrots into the soup pot.
Add 3 cups of water to the soup pot. You want to make sure to cover the vegetables with water, so you can add more if needed. Turn the heat up so the vegetables can begin to soften.
Heat up 1 cup of water and add 2 bullion cubes. I like to do this on the side so that I know that the bullion cubes dissolved properly. Once they have dissolved completely into the hot water, add to the soup pot.
Keep cooking until vegetables are soft. I like to take a fork and poke the sweet potato cubes. If the fork can easily go through the cubes, then they are ready.
Blend the soup. I like to use an immersion blender so I can easily do it in the soup pot. However, if you do not have an immersion blender, you can use a regular blender. Transfer scoops of the soup to a blender, blend till smooth and then add back to the soup pot. Continue to do that until there are no veggie cubes left.
Season to your taste with season salt, cinnamon, and sugar.
If you would like a creamier soup, you can add some whole milk to the soup right before eating it. However, it is also delicious with no dairy at all.