Purple Sweet Potato Soup

Creamy and colorful, this nutrient-dense soup is made from purple sweet potatoes and just a few other ingredients to complement their slightly sweet flavor!

Course Side Dish, Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 218kcal

Author Lizzie Streit, MS, RDN

Equipment

Hand blender (or upright blender - see notes)

Ingredients

2 tablespoons extra virgin olive oil
1.5 cups diced sweet onion about ½ large onion
2 cloves garlic minced
½ teaspoon salt
1.5 pounds purple sweet potatoes I recommend Frieda's Purple Stokes, scrubbed clean and chopped, about 6 cups/3 medium potatoes
4 cups vegetable broth
½ cup chopped pistachios dry roasted and salted; for garnish, optional
½ cup crumbled feta cheese for garnish, optional; omit to make it vegan

US Customary - Metric

Instructions

Warm the olive oil in a large soup pot over medium heat. Add the onion and cook for 5 to 7 minutes until softened.
Stir in the minced garlic and salt and cook for another minute or so until fragrant.
Add the chopped sweet potatoes and vegetable broth. Increase heat to bring to a boil. Cover the pot, reduce heat to maintain a simmer, and cook for 10 to 15 minutes until the potatoes are tender.
Remove from heat. Carefully use a hand blender to blend the soup right in the pot until smooth. See notes if you only have an upright blender.
Ladle into bowls, garnish with pistachios and feta (optional), and enjoy warm!
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Notes

Sweet potato prep: You don't need to peel the sweet potatoes but can if you want. I like to keep the skin for added fiber.
Upright blender instructions: Carefully transfer the soup in batches to a blender. Do not fill it all the way to the top. To allow steam to escape, leave the lid slightly cracked or remove the plastic circle from the center of the lid and cover with a dish towel. Blend on low until smooth, pour the soup into a large bowl, and repeat with the rest of the soup until it's all been blended.
Storage and reheating: Keep leftovers in an airtight container in the refrigerator for 5 to 7 days. Reheat in a saucepan over medium heat, stirring occasionally, until warm. You can also reheat it in a microwave-safe bowl in the microwave in 45-second intervals on high, stirring between them, until warm. The soup will thicken during storage, so you can add some broth or water to it during reheating if you want to thin it.
Freezing and reheating: To freeze, let the soup cool completely then transfer to freezer-safe containers, leaving an inch or two of headspace to allow expansion during freezing. Seal tightly, label, and store in the freezer for up to 6 months. Let the soup thaw in the fridge overnight before reheating. Or, to reheat from frozen, transfer soup to a saucepan with a lid over medium heat and stir frequently to prevent scorching.

Nutrition