This simple sweet potato soup is smooth and creamy. It’s a filling option for lunch or dinner, even without the meat!
This recipe is a modified version of Slow Cooker Sweet Potato Soup from Paleo Leap. I changed the recipe a little to cook on the stovetop instead of the slow cooker.
We gave this sweet potato soup a try because we were looking for some healthier dinner options. Honestly, I didn’t have high expectations for the flavor because the ingredients are so simple. But, to my surprise, we all really enjoyed it…even our kids! The soup comes out smooth and creamy. Eat it with some warm bread on the side for a little more texture.
Ingredients for Stovetop Sweet Potato Soup:
- Sweet Potatoes
- Yellow Onion
- Celery
- Carrots
- Minced Garlic (out of a jar is fine)
- Chicken Bouillon Cubes
- Vegetable Broth
- Water
- Almond Milk
- Himalayan Pink Salt (or regular salt will do)
- Pepper
How to make Stovetop Sweet Potato Soup:
1) Add the sweet potatoes, onions, celery, carrots, minced garlic, chicken bouillon, vegetable broth, and water to a large pot with a lid. Don’t add the almond milk yet.
2) Season with Himalayan pink salt and ground black pepper to taste.
3) Bring to a boil over high heat. Once boiling, cover the pot and reduce heat to medium. Cook covered for 25-35 minutes until everything is soft.
4) Using a blender or immersion blender, very carefully puree everything until smooth. Use caution so you don’t get burned by the hot soup! I use an immersion blender, so I wear oven mitts and use the pot lid as a shield while I’m blending to keep myself (and the walls) from getting splashed.
5) Stir the almond milk into the soup, then re-cover and cook for an additional 10 minutes.
6) Add additional salt and pepper to taste.
7) Serve the soup warm and enjoy! We like to eat it with naan bread for dipping.
Note: Any leftover soup will thicken up in the fridge. If your leftovers are too thick, stir in a little bit of almond milk before reheating.
Stovetop Sweet Potato Soup
Ingredients
- 3 lbs. sweet potatoes, peeled and roughly chopped
- 1/2 of a yellow onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1/2 Tablespoon minced garlic
- 4 cups vegetable broth
- 1 cup water
- 1 chicken bouillon cube
- 1 cup almond milk
- Himalayan pink salt
- black pepper
Instructions
- Add sweet potatoes, onions, celery, carrots, minced garlic, chicken bouillon, vegetable broth, and water to a large pot with a lid (don’t add almond milk yet).
- Season with pink salt and pepper to taste.
- Bring to a boil over high heat, then cover pot and reduce heat to medium. Cook for 25-35 minutes, until everything is soft.
- Using a blender or immersion blender, very carefully puree everything until smooth. Use caution so you don’t get burned by the hot soup!
- Stir in the almond milk, then cover and cook soup for an additional 10 minutes.
- Add additional salt and pepper to taste.
- Serve soup warm and enjoy!
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