Sweet Potato Soup
Updated Nov. 3, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2ounces (½ stick) unsalted butter
- 1large clove garlic, minced
- 1medium-size onion, diced
- 1medium-size carrot, peeled and diced
- 1rib celery, peeled and diced
- 1sprig fresh thyme, leaves only
- 1¼pounds sweet potatoes, peeled and diced
- 1¼pounds tart apples, peeled and diced
- 12ounces Belgian style white beer
- 1cinnamon stick
- Salt and ground black pepper
- ½teaspoon ground nutmeg
- 1cup heavy cream
- 40mini-marshmallows
Nutritional analysis per serving (8 servings)
288 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 3 grams protein; 581 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
- Step 2
Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
- Step 3
Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
- Step 4
Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they’re lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.
Private Notes
Comments
I came across this recipe when I was searching for a way to use up old sweet potatoes. I had to make several alterations, but it still came out great. I subbed pear for apple, dried thyme for fresh, white wine for beer, and evaporated milk for cream. I also skipped the marshmallows, as my kids do NOT need to know that's even a possibility for soup. Still delicious, and no one was the wiser. :)
Try canned coconut milk. It's healthy and very good.
Instead of the ale I used a hard green Apple cider and it was INCREDIBLE!!
First of all, this is a great basis for an amazing soup. As many have noted, you just want to do it your way and note the many suggested changes or additions by commenters. I added a touch oh honey to the veggies at an early stage. Lighten up on the liquids until you’re puréing and then add more for your preferred consistency. I’ll make this many more times, likely never the same way twice! Thanks for the recipe.
Made with leftover baked sweet potatoes instead of raw, which cut down on cooking time. Used the apples I had on hand which were Fuji, and a tarter apple would have been nice but added a squeeze of fresh lemon to compensate. Excellent flavor—will definitely make again.
This is a very tasty dish. The way you build this dish, makes it easy to approximate the amount of ingredients I wanted the sweet potato to be the primary flavor so I ensured that the apple and onion portions were smaller. OK.I took the advice of commenters and used apple hard cider for beer and evaporated milk for heavy cream….Wow 🙂. My mouth is happy 😋