This sweet potato soup is silky-smooth and slightly sweet with a touch of fall spices. The addition of celery, onion and carrots make this sweet potato soup recipe flavorful and delicious. Plus, it’s easy to make in one pot with either an immersion blender or standard blender.
In a large stockpot or Dutch oven, melt butter. Then add onions, celery, and carrots and cook over medium-high heat until the onions become translucent (about 5 minutes).
Add the sweet potato, cinnamon, nutmeg, sea salt black pepper, and brown sugar and stir until spices are evenly distributed.
Add water and stir until combined. Cover and bring mixture to a boil.
Once the mixture comes to a boil, reduce heat slightly and continue boiling for 15-20 minutes, or until sweet potatoes are soft.
Once sweet potatoes are soft, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth.
Pour the smooth mixture back into the large stockpot.
Add heavy cream and apple cider vinegar and whisk or stir until smooth.
Taste and adjust salt/pepper as desired.
Serve warm.
Video
Notes
Ingredient Substitutions
Salted butter. Unsalted butter works well too.
Onion. I prefer a sweet onion, but any variety of yellow or white onions work well. (I don't suggest using red for the way it will change the color of the soup).
Carrot. I'd stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor.
Celery. This is a must, no substitutes here.
Sweet potato. I suggest organic sweet potatoes or yams. You can also use purple sweet potatoes to make a purple soup!
Maple Syrup. Again, I don't recommend subbing anything for the pure maple syrup - as the maple flavor is important.
Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste.
Heavy Cream. Half and half can be used in place of heavy cream, but I don't recommend making any other substitutions.
Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don't have any on hand.
StoreStore this sweet potato soup in an airtight container in the refrigerator for 5-7 days. FreezeI recommend freezing this soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers.ReheatRemove the sweet potato soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat until warmed through.