Sweetpotato Soup
Prep time
35 minutes
This Sweetpotato Soup recipe is a comforting favourite that brings together rich flavour, creamy texture and natural sweetness in every spoonful. Made with North Carolina Sweetpotatoes, the soup has a beautiful smoothness and subtle sweetness that pairs perfectly with fresh vegetables and spices. The combination of Sweetpotato and carrot gives the dish a golden colour and gentle earthiness while adding extra nutrition and heartiness. Known for their consistent quality and depth of flavour, North Carolina Sweetpotatoes make this sweetpotato soup recipe simple to prepare yet full of character. Whether enjoyed as a light starter or a warming main course, this Sweetpotato and carrot soup is the perfect example of how wholesome ingredients can create something naturally delicious and satisfying.
Serving
- 400 g sweetpotatoes from North Carolina
- 2 carrots or 1 parsnip
- 2 onions
- 1 sour apple
- 1 l vegetable broth
- salt, pepper, nutmeg
- 1 bay leaf
- 2-3 tbsp (soy) cream
- 1 tbsp oil
- Herb twigs (e.g. thyme) or parsley for decoration
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 227kcals
Fat: 7.44g
Carbohydrates: 6.5g
Protein: 3.65g
Directions
Step 1
Peel the sweetpotatoes, the carrots/parsnips, the onions and the apple.
Step 2
Remove the core of the apple.
Step 3
Cut the ingredients into cubes and sauté with a little oil.
Step 4
Deglaze with vegetable stock, add bay leaf and cook for about 20 minutes until soft.
Step 5
Remove the bay leaf and blend the soup.
Step 6
Season with salt, pepper and nutmeg and pour into soup bowls.
Step 7
Decorate with cream and a sprig of herbs or some parsley.
