Sweet Potato Soup
Updated Nov. 3, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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.
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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!!
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 😋
Don't like it, it's super watery, difficult to find sides that work with it, and a whole union is a little much. My whole kitchen smells like onions.
No beer, thyme, marshmallows. Make it in instant pot
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