Homestyle Sweet Potato Soup Recipe

By Dr. Ben Kim on February 25, 2008

Healthy Soups

Earlier this month, I shared a Sweet Potato and Pecan Salad with Lime Recipe on this blog that generated several enthusiastic reviews. One appreciative reader even left a phone message of thanks for that recipe! Among the reviews were several requests for more recipes that call for sweet potatoes.

I hope that this recipe for homestyle sweet potato soup is appreciated as much as the last sweet potato recipe was. It's one of the first healthy recipes that I shared on this site, and it remains one of our family's favorite healthy soups.

In case you missed the previous sweet potato recipe, here is an excerpt that outlines the health-promoting properties of sweet potatoes:

Sweet potatoes are rich in a number of micronutrients, the most prominent of which are vitamin C and beta-carotene; both are powerful antioxidants that can significantly decrease your risk of experiencing cardiovascular disease, including diabetes, and various types of cancer, including colon cancer.

If your digestive tract is relatively healthy, and you regularly eat healthy fats, your body can convert some of the beta-carotene found in sweet potatoes into vitamin A. And vitamin A can promote optimal immune system strength, a healthy digestive tract lining, optimal vision, and healthy skin.

Sweet potatoes are also abundant in manganese, copper, dietary fiber, vitamin B6, potassium, and iron.

Homestyle Sweet Potato Soup Recipe

Serves 2-4

Ingredients:

1 large sweet potato, peeled and chopped into bite size pieces
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 onion, peeled and chopped
3 tablespoons of extra virgin olive oil
Vegetable broth
Sea salt and pepper, to taste

Directions:

Cook all vegetables with olive oil over medium heat in a large pan until onions are translucent or vegetables are ever so slightly browned.

Transfer cooked vegetables into a large pot and add enough vegetable broth to cover.

Bring to a boil, turn down heat, then allow to simmer for five minutes or until all vegetables are tender.

Use a blender to blend all ingredients into a creamy soup. Return to pot.

Add sea salt and pepper, to taste.

We like to have this hearty and nourishing soup with a bowl of quinoa and a creamy avocado on the side. Enjoy!

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