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Harvest Sweet Potato Soup

I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Even young children can really dig in, since this thick nutritious mixture clings to spoons. We prefer it warm, but it can also be served chilled. —Gayle Becker, Mount Clemens, Michigan
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 3 medium sweet potatoes (about 1 pound), peeled and cubed
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt, optional

Directions

  • In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
  • Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
Nutrition Facts
1 cup: 133 calories, 5g fat (0 saturated fat), 4mg cholesterol, 116mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • misscoffeepot
    Aug 22, 2019

    I enjoyed this, but one small tweak for my tastes...added about 1 Tbl honey and it really brought out the flavor.

  • grammadebby
    Oct 2, 2015

    It was just OK. I won't make again.

  • luvdecorating
    Sep 21, 2014

    Great autumn soup! Used fresh basil and 5 cups of vegetable broth. Can't wait to share it with my neighbor, a great food critic. Its a wonderful lunch or the fantastic beginnings of a special meal for company.

  • Ky-Lara
    Feb 18, 2012

    We really enjoyed this soup. I made a few changes. I used olive oil, doubled the recipe, added collards to the soup and used leeks instead of onions. The flavor was WONDERFUL, rich and delicious. I destemed the collards and pulled out the strings from the leaf veins as I could. I would recommend cutting the leaf veins out as far up the leaves as you can. Pureeing the collards into the soup definitely changed the color but not too ugly, I kept the ration of collards to sweet potato down to minimize the GREENESS. :) We could not taste the collards at all and I added some yummy greens to our diet in a way that did not gross out the kids. It is kid friendly without chunks in it and is yummy as a vegan meal or as a side dish with beef or chicken dishes. Enjoy!

  • bereitbach
    Feb 2, 2012

    This had a great flavor. The potatoes I had seemed smaller than medium-sized, so I used more of them. The soup turned out too thick, but perhaps I used too many potatoes. Next time I will either use fewer potatoes or more broth, but either way, I will definitely be making this again.

  • popstardiva
    May 19, 2011

    I was looking for something different in a soup and I had a ton of yams that I didn't want to go bad. I tried this recipe and it is absolutely fantastic. My kids LOVE it and so do I!

  • inmotion
    Sep 14, 2008

    this is lovesly instead of basil try u sing a little spinach