Sweet Potato Soup Fall Dinner Recipe
Fall has arrived, and with it, the magic of sweet potatoes—mashed, roasted, or, in this case, souped. If you’re tired of the same old soups, welcome to the comforting embrace of sweet potato soup. It’s creamy, hearty, and just fancy enough to impress your guests without making you break a sweat. Plus, it doesn’t hurt that it screams “autumn” from every spoonful. Serve it as a starter, or make it the star of your meal. Either way, you’ll feel like you’ve nailed the fall dinner game effortlessly.
Sweet Potato Soup Fall Dinner Recipe
This velvety sweet potato soup is a simple yet sophisticated dish, packed with cozy flavors and perfect for fall.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until softened (about 3-4 minutes).
- Add diced sweet potatoes, vegetable broth, ginger, and cinnamon. Stir well.
- Bring to a boil, then simmer for 20-25 minutes until the sweet potatoes are tender.
- Blend the soup using an immersion blender or regular blender until smooth.
- Stir in coconut milk and adjust seasoning with salt and pepper.
- Serve hot with a sprinkle of cinnamon, or top with roasted pumpkin seeds.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 400%
- Vitamin C: 20%
- Iron: 6%
- Magnesium: 10%
- Potassium: 15%
Additional Notes/Tips
- Make it spicy: Add a dash of cayenne pepper for some heat.
- Garnish: Top with a swirl of cream or a handful of toasted nuts for extra texture.
- Storage: Keep leftovers in the fridge for 3-4 days. Reheat and enjoy.
