1

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Sweet Potato Soup?

Answered on August 19, 2014
Created December 03, 2011 at 9:58 PM

Does anyone have a sweet potato soup that they like?

Ce7e28769d92d5de5533e775b1de966e

on December 04, 2011
at 08:43 PM

Wow - I really wrote all over the place! Glad it all makes sense :) Enjoy!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 04, 2011
at 07:40 PM

I love me some pumpkin! I've stocked up on canned pumpkin this Thanksgiving season and enough for the next year or so, assuming a can or two a month.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on December 04, 2011
at 07:00 PM

actually butternut squash has a better flavor/consistency than pumpkin, IMO. Here in Europe where you can't buy canned pumpkin I use it to make pumpkin pie and pumpkin soup.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 06:12 PM

Very Cool ULH!!!

164ed7cd8d84c926bc66f366619bf853

(495)

on December 04, 2011
at 03:19 PM

yep, this is basically what i do too! :)

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 10:16 AM

Yeah, it kinda sucks :( And even if I pick onions out of food, I can still taste them, even after I've eaten. Plus, people put onions in everything - I eat at home mostly these days so I'm managing to stay onion/garlic free :)

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 10:14 AM

+1 Matt - Sweet potato and pork is one of THE nicest food combinations, ever!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on December 04, 2011
at 08:28 AM

Wow, no onion or garlic :( I use that as my base for nearly everything I cook.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:28 AM

Thank You Mashanshell!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:26 AM

That sounds great! Either pureed or chunks. Pumpkin sounds good as well. I have always wanted to cook with pumpkin.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:24 AM

That is awesome! Thank you JuBa!!!

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 12:54 AM

Thanks for the tip peter :) I'm very unfortunate in that I don't tolerate onions or garlic very well so I rely on salt, pepper and herbs for adding flavour to my dishes! And I don't like celery... I love cumin though so will add that in next time, along with some carrots and ground seeds. It's great to get suggestions on how to tweak recipes!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on December 04, 2011
at 12:39 AM

Try softening some onions, celery and carrots in a fry pan with some butter and garlic. Once these are soft (about 10 minutes) add these to the pot. Then do what you said. Also, cumin goes really well with sweet potato, dry roast some seeds in a fry pan, then grind them up and add these as well.

  • 1a98a40ba8ffdc5aa28d1324d01c6c9f

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4 Answers

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5
Ce7e28769d92d5de5533e775b1de966e

on December 04, 2011
at 03:34 AM

I love cooking with sweet potatoes. So many varieties and flavour profiles, you can really have a lot of fun with them. Here are a few ideas, you can puree for thick or puree half if you want texture. Just whatever sounds good. Lemon juice is so nice with sweet potato. Fresh herbs. Miso. You literally could do sweet potato, chicken stock, a few big spoonfuls of white miso, puree, then top with a little scallion. That would be quite nice.

  • Onion, garlic, carrots, 3 sweet potatoes chunked, 1 regular potato chunked, chicken stock to cover about 4c, 1/2 cwhite wine, bay leaf, salt/pepper. butter. Saute all the aromatics in the butter, add the rest of the veg with the liquids and the bay leaf, simmer until tender, puree.

    • 4c of chicken stock, 2lbs sweet potato cut into chunks, 2-3tsp curry powder, some chopped garlic, a little cumin, some chopped onion, 1c coconut milk. Quickly saute the garlic and onion until tender, add the spices for a minute, then the stock and sweet potatoes. When tender puree. Add back into the pot with the coconut milk and season with salt/pepper.

I made a good one this week that was 1/2 a turkey breast that I poached in homemade stock and a bottle of beer - I used 12oz of the Kissmeyer No. 2 Pale Ale - a dark gluten free would work, too. I did a quick brown of the turkey in duck fat before adding the stock and and beer. Brought to a simmer and then it reduce for a bit, then covered until the bird was done. Removed it from the stock and put them both in the fridge overnight. Removed the bones and skin, shredded the breast. Added back into a pot with the stock with the gelatin that resulted overnight. Slowly brought up to temp and while that was happening I pureed some tomatillos in a bit of stock with onion, garlic, cilantro, some salt/pepper a jalapeno, lime juice. Poured that in. When it was all warm and the flavours all became friends I ladled it all in my bowl on top of cubed roasted sweet potato. It was really good - the sweet roasted crispy potatoes were just right with the spicy.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:24 AM

That is awesome! Thank you JuBa!!!

Ce7e28769d92d5de5533e775b1de966e

on December 04, 2011
at 08:43 PM

Wow - I really wrote all over the place! Glad it all makes sense :) Enjoy!

164ed7cd8d84c926bc66f366619bf853

(495)

on December 04, 2011
at 03:19 PM

yep, this is basically what i do too! :)

3
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 04, 2011
at 01:19 AM

Do you want pureed sweet potatoes or chunks of sweet potatoes you can see?

I do a pumpkin soup with roasted red pepper that would probably work with sweet potatoes. 1 quart stock (whatever you've got on hand!), 2 cups mashed sweet potatoes, half a jar of roast red peppers, half an onion sauteed. Blenderize that and add a dollop of sour cream if you like.

Or how about a soupy stew with more whole sweet potatoes? I'll brown half a pound of cubed pork, add in 1 cup tomato sauce (El Pato brand is yummy!), loads of spices, and some cooked cubed sweet potatoes. Add some broth/water to get it up to a soup consistency and cook it down until thickened to your liking. I like mine pretty stew-like. Serve with sour cream or avocado, or plain!

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on December 04, 2011
at 07:00 PM

actually butternut squash has a better flavor/consistency than pumpkin, IMO. Here in Europe where you can't buy canned pumpkin I use it to make pumpkin pie and pumpkin soup.

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 10:14 AM

+1 Matt - Sweet potato and pork is one of THE nicest food combinations, ever!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:26 AM

That sounds great! Either pureed or chunks. Pumpkin sounds good as well. I have always wanted to cook with pumpkin.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 04, 2011
at 07:40 PM

I love me some pumpkin! I've stocked up on canned pumpkin this Thanksgiving season and enough for the next year or so, assuming a can or two a month.

2
9a5e2da94ad63ea3186dfa494e16a8d1

on December 04, 2011
at 06:02 PM

African groundnut stew from the Moosewood cookbook. Made up primarily of sweet potatoes and peanut butter!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 06:12 PM

Very Cool ULH!!!

2
421492f8989c426af583520a3d5fd136

on December 04, 2011
at 12:29 AM

I've only attempted to make sweet potato soup once - It's on my to-do list to make the soup again cos it turned out great!

I cooked all ingredients in my crockpot:

  • 4 large sweet potatoes (chopped into quarters)

  • Half of a large head of cauliflower (equates to approx 10 flowerets)

  • Chicken stock/broth (as much as you
    like - I filled the crockpot almost
    to the top)

Cook in crockpot on low setting for approx 6-8 hours until the potatoes are cooked through.

The only bit that was a little tedious was I then removed all ingredients from the crockpot and blended in my food processor (would be so much easier to have a hand-held blender).

The potatoes make the soup really thick so it's best to add extra water when blending.

I ended up with quite a few portions so I froze some and heated up as and when needed - Seasoned with some salt and pepper, it was really yum.

Interested to see if anybody else has other recipes!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on December 04, 2011
at 12:39 AM

Try softening some onions, celery and carrots in a fry pan with some butter and garlic. Once these are soft (about 10 minutes) add these to the pot. Then do what you said. Also, cumin goes really well with sweet potato, dry roast some seeds in a fry pan, then grind them up and add these as well.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on December 04, 2011
at 08:28 AM

Wow, no onion or garlic :( I use that as my base for nearly everything I cook.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 04, 2011
at 07:28 AM

Thank You Mashanshell!

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 10:16 AM

Yeah, it kinda sucks :( And even if I pick onions out of food, I can still taste them, even after I've eaten. Plus, people put onions in everything - I eat at home mostly these days so I'm managing to stay onion/garlic free :)

421492f8989c426af583520a3d5fd136

(522)

on December 04, 2011
at 12:54 AM

Thanks for the tip peter :) I'm very unfortunate in that I don't tolerate onions or garlic very well so I rely on salt, pepper and herbs for adding flavour to my dishes! And I don't like celery... I love cumin though so will add that in next time, along with some carrots and ground seeds. It's great to get suggestions on how to tweak recipes!

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