The sweet potato soup is a tasty autumnal first course that’s very easy to prepare.
Warm and comforting, it is made with simple ingredients, gluten-free, lactose-free, and egg-free, with an easy process, and it’s perfect for warming up with flavor on cold days. Sweet potatoes are rich in essential nutrients and antioxidants, beneficial for the heart, aid digestion, and have a low glycemic index.
Read how to make sweet potato soup with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.2 lbs sweet potatoes (batate)
- 7 oz carrots
- 1 onion
- vegetable broth
- rosemary
- paprika
- extra virgin olive oil
- salt
Preparation of the Sweet Potato Soup
Peel the sweet potatoes and cut them into small cubes.
Also peel the carrots and cut them into cubes as large as the sweet potatoes.
Clean the onion and slice it thinly.In a large pot, heat a base of extra virgin olive oil and add the onion.
Let it wilt over low heat, then add some rosemary, the sweet potatoes, and the carrots, and stir to flavor.Cover everything with vegetable broth and let cook for twenty minutes, stirring occasionally.
Adjust the salt, add some paprika, and blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
Serve immediately, piping hot, your sweet potato soup, garnishing to taste with a drizzle of extra virgin olive oil.
Notes
Discover other sweet potato recipes from Chez Bibia by clicking HERE.
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