This sweet potato soup can be served in smaller portions as a dinner appetizer or used as a meal in itself (think soup and sandwich) on a cool autumn or cold winter day. The sweet potato chips are the added bonus. Be sure to make enough – extra chips are a must!
Cooking hint: Cut the sweet potatoes into very small cubes to speed up cooking time.
Sweet Potato Soup with Sweet Potato Chips
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large yellow onions chopped
- 4 cloves garlic minced
- 3 medium sweet potatoes peeled and cubed
- 4 medium carrots peeled and sliced
- 7 cups vegetable broth
- Kosher salt and black pepper to taste
- ¼ cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 sweet potato peeled
- Cinnamon and sugar for sprinkling
- Extra virgin olive oil
Instructions
Soup
- Heat evoo in a large pot over medium heat. Add onions and garlic and cook until onions are soft, about 8-10 minutes.
- Add sweet potatoes, carrots, broth, salt and pepper, and bring to a boil. Lower heat and simmer about 20 minutes, or until potatoes are soft.
- Using an immersion blender, puree soup, or transfer in batches to a blender.
- Add maple syrup and pumpkin pie spice if desired and stir to combine. Serve warm with Sweet Potato Chips.
Chips
- Preheat oven to 350°F. Line a baking sheet with a parchment paper.
- Using a vegetable peeler, create thin strips of sweet potato. Continue peeling until the entire sweet potato is used.
- Lay strips on the baking sheet. Brush with evoo and sprinkle with cinnamon and sugar. Bake about 8 minutes until chips are crunchy, watching carefully so chips don’t burn.
We feel the closest thing is Hawaij for Coffee, read about it here https://jamiegeller.com/guides/how-to-use-hawaij-for-coffee/ you can find it in most spice markets here.
Hi, wondering what the Israeli equivalent is of pumpkin pie spice.
Twoja jacht po_rednik mie_ powinien wielkie do_wiadczenie
z rynkiem i jak bardzo do value Twoja luksusowy jacht
This looks incredibly delicious. I make a similar version with kabocha squash. I love the addition of sweet potato chips for garnish!