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Recipe by Efrat Libfroind

Velvety Sweet Potato Soup

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Velvety Sweet Potato Soup
Dairy Dairy
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

A really flavorful potato/sweet potato soup despite being made with water instead of stock. Sautéed onion, leek, garlic, add the flavor, as does the thyme added at the end. Includes a dairy and parve option. This is one creamy soup you won’t want to miss.

Ingredients

Main ingredients

  • 3 tablespoons butter or margarine

  • 2 tablespoons oil, such as Gefen Canola Oil

  • 2 onions, sliced

  • 1 leek, chopped

  • 4 sweet potatoes, peeled and sliced

  • 1 large potato, peeled and sliced

  • 3 cloves garlic

  • 4 cups boiling water

  • 2 teaspoons salt

  • 1/2 teaspoon fresh or dried thyme

  • 1 cup heavy cream or soy milk

Directions

Prepare the Soup

1.

Melt butter and oil in a large saucepan over very low heat. Add onions and leek, and sauté for approximately seven minutes.

2.

Add sweet potato, potato, and garlic. Cover pan and cook for 10 minutes. Add water and continue simmering until vegetables are tender.

3.

Let cool slightly. Add salt and thyme. Blend, using an immersion blender, until smooth.

4.

Before serving, heat cream slightly and add to the pan. Mix well and serve.

Recipe tags

blended soups dairy or pareve Efrat Libfroind orange soup sweet potato soup sweet potatoes
Velvety Sweet Potato Soup

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