This satisfying vegan sweet potato soup courtesy of Chef Susan Ytterberg of Golden Plum Personal Chef Services balances sweet, tart and spicy flavors for a balanced bowl that’s a healthful start to a winter supper or the star of a comforting lunch.
Thanks to the starch and pectin in the sweet potatoes and apples, it’s rich and creamy without using heavy cream. If you’re watching your sugar, just eliminate the maple syrup or add a little drizzle along with the pecan garnish instead of simmering it in the soup.
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Vegan Sweet Potato Soup
Serves 8
1 tablespoon grapeseed oil or butter
4 shallots, roughly chopped
1 red bell pepper, ribs and seeds removed and roughly chopped
1 poblano pepper, ribs, stems and seeds removed and roughly chopped (or substitute 2 jalapeño peppers
1 clove garlic, chopped
1 teaspoon smoked paprika
1/4 cup sherry or white wine
3 large sweet potatoes, peeled and cut into 3” cubes
2 Rome or Gala apples, peeled, seeded, cored and cut into quarters
¼ cup maple syrup
6 cups vegetable stock
water as needed
1 teaspoon coarse salt and freshly ground black pepper to taste
¼ cup toasted pecans, chopped
- Melt butter (or oil) in a soup pot over medium heat and sauté shallots, bell pepper and poblano pepper until soft, about 5 minutes. Add garlic and paprika and sauté for another minute, then add sherry or white wine and simmer until liquid reduces.
- Add sweet potatoes, apples, syrup and stock to the pot and bring to a boil. Lower heat and simmer until sweet potatoes and apples are completely softened through, about 15 minutes. As it simmers the liquid may reduce, add additional stock or water if it becomes too thick.
- Purée using an immersion blender or blender, and add more water if needed to reach the desired consistency.
- Divide evenly in warmed soup bowls and garnish with pecans. Serve immediately.
