Spiced Sweet Potato and Garlic Soup

Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.

Total Time:
1 hr
40 min
20 min

4 to 6 servings

  • 4 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 1 cup chopped peeled potato
  • 2 medium cloves garlic, 1 minced and 1 thinly sliced
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 3 cups diced peeled sweet potato
  • 1 tablespoon unsalted butter
  • Thinly sliced fresh parsley, for garnish
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.

  • Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).

  • Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.

  • Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.

  • Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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