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Description
A hearty and nutritious sweet potato vegetable soup that’s easy to make and packed with flavor.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, cumin, and paprika. Cook for 1 minute.
- Add sweet potatoes, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a creamier texture, blend half the soup before serving.
- Add a pinch of chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American