Sweet Potato Soup

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There are lots of recipes out there for sweet potato soup - this one is from the New York Times. I say, it is one of the best soups I have ever had. If you're looking for that quality that the soups from Souleio had (which I can now, I think, identify as having some sort of alcohol in it) - this is it. I used the Shocktop that Allison left in the fridge here.

I will list the recipe as they have on the site: truly though, I don't think it needs the cream. I didn't put it in, and it was plenty creamy and full of body for my taste.

  • 2 ounces (1/2 stick) unsalted butter
  • 1 large clove garlic, minced
  • 1 medium-size onion, diced
  • 1 medium-size carrot, peeled and diced
  • 1 rib celery, peeled and diced
  • 1 sprig fresh thyme, leaves only
  • 1 ¼ pounds sweet potatoes, peeled and diced (not all that big actually)
  • 1 ¼ pounds tart apples, peeled and diced
  • 12 ounces Belgian style white beer
  • 1 cinnamon stick (in lieu I added a small dash of ground cinnamon)
  • Salt and ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup heavy cream
  • 40 mini-marshmallows 


Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.

Add 5 cups water (4 cups chicken stock, one cup water!!) and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.

Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they’re lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.


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