White sweet potatoes. I am obsessed. I love them. They are the ultimate in sticky-sweet baked yam perfection.
And this white sweet potato soup, aka White Velvet Soup, is just way too easy to make. I have already made it twice, and I am plotting when to make it again. Sweet potato lovers, this is a dreamboat of a soup..
Hello beautiful..
So deliciously simple.
Grab a spoon.
This silky white sweet potato soup is a new comfort food favorite. I like to serve it as a hearty, warming, cozy soup starter alongside something light like a grain and veggie salad. The soup includes sweet baked yams, creamy white beans, a hint of dreamy coconut oil and maple syrup and simple salt and pepper.
White Velvet Soup
vegan, 2 servings
1 large white sweet potato or two small, Japanese sweet potato (white flesh, purple skin)
1 cup canned white beans, drained and rinsed
1 teaspoon virgin coconut oil, melted (or a splash of coconut milk)
1 garlic clove, raw or roasted
¼ teaspoon pink salt
1-2 teaspoon maple syrup, grade B
¼ teaspoon black pepper
Liquid: You can use all non-dairy milk for ultra-creamy or do a mixture of non-dairy milk and broth for a thinner texture.
1 cup+ unsweetened or plain almond or soy milk OR broth/non-dairy milk mixture, add liquid to blender warmed.
Optional: Spice things up! Add in cinnamon, ginger powder, cayenne or turmeric to add some spice.
Directions:
1. Preheat oven to 415 degrees. Wash and scrub potato and poke a few holes in the top of the potato to vent steam.
2. Bake the potato right on the oven rack for at least 50-60 minutes. Longer if needed. You want to potato skin to practically fall off the potato when it is fully baked. The flesh should be sticky sweet, soft and velvet-y.
3. Warm the liquid you will be using, either in a mug in the microwave or on the stovetop. Warm liquid means the soup will be warm enough to simply pour and serve if you'd like. You can also drain and rinse your cooked white beans and warm your coconut oil.
4. Remove potato skin and discard. Add potato flesh (retain a few diced cubes as garnish if desired) and all soup ingredients to a high speed blender. Blend from low to high until silky smooth. You can now add in more liquid if you'd like a thinner soup. I like my soup very thick and creamy, but you can choose your favorite texture.
4. Season to taste and pour into bowls to serve. Garnish optional.
Nutritional info estimate - per serving (2 total)
calories: 341kcal fat: 3g carbs: 71g protein: 14g fiber: 13g
Theresa "Sam" Houghton says
I tried the version of this from your cookbook tonight -- I am not exaggerating when I say it's the best soup I've ever had. I ADORE Japanese sweet potatoes and picked some up at the Asian market over the weekend just to make this. I added some extra white beans and went with the ginger/cinnamon combination you suggested in the book. It was so lovely and creamy, I think I'll have it again for lunch tomorrow with a big salad! <3
ohshclove1 says
I usually buy them from Asian markets. They're labeled as sweet potatoes 🙂
Liz says
Could I just use regular sweet potatoes for this or is the flavor vastly different? I've never seen white sweet potatoes in my markets, but I LOVE how SIMPLE this dish is. 🙂
What should I eat for breakfas says
I am not used to sweet potatoes, we don't eat them much in Poland. But I like that you're so excited about it. It means that it's worth trying.
Abbie E says
Mmm, I've never heard of white sweet potatoes! I will totally have to be on the lookout for those - they look delicious and sweet potatoes are the only kind of potatoes that I like (ahem, love).
Pinning this!
John Hartil says
This is a new one for me and it looks fairly simple so will be giving this a go!!
Rose D. says
I am eating a white sweet potato right now! They are my obsession, so this soup might need to happen this weekend...
Rachel from The Vegan Mishmash says
Ooooh. That looks lovely and simple. I can see why you want to make it so much. I'd never heard of a white sweet potato. Where did you find it?
Kelley Elkins says
This recipe looks amazing!! I do have one question. The maple syrup, can you tell a big difference between the grade A & grade B? I tend to pick up dark amber grade A at the store. Will that work well in this recipe? Thanks!!