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Brown Butter Sweet Potato with Ginger & Leek

Course: Soup
Cuisine: American, Fusion
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 226kcal
Creamy sweet potato soup with layers of cozy fall flavor
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Ingredients

  • 2 cups chopped leeks
  • 6 cloves garlic
  • 2-inch knob of ginger
  • 3 pounds sweet potatoes
  • 4 carrots
  • 2 tablespoons butter
  • 6 cups bone broth or broth or stock of your choice
  • ½ teaspoon cayenne pepper plus more for garnish
  • ¼ teaspoon chili powder plus more for garnish
  • ¼ teaspoon cinnamon
  • sea salt to taste
  • black pepper to taste
  • olive oil

Instructions

  • Chop leeks, mince garlic, slice ginger, and cut sweet potato and carrots into chunks. Set aside.
  • Add butter to a Dutch oven or stock pot over medium heat. Gently stir the butter as it melts. It will sizzle, foam, and turn a deeper color. You should see small bits (the milk solids) at the bottom of the pan that are golden brown. (About three minutes).
  • Add leeks, garlic, and ginger to pot with browned butter and allow to cook down until fragrant and tender (about 5 minutes).
  • Increase heat to medium high and add prepared sweet potato, carrots, bone broth, cayenne pepper, chili powder, cinnamon, sea salt, black pepper to pot. Bring to a low boil.
  • Reduce heat to medium low, cover, and simmer for about 25 minutes or until sweet potato and carrot are tender.
  • Transfer solid ingredients and about two cups of liquid to a blender or food processor and pulse until smooth and uniform. You can, alternatively, use an immersion blender for this step.
  • Return soup to pot and stir well to incorporate remaining liquid. Serve with sprinkles of chili powder and cayenne pepper and a drizzle of olive oil.

Notes

Can you eat sweet potato skins in soup? Absolutely! I don't peel my sweet potatoes before adding them in and everything blends up nice and easy. Sweet potato skin is completely safe to eat and actually has fiber and other nutrients.
Can I freeze sweet potato soup? Another yes. Sweet potato soup freezes beautifully and thaws easily in the fridge or on the stovetop. Portion it out into cubes, freeze, then transfer to freezer safe bags. Keeps up to six months.

Nutrition

Calories: 226kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 725mg | Fiber: 6g | Sugar: 9g | Vitamin A: 29756IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 2mg