Too Easy Sweet Potato Soup Recipe
This Too Easy Sweet Potato Soup recipe lives up to its name, and it's perfect for sweater weather. It's easy-peasy — no chopping, cutting, peeling, preheating, mixing, or scooping. You just need a microwave and blender. I used to make this recipe every day in college, not only because it took two minutes to whip up, but because it’s so incredibly cheap.
And of course, when you’re in college, stress is at an all-time high with finals, party drama, and essays. Thankfully, the turmeric and ginger in this recipe kept my skin at an all-time glow. I remember every time I ate it, I looked in the mirror so surprised at the glowy, anti-inflammatory effects. Win!
Eventually, I started making this recipe for my family, too. And they absolutely love it, especially during this time of year. It turns into the perfect temperature for confusing weather: It's soft and warm, while the ginger, turmeric, cinnamon, and maple syrup add hints of autumn spice and sweetness. It’s an amazing recipe to both fill you up and get you in the winter spirit.
Especially this winter, when we're all hunkering down. Eat up!
- 1 sweet potato
- 1 cup unsweetened almond milk
- 2 Tablespoons maple syrup
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
InstructionsGently wash the sweet potato with warm water and, using a fork, puncture 4-5 holes around the potato. Place on a microwave safe plate and microwave on 100% power for 4-5 minutes, or until soft.
Using a knife, carefully slice the potato open and scoop out the insides. Discard the skin. Place the sweet potato filling in a blender along with the remaining ingredients. Blend on high speed for a minute, or until the mixture is smooth.
Pour the soup into two bowls and serve.
Notes and Variations
- Although this recipe usually is intended to be served warm or hot, it can also be served cold. To make cold, add ice cubes to the blender when mixing. To serve hot, heat the soup back up in the microwave for one minute.
- This recipe works with any plant-based milk, or regular milk if you prefer.
- You can swap out honey for maple syrup.
- Feel free to top it off with pumpkin seeds for a surprising crunch and extra saltiness!
- For a protein kick, add a scoop of your favorite unflavored or vanilla protein powder.