My 16 month toddler has just started to get used to real food (not that bland baby food anymore.. yay), he keeps me thinking of what new to make for him. Wholesome baby food website has been very helpful for me with lot of recipes and nutritional information.

I try to feed him the same food that we eat except when I think it is too spicy for him to handle. For cases like that I make a little extra of some of the dishes and freeze for later use. This is one of those recipes that freezes extremely well and comes in handy when needed. This soup is full of yummy veggies-sweet potatoes, carrots, parsnips and leeks.

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Sweet Potato Soup Yum
Sweet Potato Soup
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Sweet potatoes – medium, peeled and chopped
  • 1 Carrots – medium, peeled and chopped
  • 1 Leek – medium, chopped and cleaned (see how to here)
  • 1 Parsnip – medium, peeled and chopped
  • 1 Onion – medium, chopped
  • 2 Bay leaf
  • ½ tsp Chili powder (or to taste)
  • ½ tsp Brown sugar (or to taste)
  • 3 cups Vegetable Broth Water (preferably low-sodium)/
  • to taste Salt
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Sweet potatoes – medium, peeled and chopped
  • 1 Carrots – medium, peeled and chopped
  • 1 Leek – medium, chopped and cleaned (see how to here)
  • 1 Parsnip – medium, peeled and chopped
  • 1 Onion – medium, chopped
  • 2 Bay leaf
  • ½ tsp Chili powder (or to taste)
  • ½ tsp Brown sugar (or to taste)
  • 3 cups Vegetable Broth Water (preferably low-sodium)/
  • to taste Salt
Sweet Potato Soup
Instructions
  1. Heat 2 tsp oil in a medium sauce pan; add all the veggies and bay leaf with a pinch of salt. Let the veggies sweat for 10-12 minutes on medium flame.
  2. Add water/ broth, cumin powder, chili powder & brown sugar; bring to a boil and simmer for 10-15 minutes or until the vegetables are tender.
  3. Puree into smooth consistency either in a blender or immersion blender. Pour back into the pan, add half & half, season with salt and pepper; simmer for 3 more minutes. Serve warm.
  4. To freeze: After the soup is completely cool, pour into ice cube trays; cover with plastic wrap and freeze until set. Once frozen, transfer them into freezer safe plastic bags and use within 3 months.
Recipe Notes

This is my very Orange entry to Aparna’s @ My Diverse Kitchen “Food in Colors-Orange”, an event started by Sunshinemom @ Tongue Ticklers.

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0 thoughts on “Sweet Potato Soup”

  1. That’s a great idea, freezing in blocks. Looks great! don’t add too much chilli pd though, stomach irritation for the little one! 🙂

  2. Thanks Madhumati. I’m learning to take better pictures now.

    Happy Cook- I started freezing stuff for my son ‘cos of the convenience, so now I’ve started freezing soups and stocks for my use also.

    Kitchen Flavors – Ice cube trays are very convenient and fozen cubes are excellent for packing for day care. Yup.. I’m from Andhra.

    Hi Asha- Ya.. I make sure that nothing is too hot or spicy for him. But he started to like a little bit spicy.. though I make his food with little heat.

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