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Creamy Sweet Potato Soup with Hazelnuts

Creamy Sweet Potato Soup with Hazelnuts

Creamy Sweet Potato Soup with Hazelnuts – a delicious, creamy, hearty soup that is perfect as a side for Thanksgiving or any dinner party. 

 

Sweet potatoes are one of my favorite things to make – they are rich, buttery, and full of nutrients.

They are slightly sweet and take on a lovely smoky flavor when paired with cumin and paprika – and make a delicious, savory, and slightly sweet and spicy soup that is a lovely alternative to super-sweet sugary marshmallow sweet potato casseroles.

This creamy soup is incredibly easy to make – in just one pot!

 

Other Delicious Side Dishes You’ll love:

If you love this recipe, check out some of my other favorite side dishes – great for Thanksgiving, Christmas, or anytime you want to celebrate!

Click the links below to head to the full recipes for some of my favorite side dishes:

Crispy Herbed Potatoes

 

10 Minute Instant Pot Mashed Potatoes

 

Roasted Green Bean Salad

 

Pan Fried Brussels Sprouts with Ghee

Creamy Sweet Potato Bisque with Hazelnuts Recipe

Creamy Sweet Potato Bisque with Hazelnuts
 
Prep time
Cook time
Total time
 
Creamy Sweet Potato Soup with Hazelnuts - a delicious, creamy, hearty soup that is perfect as a side for Thanksgiving or any dinner party.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • 2 teaspoons olive oil
  • 1 onion, diced
  • ¼ cup diced garlic
  • 2 pounds sweet potatoes, peeled and diced into 2" chunks
  • 5 cups chicken stock
  • ½ cup heavy cream
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 ounce fresh Parmesan cheese, shaved (about ¼ cup)
  • 2 tablespoons flat-leaf parsley leaves (optional)
  • ½ cup hazelnuts, chopped and roasted
  • dash of smoked paprika, to garnish
Instructions
  1. Add oil to pan, heat on medium high.
  2. Swirl to coat pot.
  3. Add onion and garlic, sautee, stirring occasionally to prevent burning, until soft and lightly browned, about 6 minutes.
  4. As onions cook, peel skin from sweet potatoes, and dice into 2" chunks.
  5. Add stock to pan with onions and bring to a boil.
  6. Boil potatoes until soft.
  7. Do not drain.
  8. Stir in cumin and red pepper, turn off heat.
  9. Slowly add in cream and cheese, mixing well.
  10. Return heat to medium high.
  11. Using an immersion blender, blend soup until thick and creamy.
  12. Stir in salt.
  13. Divide soup evenly among 6 bowls; sprinkle roasted hazelnuts evenly over top.
  14. Garnish with parsley or fresh diced sage if desired.

 

 

 

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