Description
This Masterclass Creamy Golden Winter Vegetable Soup is a rich, velvety soup made with sweet potatoes, Yukon Gold potatoes, carrots, celery, and aromatic herbs. Blended until silky smooth, it’s the perfect comforting meal for chilly days and pairs beautifully with warm crusty bread.
Ingredients
Scale
- 2 tbsp extra virgin olive oil or unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and cubed
- 2 medium Yukon Gold potatoes, cubed
- 1 tsp dried thyme or rosemary
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 liter vegetable or chicken stock
- Fresh parsley for garnish
- Warm crusty bread for serving
Instructions
- Heat the olive oil or butter in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery.
- Sauté for 8 to 10 minutes until softened and lightly caramelized.
- Stir in the garlic, thyme or rosemary, smoked paprika, salt, and pepper.
- Cook for 60 to 90 seconds until fragrant.
- Add the sweet potato and Yukon Gold potatoes.
- Pour in the vegetable or chicken stock.
- Bring to a gentle boil, then reduce to a low simmer.
- Cover and cook for 20 to 25 minutes until the vegetables are fork tender.
- Remove from the heat.
- Blend the soup with an immersion blender until completely smooth.
- Taste and adjust the seasoning if needed.
- Ladle into bowls.
- Garnish with fresh parsley and serve with warm crusty bread.
Notes
For an extra creamy finish, stir in a splash of heavy cream after blending. This soup also freezes well, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg