Purple Sweet Potato Soup recipe is rich and creamy, and it’s drizzled with spicy chili oil. This soup is every bit as delicious as it is pretty! The photos of this Purple Sweet Potato Soup are true to color. It’s this purple, this bright, and this beautiful.
What are Stokes Purple Sweet Potatoes?
These potatoes have both purple skin and flesh.
They have a very high level of antioxidants, vitamin C and fiber, making them especially healthy.
The purple of these purple potatoes only becomes deeper and more intense when they’re cooked. The color varies slightly depending on the type of preparation.
When we made Chile-Lemon Purple Sweet Potato Fries (below), for example, after roasting with the chile powder, they were a reddish purple. A little different from the Purple Sweet Potato Soup, but equally as beautiful.
When are purple sweet potatoes in season?
Grown in the U.S., they’re in season approximately September through June.
Let’s be honest, other than blueberries, most of us aren’t used to eating purple foods, and I gotta tell ya, eating a big bowl of purple might seem a bit odd — but it’s A LOT delectable!
What’s in this Purple Sweet Potato Soup Recipe?
There are a few ingredients in this quick, easy recipe, and together they create a heavenly flavorful, rich and creamy soup.
- olive oil
- purple sweet potatoes
- vegetable stock
- salt, pepper
And in the Spicy Chili Oil Garnish . . .
- chili paste
- extra virgin olive oil
The touch of chili oil puts it over the top in the deliciousness department, and make it even prettier.
Freida’s Produce sent me Stokes Purple Sweet Potatoes for recipe testing and I really love them.
I hope you love this Purple Sweet Potato Soup as much as my family and I do!
It would be delicious with Roasted Garlic Bread on the side. 🙂
Purple Sweet Potato Soup recipe is rich and creamy, and it's drizzled with spicy chili oil. This soup is every bit as delicious as it is pretty!
Coat the bottom of a large soup pot with olive oil and place it over medium heat.
Add the onions and garlic and cook, stirring from time to time, until they're soft, about7 minutes.
Add the potatoes and cook for a couple of minutes.
Pour in the stock and bring to a boil. Then reduce the heat to low, cover and simmer until the potatoes are very tender, about 15 minutes.
Turn the heat off and use an immersion or standing blender to purée the soup until it's as smooth as possible. (It should be relatively thick and creamy when it's done.)
Season to taste with salt and freshly ground black pepper. (Here's How to Season to Taste)
In a small bowl, combine the chili paste with the extra virgin olive oil and drizzle a bit over each serving.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.