Cold Sweet Potato Soup Recipe

Although this soup is tasty when served hot, it is also a very enjoyable and refreshing soup served cold. Garnish with crumbled pieces of feta or blue cheese.
Share this!
  • 4 pounds 4 large sweet potatoes, unpeeled and quartered
  • large onion, chopped
  • 3 cups carrots, peeled and chopped
  • 1 cup celery stalks, chopped
  • 5 cups chicken broth
  • 1 tablespoon canola oil
  • 1/2 teaspoon thyme leaves
  • 1 pinch freshly ground nutmeg, a few grinds
  • 1/2 teaspoon ground cumin
  • 12 tablespoons feta or blue cheese crumbles as garnish
  • salt and pepper to taste
Container:5 quart pan
45 mins
45 mins
1.5 hrs
  • Fill a 5 quart or similar-sized pot with enough water to cover the chunks of potatoes and add 1 teaspoon of salt to the water.  Bring to a low boil and place unpeeled potatoes into pot of boiling water.
  • Cook until tender. Drain potatoes and water from pot using a colander. When potato chunks have cooled, remove potato skins by hand.
  • Using the same 5 quart pot, add oil, carrots, onions, and celery. Set burner on medium heat. Sauté ingredients until soft. Add broth and sweet potatoes. Bring to a full boil and then reduce heat and simmer for 40 minutes.
  • Add seasonings to taste while simmering. Add extra water or chicken broth, if the consistency is too thick. With an immersion blender or food processor, purée until almost smooth.
  • Allow soup to cool in refrigerator and serve cold or room temperature.
  • Garnish with feta cheese before serving.
Similar Recipes
Sweet Potato and Apple Soup
white onion
cayenne pepper
Salt and white pepper to taste
chipolte peppers
Carrot and Sweet Potato Soup
red pepper flakes
croutons and minced chives
chicken broth
slim milk
Sweet Potato Soup
large onion
thyme leaves
ground cumin
4 large sweet potatoes
chicken broth

Cold Sweet Potato Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2022 Tecstra Systems, All Rights Reserved,