Vintage Hotels’ Sweet Potato Soup

As the crisp days of fall arrive, there’s no better way to celebrate the season than with a rich and creamy sweet potato soup. Executive Chef JP Comte of the Prince of Wales showcases the best of autumn’s harvest with a flavourful blend of sweet potatoes, carrots, ginger, and warming spices. It’s the perfect recipe to cozy up with and enjoy the comforting tastes of fall.

Sweet Potato Soup

Serves 4 people

Ingredients:

2 tbsp Avocado Oil 
3 Carrots, sliced
1 Yellow Onion
1 ½ pounds Sweet Potatoes, peeled and diced
2 Garlic Cloves, minced
1 tbsp Fresh Ginger, finely chopped
¼ tsp Red Pepper Flakes
¼ tsp Paprika
4 cups Vegetable Broth, or more for thinner consistency
1 bunch Watercress
1 tbsp Pepper Flakes
1 tbsp Black Pepper

Method:

1. Heat the oil in a large stock pot on medium-high heat. Add the diced onion and carrots and stir frequently for 6 to 8 minutes, or until the carrots have softened slightly.
2. Add the garlic, ginger, red pepper flakes and paprika. Stir for 2 to 3 minutes or until fragrant.
3. Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15 to 20 minutes, or until the sweet potato is fork tender.
4. Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
5. To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.