Sweet Potato and Salsa Soup
A delightful and hearty soup combining the sweetness of sweet potatoes with the zesty punch of salsa, perfect for a weeknight dinner or serving to guests.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 2 medium onions, chopped
- 1 large clove garlic, minced
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 6 cups vegetable broth
- 2 cups salsa Choose a well-balanced salsa
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon ground black pepper Adjust to taste
- 2 tablespoons lime juice Freshly squeezed for best flavor
Instructions
Preparation
- Heat olive oil in a large saucepan over medium-low heat.
- Add chopped onions and minced garlic; cook for 10 to 15 minutes until soft and translucent.
- Stir in sweet potato cubes, coating them with oil and mixture.
- Pour in vegetable broth, bring to a gentle simmer, and cook for 15 to 20 minutes, or until sweet potatoes are tender.
- Remove from heat and add salsa, salt, and black pepper; stir to combine.
- For a creamy texture, blend the soup, then return to saucepan over medium-low heat.
- Stir in lime juice and adjust seasonings before serving.
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Notes
Garnish with sour cream or Greek yogurt, fresh herbs, and serve with crusty bread or salad. Soup can be made ahead of time and tastes even better the next day.