This creamy sweet potato and sunchoke soup is absolutely delicious and the perfect way to welcome in the fall season. This sponsored recipe post is part of our week-long Flavors of Fall event and I’m excited to share this comforting fall recipe with everyone.
Scroll down to see what the other bloggers are cooking up today and to enter our fabulous Fall Flavors giveaway.
My sweet potato and sunchoke soup recipe was actually inspired by a pumpkin soup I tried at a hotel in downtown Baton Rouge earlier this year. I haven’t been able to get that soup out of my mind so I decided to recreate it myself using sweet potatoes and sunflower chokes.
I am so, so happy with how it came out. It’s nearly the perfect knock-off and I don’t have to dream about that soup anymore. I can make my own creamy feel-good Autumn soup.
It’s smooth, flavorful and has the tiniest hint of heat from red pepper. It’s SCRUMPTIOUS.
Ingredients for sunchoke and sweet potato soup
- olive oil
- fresh ginger
- sweet potatoes
- vegetable broth
- ground red pepper
What are sunchokes?
Sunchokes, short for sunflower chokes are a root vegetable relative of the sunflower. They’re definitely odd looking with their tubelike shape and knobby bumps!
They can be eaten raw (they’d be wonderful thinly sliced or grated on a salad) and since they’re very similar in texture to potatoes, they can be prepared like any other root vegetable: roasted, mashed, fried, grilled, boiled, etc.
Start with my sunchoke recipe and go from there!
Tip: Sunchokes are very dirty so take care to brush and rinse them well before using. The thin skin is edible, but I prefer to peel most of it off.
My sweet potatoes and sunflower chokes were provided by Melissa’s Produce for the Fall Flavors event.
How to make sweet potato and sunchoke soup
Step 1: Heat olive oil in frying pan over medium-high heat. Add onion, ginger, garlic and jalapeno. Saute for several minutes, stirring constantly so they don’t burn. Remove from heat and set aside.
Step 2: In a large stockpot, add vegetable broth, sweet potatoes, sunchokes, salt, pepper, cumin and red pepper. Bring to a boil; cover, let boil for 20-30 minutes or until sweet potatoes and sunchokes are fork-tender. Sprinkle in cilantro.
Step 3: Puree in batches in a blender or use a stick immersion blender. Return batches to pot and stir well. It’s dinnertime!
Serve the soup topped with pepitas and extra cilantro, if desired.
Creamy Sweet Potato and Sunchoke Soup
- 2 tablespoons olive oil
- 3/4 cup onion diced
- 2 tablespoons fresh ginger grated, minced
- 1 jalapeno seeded and diced
- 3 cloves garlic minced
- 1- 1 1/2 lb sweet potatoes (2 large sweet potatoes)
- 1 lb sunflower chokes
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups vegetable broth
- 1/2 teaspoon cumin did we add this? or 1/4 tsp nutmeg
- 1/2 teaspoon ground red pepper
- 2 tablespoons cilantro chopped
- Heat olive oil over medium high heat in saucepan. Add onion, ginger, jalapeno and garlic. Saute for several minutes, stirring constantly so they don't burn. Remove from heat; set aside.
- In large stockpot, add vegetable broth, sweet potatoes, sunchokes, salt, pepper, cumin and red pepper, if using. Bring to a boil; cover, let boil for 20-30 minutes or until potatoes are fork tender. Add cilantro.
- Puree in batches in a blender or use a stick immersion blender. Return to pot and serve topped with pepitas and extra cilantro, if desired.