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Home » Recipes » Creamy Sweet Potato and Sunchoke Soup (Vegan)

Creamy Sweet Potato and Sunchoke Soup (Vegan)

By: Liz  /  Published: September 7, 2020  /  Updated: February 24, 2021  /   Leave a comment

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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.

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.

sunchoke soup in white soup bowl

Ingredients for sunchoke and sweet potato soup

  • olive oil
  • onion
  • fresh ginger
  • garlic
  • jalapeno
  • sweet potatoes
  • sunchokes
  • salt
  • pepper
  • vegetable broth
  • cumin
  • nutmeg
  • ground red pepper
  • cilantro
  • pepitas

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! 

sweet potatoes and sunflower chokes

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.

peeled sweet potatoes and sunchokes

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.

cooking onion , ginger and jalapeno in frying pan

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.

sweet potato and sunchokes in soup broth on stove

Step 3: Puree in batches in a blender or use a stick immersion blender. Return batches to pot and stir well. It’s dinnertime!

sweet potato and sunchoke soup in bowl with cilantro

Serve the soup topped with pepitas and extra cilantro, if desired.

spoonful of sweet potato and sunchoke soup

Other soup recipes you need to try:

  • Chicken Posole
  • Turnip Green Soup (Swamp Soup)
  • Roasted Red Pepper and Potato Soup
  • Cheesy Potato Soup with Bacon (Slow Cooker Recipe)
  • Slow Cooker Spaghetti Noodle Soup with Meatballs
sunchoke soup in white soup bowl

Creamy Sweet Potato and Sunchoke Soup

Liz - Eat Move Make
This sweet potato and sunchoke soup is creamy and smooth and full of flavor. It's a comforting feel-good soup perfect for fall and winter.
5 from 3 votes
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 8
Calories 211 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • ¾ cup onion diced
  • 2 tablespoons fresh ginger grated, minced
  • 1 jalapeno seeded and diced
  • 3 cloves garlic minced
  • 1- 1 ½ lb sweet potatoes (2 large sweet potatoes)
  • 1 lb sunflower chokes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups vegetable broth
  • ½ teaspoon cumin did we add this? or 1/4 tsp nutmeg
  • ½ teaspoon ground red pepper
  • 2 tablespoons cilantro chopped

Instructions
 

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 211kcalCarbohydrates: 42gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 842mgPotassium: 755mgFiber: 6gSugar: 13gVitamin A: 20449IUVitamin C: 9mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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