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Creamy Japanese Sweet Potato Soup (dairy-free, gluten-free)

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Japanesesweetpotatosoup
Lately my sweet husband has been doing some of our grocery shopping for me. I give him a list, and he returns with the food. Twice now I have asked him for sweet potatoes, and he has come home with Japanese sweet potatoes by accident. Have you tried them? They look very much the same, but the inside is white, and browns almost instantly if you peel them. When you bake Japanese sweet potatoes the inside becomes a pretty soft yellow. I find them a little sweeter and creamier tasting, perfect for soup.

We’ve had more snow this week, and I couldn’t think of a better way to warm up than with a bowl of soup. Ashley is an especially big fan of soup, like her mama 🙂 She almost always asks for seconds.

Creamy Japanese Sweet Potato Soup

dairy-free, gluten-free

Saute in soup pot (I use my medium sized Le Creuset *):
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
Add:
1.5 baked Japanese sweet potatoes, skins removed
2 cups broth

1 cup cashew milk (see my How to Make Cashew Milk Video)

1/4 to 1/2 tsp Herbamare, to your taste
Puree with Stick Blender or use your blender for extra smooth soup. (I used my Blendtec) Make sure if you use your blender that the soup isn’t hot or the lid will fly off and soup will be everywhere.
* If you frequent stores like Marshall’s you can find Le Creuset for half price or better. That’s how I got all three of my orange colored Le Crueset about three years ago. I’ve since seen others there in green, blue and yellow.
I think these Japanese sweet potatoes make a great winter soup.
♥, Kelly
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  3. Kelly, I have never heard of Japanese sweet potatoes! I will have to look for them. The soup looks luscious. I was wondering — do you think regular sweet potatoes would work too? That way I can make the soup right away without hunting for the Japanese kind.
    Karen

  5. First off, BEAUTIFUL photo. Second, love the use of sweet potatoes. Mom has shown me how she is making Okinawan Sweet Potato Mochi. Will shoot that recipe off on my blog hopefully before I return to the “refrigerator.” Hubby says you all have had some pretty cold weeks.

    xo Lexie

  6. Hi Kelly,
    This looks awesome. Sweet potatoes are our favorite! Okay, I need a little help. Sweet potatoes really come in a few different sizes. About how many pounds would you approximate is needed for your yummy recipe?

    Thanks!
    Barbara

  8. I need to try some of those, they sound yummy. We make butternut squash soup all the time here.
    BTW you can blend hot soup in the blender/Blendtec/VitaMix whatever. Fill only half full and cover the top with a dishtowel while holding it firmly in place. There won’t be enough liquid to cause a problem and holding the dishtowel with pressure on the lid keeps it from dislodging by accident.

  10. Kelly, I’ve never seen Japanese sweet potatoes, but this soup looks luscious. I’m with you and Ashley on soup. I could literally eat it at every meal. Thanks for this recipe! I’ll be on the lookout for those sweet potatoes. 🙂

    Now off to search on your blog for the dehydrator you have. 23-year old son is going healthy … wants to soak nuts and dehydrate them!

    xo,
    Shirley

  11. Thanks guys!

    Barbara, I don’t know. But if the soup is too thin, you could just add the other half of the potato and puree again 🙂