Creamy Sweet Potato Soup with Kohlrabi

You know the seasons have changed when you feel like having soup for lunch and dinner πŸ™‚

I’m a huge fan of soups and I’m thrilled it’s finally cold enough to make some. My favorite is creamy sweet potato soup. It’s simple to make, full of nutrients, filling and tasty.

You can pair sweet potatoes with most white and orange vegetables, such as carrots, pumpkin, potatoes, butternut squash, etc.

This recipe has an unpopular vegetable in it – kohlrabi. Kohlrabi, similar to a turnip is actually from the same family as cabbage, broccoli and cauliflower. It’s rich in calcium, potassium, magnesium, vitamin C, A, K and more. I love eating raw kohlrabi, but it’s also great cooked, especially in this sweet potato soup. You won’t feel it’s taking over the flavor of the sweet potato.

To make this soup, it’s best to start by frying a chopped onion, and in the meantime start peeling the rest of the veggies. I usually add a cup of water to the onions and start tossing in the chopped veggies. Let the vegetables cook in the small amount of water for a few minutes to release all the flavors. Then add more water till all of the vegetables are completely covered. Add vegetable/chicken broth. Bring to a boil, add the spices and let simmer for 40-50 minutes.

Check to see that the carrots are soft and then blend the soup using a hand blender till it’s nice and smooth.Β To make this soup super creamy, add coconut cream and stir well.

A small note regarding the broth: for a vegan version, add vegetable broth or no broth, otherwise use chicken broth which gives the soup some thickness, great flavor and extra protein. Either way, it will turn out delicious πŸ™‚

Creamy Sweet Potato Soup With Kohlrabi

November 27, 2018
: 4-6
: 10 min
: 50 min
: 1 hr
: Easy


  • 1 big sweet potato
  • 1 kohlrabi
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 1 tbs grated ginger
  • 1 cup chicken or vegetable broth
  • Water to fill pot
  • 1/2 tsp salt (add more if needed)
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 4 tbs coconut cream
  • Step 1 Peel vegetables and cut into cubes
  • Step 2 Fry onion in big pot
  • Step 3 Add vegetables with 1 cup of water and cook for 5 minutes
  • Step 4 Add garlic, ginger and broth
  • Step 5 Add water till veggies are covered
  • Step 6 Bring to boil and add spices
  • Step 7 Simmer for 40-50 minutes
  • Step 8 Remove from stove and add coconut cream
  • Step 9 Stir and serve hot

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