Smoked Paprika Sweet Potato Soup

Smoked Paprika Sweet Potato Soup

  • Author: Erin Alderson
  • Yield: 2 servings 1x



  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (roughly 4 cups)
  • 1 pear, peeled and cut into 1/2-inch cubes (roughly 1 cup)
  • 3 1/2 to 4 cups low-sodium vegetable broth
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup heavy cream
  • Blue cheese, garnish
  • coarsely chopped pecans, garnish


  1. Heat a pot over medium-low heat. Add olive oil, then shallots; saute until shallots are fragrant, 3 to 4 minutes. Stir in sweet potatoes, pears, 3 1/2 cups vegetable broth, the smoked paprika, pepper and salt. Bring to a boil, then lower heat and simmer until potatoes are soft, 15 to 18 minutes.
  2. Use an immersion blender (or transfer soup to a standard blender) and puree until smooth. Add more vegetable broth, if you prefer a thinner soup. Stir in heavy cream. Taste and adjust seasoning.
  3. Divide soup into two bowls. Top with crumbled blue cheese, pecans and freshly ground black pepper.