Sweet potato and hazelnut soup earns its spot in a regular rotation without demanding much. Five or six sweet potatoes, a handful of hazelnuts, green chilies, and cilantro cooked down and blended. Keep it simple. The hazelnuts get toasted briefly, which changes their flavor from bland to slightly smoky and nutty in a way that plain sweet potato soup doesn’t have. Green chili keeps the sweetness from being cloying. It’s a short ingredient list and a faster process than most blended soups.
How to Make Sweet Potato and Hazelnut Soup
Toast the hazelnuts properly
One minute in a dry pan over medium heat, stirring constantly. You want them fragrant and slightly colored, not darkened. Simple enough. Burnt hazelnuts make the soup bitter and there’s no fixing that once they’re blended in.
Sauté before you add water
The sweet potato mash, hazelnuts, and spices get stirred together in the pan as a dry curry for a couple of minutes before any water goes in. This step concentrates the flavors and gives the soup more depth than if you just boil everything straight away. 
Sweet Potato and Hazelnut Soup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Creamy, nutty, and subtly sweet, this soup is perfect for a cozy night in. The roasted hazelnuts add a delightful crunch.
Ingredients
- 5-6 medium sized sweet potatoes
- 1/2 cups (118 ml) red onion
- 2 cups (473 ml) water
- 1/2 cups (118 ml) hazelnuts
- 2-3 green chilies
- 1 tbsp chopped cilantro
- 1 tbsp olive oil
Instructions
- Heat the oil in a pan.
- Add the green chilies and onions, and sauté until the onions are golden.
- Mash the sweet potatoes and add them to the pan.
- Roast the hazelnuts in a pan for one minute.
- Add the hazelnuts to the curry and stir.
- Add salt and cilantro and stir like a dry curry for a couple of minutes.
- Add water and cook until it boils.
- Remove from heat.
- Cool slightly and blend.
- Garnish with cilantro and olive oil as desired.
Notes
- To enhance the hazelnut flavor, lightly toast them in a dry pan before adding to the soup.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Should I roast or boil the sweet potatoes first?
Either works. Roasting at 400 degrees for 45 minutes gives a deeper, caramelized flavor. Boiling is faster but produces a milder taste. Both mash easily once cooked.
Can I substitute a different nut for hazelnuts?
Cashews or almonds are good alternatives. Toast them the same way. The flavor profile will shift slightly, but the creamy body will remain.
How spicy are the green chilies in this soup?
It depends on the variety. Serrano chilies add noticeable heat, while Anaheim peppers are much milder. Start with one chili and taste before adding more.
