FOOD / 28

my favorite food of all time is potatoes. i asked sarah britton from the awesome food blog my new roots to cook us up something that used potatoes, but with a healthy twist. i’ve been on a traveling too much, comfort food unhealthy food binge these days and it’s time to snap back into foods that leave me feeling good (and not like i want to fall asleep for hours). let’s all kindly welcome sarah today!

Is there anyone out there who doesn’t love a good makeover? Of course not.

I set out to make a vichyssoise, the classic, and very simple, leek and potato soup, but after giving it a healthy update. I did this by replacing the regular potato with sweet potatoes, upping the antioxidants, beta-carotene, and vitamin C. Sweet potatoes keep you fuller for longer than a regular potato, and you won’t want to take a nap after eating them!

This soup gets its velvety texture from beans instead of dairy. This is a great technique when making blended soups because beans add so much creaminess without the high fat content, plus you get an extra hit of filling fiber.

Topped off with crispy, roasted, Ginger-Kissed Pumpkin Seeds, this Sweet Potato Vichyssoise is the updated autumn classic that will warm your belly and your heart. Here’s the recipe, we hope you enjoy it!

Sweet Potato Vichyssoise
Serves 4-6

• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable broth
• 1 cup cooked white beans (cannellini, navy, butter…)
• knob of coconut oil, ghee (clarified butter), or butter
• 1 Tbsp olive oil
• juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste

what to do:

• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).
• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.

Ginger-Kissed Pumpkin Seeds
Makes ½ cup

• ½ cup pumpkin seeds (pepitas)
• ½ Tbsp. olive oil
• ½ Tbsp. maple syrup
• 1 Tbsp. ginger powder
• pinch sea salt

what to do:

• Preheat oven to 300°F / 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.

{ recipe + photos by sarah britton for designlovefest– want more recipes? go here! }



Add your own

  • 1. Scout  |  November 12th, 2012 at 8:32 am

    I love Sarah’s blog! She has some amazing foods there, and she’s so stinking smart! I learn so much from her posts :) I can’t wait to try this soup!

  • 2. leann  |  November 12th, 2012 at 8:40 am

    the first food post in almost 5 months! welcome, sarah!! :)

  • 3. kelly  |  November 12th, 2012 at 8:59 am

    yeah food post! i follow sarah’s blog and she really does have some amazing food, and great techniques when you’re looking for that healthier dish to put on the table! keep up the food posts!!

  • 4. la domestique  |  November 12th, 2012 at 11:09 am

    I’m a big fan of My New Roots, and this soup looks so tasty! Love the idea of a luxurious vichyssoise that’s healthy!

  • 5. HIlary Freeman  |  November 12th, 2012 at 11:47 am

    What a fabulous recipe. I am going to the store right now to buy the ingredients! Thanks Sarah! Great blog!

  • 6. Kate  |  November 12th, 2012 at 1:18 pm

    May have to try this out tonight–anyone have an opinion on whether or not this would be an appropriate level of difficulty for my first time cooking, like ever?

  • 7. Sarah B  |  November 12th, 2012 at 1:43 pm

    Hey friends!
    Thanks for the lovely comments :)
    Katie – I think this would be a perfect first dish to try and make! Maybe skip roasting the seeds to keep things really simple for yourself. I am very excited for you…enjoy the process and of course the meal.

    xo, Sarah B

  • 8. Erin  |  November 12th, 2012 at 1:50 pm

    Oh, that Sarah Britton! I used to work with her and she is just a darling. She is also the best walking advert for healthy living I have ever seen– gorgeous skin and hair!

    Hi from Havergal, Sarah! I’ll be trying out the recipe this weekend!

  • 9. Rachel (Two Healthy Plates)  |  November 12th, 2012 at 2:04 pm

    Wow – this looks amazing. Gorgeous photos!

  • 10. Rebecca  |  November 12th, 2012 at 2:16 pm

    Sounds delicious! Much love for My New Roots <3 X

  • 11. melissa blake  |  November 12th, 2012 at 4:29 pm

    oohhh, i love potatoes, especially in the winter!

  • 12. Laura  |  November 12th, 2012 at 4:31 pm

    I feel like a moron but can someone tell me what a “knob” of coconut oil is? How much is a knob? I can’t wait to try this! Thanks!!!!

  • 13. Marianne Fulton  |  November 12th, 2012 at 5:20 pm

    I have been cooking plant food for over 30 years and I have to tell you Sara that your recipes have been devine…From your raw kale to the roasted cauliflower has been a hit!!! Love your photos and your writing. Keep it coming….:)

  • 14. Lisa Claudia Briggs  |  November 12th, 2012 at 6:16 pm

    yes please! love everything about this especially that I can probably get my husband to make it for me! I can’t do dairy and love anything with sweeties … the toasted pumpkin seeds on top make it irresistible.. gorgeous food.Plus I just found more fresh turmeric at the store..

    thank you ..
    love and blessings,

  • 15. Robyn  |  November 12th, 2012 at 7:19 pm

    Just love this site, my new roots, the recipes ect…it’s all love. Making this fantastic ”fancy” soup

  • 16. Jaclyn  |  November 12th, 2012 at 8:19 pm

    That looks so tasty! I hate the feeling of eating junky food for a while. It feels so good to fix it with a great home cooked meal that is fresh and easy.

  • 17. Zinzi  |  November 12th, 2012 at 8:28 pm

    I love My New Roots! Yay. Will she be a regular contrib?(here’s hoping)

  • 18. Sarah  |  November 12th, 2012 at 8:57 pm

    This looks unbelievable delicious! Welcome, Sarah! So great to see some lovely recipes cropping up!

  • 19. Noor  |  November 12th, 2012 at 9:25 pm

    Looking good!

  • 20. Nicole  |  November 12th, 2012 at 10:11 pm

    Such an incredible looking dish, I’m so excited to try it. Sweet potatoes are so. so. so. heavenly.

  • 21. Sally  |  November 12th, 2012 at 11:56 pm

    Laura…. and someone correct me if Im wrong, but I understand that a ‘knob’ is a scoop of something with the tip of a normal knife. Just a little bit of something… thats what I have always done anyways, and it seems to have worked for me in the past. I always look forward to Sarah’s blog and cant wait to try this recipe… just need some leeks and ginger powder and good to go…

  • 22. Frog Hollow Farm Girl  |  November 13th, 2012 at 6:47 am

    Good morning, this looks like a fabulous recipe – it uses all of my favorite ingredients and with the cooler weather coming here in the Northeast I love to serve soup for dinner. Glad to have found you blog, bounced over from My New Roots. xxoo

  • 23. Elise  |  November 13th, 2012 at 8:31 am

    This looks so rich and satisfying – can’t wait to try it!

  • 24. kate  |  November 13th, 2012 at 3:57 pm

    I made this last night as soon as I saw it since I had so many sweet potatoes at home! Oh my goodness it was one of the best soups I have ever made. I added some white onions, a splash of skim milk and cinnamon just because I had it and it was unreal and so good for you! Going to be a winter staple, thanks much.

  • 25. Seema  |  November 13th, 2012 at 5:03 pm

    I made this last night and thought I would share a tip… I put the hot soup in my blender and it cracked! I am a bit of an amateur when it comes to cooking soup so thought I would share that with others like me- let it cool a bit if you are using a glass blender :)

  • 26. Hsig  |  November 13th, 2012 at 7:47 pm

    Beautiful soup – made it tonight. My new favorite winter soup :)

  • 27. Stephanie  |  November 13th, 2012 at 8:45 pm

    Sarah, I’m a huge fan of your blog. I just made this soup and it’s terrific. I have used your white bean idea as a soup base before and adding the twist of using sweet potatoes makes this a special soup! Thank you.

  • 28. Lana | MyHappyDessert  |  November 13th, 2012 at 11:19 pm

    I got a bunch of sweet potatoes and was thinking about simply baking them. But now I’ve got something more interesting to do with them:) Can’t wait to try your recipe!

  • 29. Marie  |  November 14th, 2012 at 12:19 am

    Love the photos…this recipe looks delicious! :)


  • 30. Pépites de web #10 &laqu&hellip  |  November 14th, 2012 at 9:09 am

    […] du réconfort », je demande la soupe. Cette version patate douce, poireaux, trouvée sur Design Love Fest, me tente drôlement. Je l’imagine déjà, onctueuse et délicatement relevée réchauffant […]

  • 31. ilona  |  November 14th, 2012 at 11:44 am

    Definitely trying this tonight!

  • 32. FullFlavoredLife  |  November 14th, 2012 at 7:07 pm

    I cannot wait to make this, looks great! These pictures are beautiful!

  • 33. Sophia  |  November 16th, 2012 at 9:36 am

    Any suggestions on what to swap the beans out with ? (husband has an enzyme deficiency and cannot eat them)
    also, i love, love, love My New Roots !!

  • 34. Thanksgiving Meal Plan&hellip  |  November 17th, 2012 at 2:24 pm

    […] Sweet Potato Dish: Some people live for the sweet potato casserole topped with marshmallows, but it’s not my thing. Instead, I think I’ll try out these chipotle mashed sweet potatoes or this sweet potato vichyoisse. […]

  • 35. Cookie and Kate  |  November 17th, 2012 at 6:00 pm

    Sarah’s recipes are always so fabulous! My dinner is baking in the oven now but I wish I could trade it for this gorgeous orange soup.

  • 36. Meaningful Distraction &l&hellip  |  November 20th, 2012 at 3:23 pm

    […] –Sweet Potato Vichyssoise. (And don’t skip the Ginger-Kissed Pepitas!) […]

  • 37. Signature Dish : Blog a l&hellip  |  November 21st, 2012 at 9:33 am

    […] dishes that will forever be a part of our gluttonous festivities. And I have a feeling that this Sweet Potato Vichyssoise is about to join the […]

  • 38. Sweet Potato Vichyssoise &hellip  |  November 22nd, 2012 at 2:22 pm

    […] on over to Design Love Fest to check out the […]

  • 39. James  |  November 23rd, 2012 at 11:18 pm

    Just made this! Wonderful.. the sweet potatoes make for a great basic taste.

  • 40. Silvercrone  |  November 30th, 2012 at 10:04 am

    Love this recipe!! It works well with Chicpeas too!!

  • 41. Christine  |  December 3rd, 2012 at 5:48 pm

    Just made this tonight. I found that by using a little extra coconut oil at the beginning, I could omit the olive oil at the end.
    A great recipe!!! Now to get the kids to try some:)

  • 42. Caitlin  |  December 17th, 2012 at 2:06 pm

    Hello! I am just wondering about how sweet this is. I don’t really like mixing sweet foods with my dinner, but some sweet potato soups are more salty/savory. Does anyone know where they would rate this one on the savory to sweet scale?

  • 43. HIGHLIGHT REEL | D E S I &hellip  |  December 21st, 2012 at 10:50 am


  • 44. Recipes for Nourishment i&hellip  |  January 1st, 2013 at 11:03 am

    […] I adapted this recipe from the one I found here! […]

  • 45. Rebekah  |  January 16th, 2013 at 3:08 pm

    Yummy! Thank you, Sarah! I eat sweet potatoes on a regular basis and am always looking for new ways to eat them! :)

  • 46. Тиквена супа &hellip  |  January 17th, 2013 at 2:05 am

    […] супата бях вдъхновена от тук. Share this:TwitterFacebookPinterestTumblrLike this:LikeBe the first to like this. Filed under […]

  • 47. A Goal to be Healthier. |&hellip  |  February 16th, 2013 at 1:54 pm

    […] Sweet Potato Vichyssoise […]

  • 48. Mama Life-Crafting and Mo&hellip  |  May 21st, 2013 at 11:31 pm

    […] Sweet Potato Vichyssoise I can’t wait to make this and eat with my salads this week! If I were vegan, I totally will make Sarah’s recipes all the time! […]

  • 49. Miri  |  December 8th, 2013 at 3:09 pm

    Sarah I made this soup for dinner, what a feast! I normally add cream to sweet potato soups, but you’re right it’s just as nice with beans instead, and much healthier. The pumpkin seeds add a bit of sweetness, and combined with the lemon juice in the soup, it’s one zingy tasty dish!

    Very delicious, will be making it again :)

  • 50. kristy  |  December 30th, 2013 at 1:38 pm

    Just made this – super yummy and flavorful! I was worried it was going to be bland, but it’s definitely not. I put a little coconut milk in because I needed to use it up. I also roasted the potatoes with olive oil and garlic for about 30 minutes to give it some more flavor. I felt it was a little lemony, so maybe try to put in a little at a time until you get the flavor you want.

    Will definitely make this again – super healthy and good for the new year diet!

    (Also, this is the first time I’ve worked with leeks and had to look it up…1 leek = the whole stock, so I had to run back and get more!)

  • 51. Vanessa  |  February 19th, 2014 at 4:12 am

    This looks amaazing! :)


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