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Cajun Sweet Potato Soup

Cajun Sweet Potato Soup

Learn how to make a cozy, flavorful Cajun Sweet Potato Soup recipe that blends spicy Cajun seasoning with sweet potatoes for a creamy, seared seafood meal in just 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 tbsp tbsp butter
  • 1/2 tbsp tbsp olive oil
  • 1 chopped onion
  • 3 cloves minced garlic
  • 1 tbsp tbsp Cajun seasoning
  • 4 cups cups low-sodium chicken or shrimp broth
  • 2 lbs lbs sweet potato peeled and diced
  • 1 tbsp tbsp fish sauce
  • 1 cup cup corn
  • 2 tbsp tbsp fresh chopped tarragon
  • 1 tbsp tbsp lemon juice
  • to taste Salt and pepper

Equipment

  • Large soup pot or Dutch oven
  • Skillet
  • Immersion blender (or regular blender)
  • Sharp knife
  • Cutting board

Method
 

  1. Melt the butter and olive oil in a large soup pot or Dutch oven over medium-high heat, then add chopped onion and sauté until soft.
  2. Add minced garlic and Cajun seasoning to the pot, stirring for about 1 minute until fragrant.
  3. Pour in the broth and add the diced sweet potatoes, bringing the pot to a boil before reducing to a simmer for 15-20 minutes until tender.
  4. Use an immersion blender to puree about half of the soup for a creamy texture while leaving some chunks.
  5. In a separate bowl, toss shrimp and scallops with olive oil and Cajun seasoning, then sear them in a skillet for 2-4 minutes per side until cooked.
  6. Stir in fish sauce, corn, tarragon, and lemon juice into the soup, seasoning with salt and pepper to taste.
  7. Serve the soup in bowls topped with the seared seafood and garnish with fresh herbs. Enjoy with crusty bread!

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Feel free to adjust the spice level by using a milder Cajun seasoning. This soup can be made ahead of time and stored in the fridge for up to 2 days; just add the seafood fresh before serving for the best texture. Leftover soup can be frozen (without seafood) for up to 3 months.
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