Velvety Purple Sweet Potato Dessert Soup

Get ready to fall in love with one of the coziest, most beautiful dessert soups you’ll ever make. This vibrant purple sweet potato soup is a true one-pot wonder that’s incredibly simple to prepare, yet feels wonderfully luxurious. With just a handful of ingredients, this recipe transforms into a warm, nourishing treat in about an hour of gentle simmering. It’s the perfect “set it and forget it” dish. The flavor is gently sweet, and the texture is a delightful mix of tender, melt-in-your-mouth sweet potato and the soft, gelatinous snow fungus. It’s a comforting and wholesome dessert that’s perfect for warming up on a chilly day or whenever you’re in need of a little self-care in a bowl. First, let’s gather our ingredients. Don’t be intimidated if a few of these are new to you; they can usually be found at your local Asian market or online, and I’ll offer some simple alternatives. This recipe is wonderfully flexible, so feel free to adjust the sweetness to your liking. You will need: 1 medium Purple Sweet Potato: This is the star of the show, giving our soup its gorgeous color and velvety texture. You can also use a regular orange sweet potato or even a Japanese sweet potato (satsuma-imo) if you can’t find the purple variety, though the color will be different. 1 small head of Dried Snow Fungus (about 10g): Also known as tremella mushroom, this fascinating ingredient looks like a dried, crisp loofah. When rehydrated, it blooms into a beautiful, translucent, petal-like mushroom with a unique gelatinous texture. It’s highly prized for its nourishing properties. 8g Dried Lily Bulb: These are the dried scales of lily flower bulbs. They have a subtly sweet, slightly starchy flavor and become soft and tender when cooked. If you can’t find them, you…