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Sweet Potato Soup Recipe

Sweet Potato Soup

iamwinfred
This velvety sweet potato soup combines the natural sweetness of roasted sweet potatoes with warm spices and a hint of cream for a comforting bowl that's perfect for chilly evenings. The roasting process caramelizes the sweet potatoes, intensifying their flavor and creating a rich, satisfying soup that's both nutritious and indulgent.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 285 kcal

Equipment

  • Large baking sheet for roasting sweet potatoes
  • Large pot or Dutch oven 6-8 quart capacity
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting board

Ingredients
  

  • 3 lbs sweet potatoes about 1.4 kg, peeled and cubed
  • 2 tablespoons olive oil 30 ml, divided
  • 1 large yellow onion about 1.5 cups or 200g, diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger 15g, grated or minced
  • 4 cups vegetable broth 960 ml
  • 1 cup coconut milk 240 ml, full-fat
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper optional, adjust to taste
  • 2 tablespoons maple syrup 30 ml, or to taste
  • salt to taste
  • black pepper to taste

For Serving

  • pepitas toasted
  • fresh cilantro chopped
  • coconut cream for drizzling

Instructions
 

  • Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  • Heat remaining tablespoon of olive oil in a large pot over medium heat. Add onion and cook for 5-6 minutes until softened, then add garlic and ginger and cook for 1 minute until fragrant.
  • Add roasted sweet potatoes, vegetable broth, cinnamon, cumin, and cayenne to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  • Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches. Return to pot if using a blender.
  • Stir in coconut milk and maple syrup, then season with salt and pepper to taste. Heat through for 2-3 minutes without boiling.
  • Ladle into bowls and garnish with toasted pepitas, fresh cilantro, and a drizzle of coconut cream. Serve hot.

Notes

  • For a lighter version, substitute half-and-half or whole milk for the coconut milk.
  • The soup can be made up to 3 days ahead and refrigerated in an airtight container. Reheat gently on the stovetop.
  • Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Adjust spice levels to your preference - add more cayenne for heat or omit entirely for a milder soup.
  • For extra depth, you can use chicken broth instead of vegetable broth if not keeping it vegetarian.
  • Roasting the sweet potatoes is key to developing deep, caramelized flavor - don't skip this step.
  • If the soup is too thick, thin it with additional broth or coconut milk until desired consistency is reached.
  • Try adding a splash of apple cider or orange juice for a subtle fruity note that complements the sweet potatoes.
  • Toast pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
  • This soup pairs beautifully with crusty bread or grilled cheese sandwiches for a complete meal.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 580mgPotassium: 685mgFiber: 6gSugar: 14gVitamin A: 380IUVitamin C: 45mgCalcium: 8mgIron: 12mg
Keyword creamy soup, fall soup, roasted sweet potato, sweet potato soup, vegetarian soup
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