Sweet Potato Soup
Sweet Potato Soup is one of our favorite creamy soups that is perfect for a chilly day! Sweet potatoes, carrots, fresh ginger, amongst others, provides one of the smoothest, sweet, cozy soups you can make.
This post may contain affiliate links which won’t change your price but will share some commission.
This creamy Sweet Potato Soup recipe is as simple as it is flavorful. It is a great way to make a nutritious meal that the whole family will love. This easy Sweet Potato Soup will be a vital part of your regular rotation once you see how simple it is to make, and how flavorful and sweet it is.
The orange sweet potatoes and carrots give this soup a distinctive color that screams Fall! With the colors and spices like cinnamon, this is a great hot soup to serve up on a chilly day. Really though, this soup is great any time of year, but it does make a great fall or winter soup.
For a complete meal, serve Sweet Potato Soup with a crusty bread and a fresh green salad. Sweet potatoes are hearty enough to have this bowl of soup as a main course!
As with any smooth soup, make sure your carrots and sweet potato chunks are evenly sized. You’ll get the best results when they are evenly cooked and blended.
Pumpkin seeds provide a really fun crunchy contrast to the smoothness of this soup. If you don’t mind adding meat to this, crispy bacon can provide great flavor and a bit heartier meal when you add it to this soup. Finishing it off with a little swirl of sour cream and green onions will give it a loaded sweet potato taste.
Why You’ll Love This Recipe:
Naturally creamy: Sweet potatoes and carrots blend into a velvety texture—no need for flour or thickeners.
Flavorful and cozy: Warm spices like cumin, paprika, and cinnamon give the soup a gently spiced, comforting flavor.
Nourishing and satisfying: Packed with fiber, vitamins, and a touch of cream for richness.
Great for meal prep: Stores well in the fridge or freezer and reheats beautifully.
Easy to customize: Make it dairy-free, spice it up, or add toppings like roasted chickpeas or a swirl of yogurt.
Ingredients to Make Sweet Potato Soup:
- sweet potatoes. Use orange-fleshed varieties like Jewel or Garnet for the best color and natural sweetness. Peel and cube evenly for consistent cooking.
- carrots. Add extra depth and creaminess while boosting the soup’s natural sweetness.
- onion. Yellow or white onions work well. Sautéing them first builds a savory flavor base.
- garlic & ginger. Fresh garlic adds depth, while ginger gives the soup a slightly sharp, fresh flavor that balances the sweet potatoes.
- spices. Cumin adds an earthy flavor, paprika brings a subtle smokiness, cinnamon enhances the sweet and savory notes.
- vegetable broth. Low-sodium broth keeps the soup well-seasoned without being too salty.
- heavy cream. Gives the soup a silky texture and richer taste. For a dairy-free version, use coconut milk or a plant-based cream.
How to Make Sweet Potato Soup:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add sweet potatoes, carrots, cumin, paprika, and cinnamon. Stir to coat vegetables in the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, or until sweet potatoes and carrots are fork-tender.
- Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth.
- Stir in the heavy cream. Taste and season with salt and pepper as needed.
Recommended Equipment
Recipe Notes & Tips:
- Cut evenly: Chop sweet potatoes and carrots into similar-sized pieces so they cook evenly and blend smoothly.
- No immersion blender? Let the soup cool slightly and blend in batches using a regular blender. Be sure to leave a little room at the top and vent the lid to avoid pressure buildup.
- Adjust the consistency: If the soup is too thick after blending, stir in a little more broth or water until it reaches your desired texture.
- Season to taste: After blending, taste and adjust salt, pepper, or spices as needed.
- Make it dairy-free: Swap the heavy cream for any non-dairy milk like full-fat coconut milk, oat cream, or cashew cream.
- Add protein: For a more filling meal, stir in cooked lentils, shredded chicken, or crispy chickpeas.
- Garnish ideas: Top with a swirl of cream, chopped herbs, toasted pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: For longer storage, freeze in individual portions using freezer-safe containers or zip-top bags. It will keep well for up to 3 months.
Reheating: Warm over medium heat on the stove, stirring occasionally, until heated through.
FAQs:
Swap the heavy cream with full-fat coconut milk, cashew cream, or your favorite non-dairy alternative.
Yes, for this recipe, peeling the sweet potatoes is recommended to achieve a smooth, creamy texture after blending.
Definitely! Butternut squash, parsnips, or even a handful of spinach at the end would work well in this soup.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Sweet Potato Soup
Ingredients
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add sweet potatoes, carrots, cumin, paprika, and cinnamon. Stir to coat vegetables in the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, or until sweet potatoes and carrots are fork-tender.
- Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth.
- Stir in the heavy cream. Taste and season with salt and pepper as needed.
Notes
- Cut evenly: Chop sweet potatoes and carrots into similar-sized pieces so they cook evenly and blend smoothly.
- No immersion blender? Let the soup cool slightly and blend in batches using a regular blender. Be sure to leave a little room at the top and vent the lid to avoid pressure buildup.
- Adjust the consistency: If the soup is too thick after blending, stir in a little more broth or water until it reaches your desired texture.
- Season to taste: After blending, taste and adjust salt, pepper, or spices as needed.
- Make it dairy-free: Swap the heavy cream for full-fat coconut milk, oat cream, or cashew cream.
- Add protein: For a more filling meal, stir in cooked lentils, shredded chicken, or crispy chickpeas.
- Garnish ideas: Top with a swirl of cream, chopped herbs, toasted pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~165
Total Fat: 6g
Saturated Fat: 2.5g
Carbohydrates: 25g
Fiber: 4g
Sugars: 7g
Protein: 2g
Sodium: ~480mg
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Soup Recipes:
Did You Make This Sweet Potato Soup Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
