Nothing beats a bowl of creamy Sweet Potato Soup on a chilly evening. I first made this on a cold October night when I had a bunch of sweet potatoes sitting on my counter and no idea what to do with them. My husband walked in from work, took one smell, and said it was the best thing I'd made all month. This fall soup is smooth, naturally sweet, and has just the right amount of spice to keep things interesting. Whether you're looking for a cozy winter soup or just want something warm and filling, this sweet potato soup delivers comfort in every spoonful.
Why You'll Love This Sweet Potato Soup
This Sweet Potato Soup Recipe is ridiculously easy and tastes like it came from a fancy restaurant. You roast the sweet potatoes, blend everything together, and you're done. My sister loves how creamy it is without using heavy cream, and my mom adds a drizzle of coconut milk on top for extra richness. It's naturally gluten-free, can easily be made vegan, and works great for meal prep. The flavors get even better the next day. Plus, it's one of those filling soups that actually keeps you satisfied, not just warm for five minutes.
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What You'll Need
This recipe uses simple ingredients that you probably already have. Fresh sweet potatoes are key here, so grab a few extra.
Core Ingredients
- 3 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for a kick)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup coconut milk or heavy cream
- Fresh parsley or cilantro for garnish
Optional Add-Ins
You can toss in a diced carrot for extra sweetness, a tablespoon of curry powder for a spicy curry soup vibe, or some cooked sausage for a heartier version. A squeeze of lime juice at the end brightens everything up. Customize servings easily using the recipe card.
How to Make Sweet Potato Soup
Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25 to 30 minutes, until tender and slightly caramelized. Roasting brings out the natural sweetness and adds depth to the flavor.
Sauté the Aromatics
While the sweet potatoes roast, heat a large pot over medium heat with a tablespoon of olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
Combine and Simmer
Add the roasted sweet potatoes to the pot along with the vegetable broth. Bring everything to a simmer and let it cook for about 10 minutes so the flavors can blend together. My daughter always sneaks a spoonful at this stage and says it smells like fall.
Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be careful with hot liquids, leave the blender lid slightly open to let steam escape.
Can you make sweet potato soup in a crockpot?
Yes. Toss everything except the coconut milk into a slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend it smooth at the end and stir in the coconut milk before serving.
Finish with Cream
Stir in the coconut milk or heavy cream and adjust the seasoning with more salt and pepper if needed. Let it simmer for another 2 to 3 minutes to warm through. The cream makes it velvety and rich without being too heavy.
Garnish and Serve
Ladle the soup into bowls and top with a swirl of coconut milk, a sprinkle of fresh herbs, and a dash of black pepper. My mom likes to add roasted pumpkin seeds on top for crunch.
Aliana's Kitchen Wisdom
The trick to the best sweet potato soup is roasting the sweet potatoes first instead of boiling them.
Roasting concentrates the flavor and adds a slight caramelization that makes the soup taste deeper and richer.
Don't skip this step, it's what sets this apart from average soup.
Also, taste as you go.
Some sweet potatoes are sweeter than others, so you might need to adjust the spices.
If it's too sweet, add a squeeze of lemon juice or a pinch more salt to balance it out.
My husband learned this when he made it without tasting and ended up with soup that tasted like dessert.
Swaps and Variations
No sweet potatoes? You can use butternut squash or a mix of sweet potatoes and carrots. Want a spicy sausage sweet potato soup? Brown some Italian sausage or chicken sausage and stir it in at the end. For a curry twist, swap the cumin and paprika for curry powder and add a can of coconut milk instead of cream. You can also make this into a sweet potato chowder by leaving some chunks unblended and adding corn and bacon.
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two. Reheat on the stove over medium heat, stirring occasionally, or microwave individual portions for 2 to 3 minutes. You can freeze this soup for up to 3 months. Just leave out the cream, freeze it, and stir in the cream when you reheat it. My sister always makes a double batch and freezes half for busy weeks.
What to Serve With Sweet Potato Soup
This sweet potato soup pairs perfectly with crusty bread, garlic toast, or a simple grilled cheese sandwich. A light salad with vinaigrette works great on the side too. For a heartier meal, serve it with roasted chicken or a grain bowl. My family loves it with a side of warm cornbread and butter.
FAQs About Sweet Potato Soup
How do I make this soup thicker?
Use less broth or add an extra sweet potato. You can also stir in a tablespoon of cornstarch mixed with water and simmer until it thickens.
Can I use canned sweet potatoes instead of fresh?
You can, but fresh sweet potatoes taste way better. Canned ones are usually packed in syrup and can make the soup too sweet. If you do use them, drain and rinse them well first.
Can I make this dairy-free?
Yes. Use coconut milk or any non-dairy cream alternative. The soup is naturally creamy from the sweet potatoes, so you don't need much.
Why is my soup too thin?
You probably used too much broth. Let it simmer uncovered for a few extra minutes to reduce, or blend in a cooked potato to thicken it up.
More Recipes You'll Love
If you're into fall soup recipes, you'll want to try my butternut squash soup and carrot soup. Both are just as creamy and comforting. My potato soup with sweet potatoes is another family favorite, loaded with bacon and cheese. For more winter soup ideas, check out my curry soup and anti-inflammatory soup collection. And if you're looking for something to start your day, my sweet potato Breakfast hash pairs perfectly with this soup for meal prep.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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