Cozy up with a bowl of our delicious Sweet Potato Soup, the perfect blend of heart-warming flavors that promises a delightful culinary adventure—simple, healthy, and irresistibly good!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 6 servings
Sweet potatoes are sweet in every sense of the word. That’s why this Sweet Potato Soup recipe is my go-to when I need something that feels like wearing cozy socks on a lazy Sunday. It’s got a sweet kick, thanks to the luscious potatoes, and a slight punch from the ginger and crushed chili. So, if you’re into heartwarming dishes with a bit of sass, you’re going to love this.
Years ago, during a cool October night, my grandma and I ended up with more sweet potatoes than we knew what to do with. All of them, straight from her vegetable patch. The idea of tossing them was crazy, so we thought, Hey, why not make some soup? Best. Idea. Ever. I remember the smell as we cooked. I wanted to share that same warm scent with you, and this recipe is my way of doing that.
So you’ve undoubtedly had tomato soup and you’ve had butternut squash soup. Well, this sweet potato soup is like the lovechild of those two, but with a laid-back tropical feel. Chatting about it doesn’t do justice, let’s hit the kitchen!
Ingredients
I love compiling ingredients for a soup; all the little touches make for one delicious broth!
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, crushed
- 3 tbsp ginger, finely grated
- 1 ½ lb. sweet potato, peeled and cubed
- ½ tsp red pepper flakes
- 1 tsp ground paprika
- 3–4 cups vegetable stock
- salt and pepper
Instructions
- In a large pot, heat the olive oil on MEDIUM. Toss in the diced onions, carrots, minced garlic, and ginger. Sauté for 6–8 minutes.
- Add the sweet potato, spices, and stock. Stir. Bring the soup to a boil then lower the heat, cover, and gently simmer on LOW for 30 minutes, stirring occasionally.
- Once the sweet potato has softened completely, remove the pot from the heat. Use a stick blender to blend until it reaches the desired smoothness.
Tips and Tricks
- For taste and nutrition, always choose fresh sweet potatoes, carrots, onions, and ginger.
- Give the onions, carrots, garlic, and ginger adequate time to sauté before adding in the sweet potatoes and spices.
- You can’t “un-blend,” so decide on the consistency beforehand.
- Tweak the amount of red pepper flakes or ground paprika to suit your palate.
- This dish best warms hearts (and stomachs) when it’s served hot.
Serving Suggestions
This delicious Sweet Potato Soup pairs well with a crusty piece of baguette or a chunk of sourdough bread for dipping—it’s the quintessential comfort-food dish. Perfect for this time of year (autumn, in case you’re reading this months from now!). If you want a full meal, accompany the soup with a side salad topped with your favorite dressing. If you have time (and maybe, even if you don’t!), sprinkle some fresh herbs and add a dollop of cream and/or a handful of crispy croutons to the soup to embellish its texture and take it up a notch.
FAQs
If you’re after a rich taste then switch up the vegetable stock for chicken stock; the soup will just no longer be vegetarian is all.
Yes, you should! Sautéing veggies brings out their sweet notes and amps up the soup’s depth of flavor.
If your soup’s turned out thick as gravy, just ripple in more stock or water till it’s at a consistency you prefer.
Sure! Sauté your onions, carrots, garlic, and ginger, then pop them all into a slow cooker. Set it on LOW for 6–8 hours, or set it to HIGH for 3–4 hours.
Variations
Sweet Potato and Coconut Soup: Add a cup of coconut milk before blending to create a creamier, tropical version.
Spicy Sweet Potato Soup: Add a chopped jalapeño or a dash of cayenne pepper.
Sweet Potato and Ginger Soup: Increase the amount of ginger for a warm, invigorating flavor boost.
Roasted Sweet Potato Soup: Roast the sweet potatoes before blending for a rich and deep flavor.
How to Prep and Store Sweet Potato Soup
This recipe lends itself to being prepped ahead of time. Once completely cooled, you can store it in an airtight container in the fridge for 3–4 days. If you want it around longer, you can freeze it for up to 3 months. Just remember to let it thaw in the fridge overnight before you serve it. To warm it up, set it atop the stove on LOW heat and remember to stir it occasionally. If you find it’s a bit too thick, add a splash of water or stock while reheating.
Sweet Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 cloves garlic crushed
- 3 tbsp ginger finely grated
- 1 ½ lb. sweet potato peeled and cubed
- ½ tsp red pepper flakes
- 1 tsp ground paprika
- 3–4 cups vegetable stock
- salt and pepper
Instructions
- In a large pot, heat the olive oil on MEDIUM. Toss in the diced onions, carrots, minced garlic, and ginger. Sauté for 6–8 minutes.
- Add the sweet potato, spices, and stock. Stir. Bring the soup to a boil then lower the heat, cover, and gently simmer on LOW for 30 minutes, stirring occasionally.
- Once the sweet potato has softened completely, remove the pot from the heat. Use a stick blender to blend until it reaches the desired smoothness.
Notes
- For taste and nutrition, always choose fresh sweet potatoes, carrots, onions, and ginger.
- Give the onions, carrots, garlic, and ginger adequate time to sauté before adding in the sweet potatoes and spices.
- You can’t “un-blend”, so decide on the consistency beforehand.