Introduction

Sweet Potato Soup is a comforting and velvety dish perfect for cooler days. With warm spices like cinnamon and nutmeg, this soup balances natural sweetness and savory flavors for a satisfying meal.

Two white bowls with black rims are filled with smooth orange soup. On top of each soup, there are golden brown roasted cubes, small green herb leaves, green sliced peppers, and small bright red round toppings. Next to the bowls, there is a small glass bowl containing dark red sauce. On the white marbled surface, two silver spoons are placed with two halves of a green lime resting on them. Green herb leaves are partially visible on the right side. The light shows soft reflections on the soup surface and shiny metal spoons. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (about 500g), peeled and cubed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 tablespoon olive oil
1 teaspoon cinnamon
½ teaspoon nutmeg
Salt and pepper to taste

Instructions

Step 1: Prep your veggies by peeling and cubing the sweet potatoes. Dice the onion and mince the garlic.
Step 2: In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant.
Step 3: Add the cubed sweet potatoes to the pot and pour in enough vegetable broth to cover them. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the sweet potatoes are tender.
Step 4: Use an immersion blender to puree the soup until silky smooth. You can leave some chunks if you prefer a bit of texture.
Step 5: Stir in cinnamon and nutmeg, then season with salt and pepper to taste.
Step 6: Serve the soup hot, garnished with a drizzle of olive oil or roasted seeds if desired.

Tips & Variations

For a creamier texture, add a splash of coconut milk or cream before blending.
Swap vegetable broth for chicken broth if you prefer a richer flavor.
Add a pinch of cayenne pepper for a subtle kick.
Garnish with fresh herbs like parsley or thyme to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water to loosen the texture if needed.

How to Serve

A close-up view shows a smooth orange soup served in a white bowl with a speckled brown rim. The soup surface is topped with a colorful mix of bright green peas, chopped nuts with creamy and brown tones, and bits of dark red dried fruit, along with fresh green cilantro leaves scattered on top. A black spoon and two lime halves are placed on a white marbled surface nearby, with small cilantro pieces scattered around. The texture of the soup is silky and even, contrasting with the crunchy, fresh toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes for this soup?

Fresh sweet potatoes are best for texture and flavor, but you can use canned sweet potatoes if you’re short on time. Adjust cooking time accordingly since canned ones are already soft.

Is this soup suitable for freezing?

Yes, sweet potato soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This comforting Sweet Potato Soup combines tender sweet potatoes with aromatic onions, garlic, and warming spices like cinnamon and nutmeg. Simmered in low-sodium vegetable broth and blended to a silky smooth texture, this soup is a cozy, nourishing meal perfect for any season.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 medium sweet potatoes (about 500g), peeled and cubed
1 medium yellow onion, diced
3 cloves garlic, minced

Liquids

4 cups low-sodium vegetable broth
1 tablespoon olive oil (plus extra for garnish)

Spices

1 teaspoon cinnamon
½ teaspoon nutmeg
Salt and pepper to taste

Instructions

Prep your veggies: Peel and cube the sweet potatoes, dice the onion, and mince the garlic to prepare for cooking.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, ensuring the flavors develop without burning.
Cook sweet potatoes: Add the cubed sweet potatoes to the pot along with the vegetable broth, making sure the potatoes are fully covered. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
Blend until smooth: Use an immersion blender directly in the pot to puree the soup until it reaches a silky smooth texture. You may leave some chunks if you prefer added texture.
Spice it up: Stir in cinnamon and nutmeg to infuse warm, cozy flavors. Season with salt and pepper to taste, adjusting as needed.
Serve hot: Ladle the soup into bowls and garnish with a drizzle of olive oil or roasted seeds for an added touch of flavor and texture. Enjoy warm.

Notes

For a creamier soup, add a splash of coconut milk or cream before blending.
Roasted pumpkin seeds make a great crunchy garnish alternative to olive oil drizzle.
Sweet potatoes can be roasted beforehand for a deeper flavor before adding to broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Adjust cinnamon and nutmeg amounts according to your preference for spice intensity.

Keywords: sweet potato soup, easy soup recipe, vegetarian soup, winter soup, creamy sweet potato soup