Here’s a nourishing Sweet Potato Soup recipe everyone can enjoy. The soup balances the natural sweetness of sweet potatoes with a hint of apple and warm spices. Naturally gluten-free and simple to make in batches, it’s perfect for chilly days.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sweet Potato Soup
- Substitutions
- Variations
- How to make Sweet Potato Soup
- Leftovers
- Recipe FAQs
- More Sweet Potato recipes
- You might also like
- Rate it…
- Sweet Potato Soup Recipe
Why this recipe works
Soups are ideal in colder months, and this sweet potato soup is a comforting addition to any winter menu. It’s vegetable-forward, satisfying, and full of natural flavour. Sweet potatoes add a pleasant, natural sweetness that pairs beautifully with apple and warming spices.
Ingredients to make Sweet Potato Soup
- Olive Oil – for sautéing the onion.
- Sweet Potatoes – the soup’s main ingredient, sweet and creamy when cooked.
- Apple – adds a bright, slightly tart contrast to the sweet potato.
- Garlic Cloves – for savoury depth.
- Ginger Powder – brings a warm, peppery note.
- Coriander Powder – floral and citrusy, complements the sweetness.
- Paprika – mild, sweet, and adds colour.
- Vegetable Broth – forms the soup base.
- Cream – to enrich and thicken; dairy-free options work well.
- Parsley – for garnish and freshness.
- Chopped Cashews – optional, for crunch.
See the recipe card below for full quantities and details.
Substitutions
- Vegetables & fruit: Swap or add carrot, red pepper, pear, or butternut squash.
- Ginger: Substitute 1 tbsp fresh ginger for each 1/4 tsp ground ginger.
- Cream: Use soy cream, coconut milk, yogurt, or sour cream for a different texture or to make it vegan.
- Broth: Chicken stock can be used in place of vegetable broth if preferred.
Variations
- Spicy: Add red pepper flakes while cooking or sprinkle on top for heat.
- Deluxe: Finish with a drizzle of cream and pumpkin seeds along with parsley and cashews.
- Kid friendly: Serve with crumbled crackers or a slice of buttered crusty bread if the bright orange colour is off-putting to children.
How to make Sweet Potato Soup
Step 1: Peel the sweet potatoes and apple, then cut into 1-inch pieces. Dice the onion and chop the garlic.
Step 2: Heat olive oil in a saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes.
Step 3: Add the sweet potatoes and apple to the pot and cook, stirring, for 8–10 minutes.
Step 4: Add the garlic and spices, cooking until fragrant, about 2–3 minutes.
Step 5: Pour in the vegetable broth and cream. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
Step 6: Remove from heat and let cool slightly. Blend until smooth using a blender or an immersion blender. For a chunkier texture, reserve some pieces before blending or pulse to your desired consistency.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave until piping hot.
Recipe FAQs
Serve with crusty bread for a cozy meal. For something heartier, add a side of roasted or grilled meat. A simple green salad is a fresh, lighter option.
Chopped cashews and parsley are a favorite. You can also use a swirl of coconut milk, cilantro, pepitas, pistachios, or croutons.
Sweet potatoes are high in fiber, potassium, and vitamins. When made with vegetable broth and moderate cream, this soup is a nutritious, vegetable-rich meal.
More Sweet Potato recipes
- Air Fryer Sweet Potato Fries
- Air Fryer Sweet Potato Wedges
- Sweet Potato and Black Bean Stew
- Sweet Potato and Chickpea Curry
- Sweet Potato Brownies
- Sweet Potato Gnocchi
- Sweet Potato Satay Curry
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Rate it…
If you try this Sweet Potato Soup, please leave a star rating and a comment. Your feedback helps improve recipes and inspires new ideas.
Sweet Potato Soup
Ingredients
- 1½ tbsp olive oil
- 1 onion, chopped
- 680 g sweet potatoes
- 1 apple, peeled and cored
- 2 garlic cloves, chopped
- ½ tsp ginger powder
- ½ tsp coriander powder
- ½ tsp paprika
- 1 litre vegetable broth
- ½ cup cream (I used soy)
- Fresh parsley, for garnish
- Chopped cashews, for garnish (optional)
Instructions
- Peel the sweet potatoes and apple, then cut into 1-inch pieces. Dice the onion and chop the garlic.
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes.
- Add the sweet potatoes and apple and cook for 8–10 minutes, stirring occasionally.
- Add the garlic and spices and cook until fragrant, 2–3 minutes.
- Stir in the vegetable broth and cream. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
- Remove from heat, cool slightly, then blend until smooth using a blender or immersion blender. Adjust seasoning and serve garnished with parsley and chopped cashews if desired.
Notes
Step-by-step photos: Step photos are included to guide you through the recipe.
Storage: Refrigerate in an airtight container for 4–5 days. Reheat gently on the stove or in the microwave.
Freezing: Freeze for up to three months in an airtight container. Thaw overnight in the fridge before reheating.
Tip: You can roast sweet potatoes instead of simmering them for deeper flavour. This soup is also great for batch cooking—double or triple the recipe and freeze portions for later.
Protein option: Blend in cooked red lentils for extra protein.
Nutrition
Carbohydrates: 47 g |
Protein: 4 g |
Fat: 10 g |
Saturated Fat: 1 g |
Fiber: 7 g |
Sugar: 15 g
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