RECIPES | Soup | Soup Recipes
ByStephanie Wilson
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This Sweet Potato Soup is an incredibly delicious hearty vegetable soup that’s naturally vegan, velvety in texture, and fragrant with herbs and spices. And quick to make in about 30 minutes.
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Sweet Potato Soup is a rustic, vegetable soup recipe that while hearty and filling, is also special enough for fall holidays, like Thanksgiving or pretty enough for an Autumn Afternoon Tea.
In fact, consider swapping a Thanksgiving sweet potato casserole for a bowl of deliciously fragrant soup.
And quick? I think so! The soup can be ready in about 30 minutes. Just be sure to keep your sweet potato chunks on the smaller side when cooking.
Plus, if made on a weekend… and if you’re fortunate to have leftovers, it makes super healthy lunches throughout the week.
Sweet Potato Soup Ingredients
Ingredient measurements are in the recipe card at the bottom of this post, but here is a summary of what you’ll need to make the Sweet Potato Soup:
- Olive oil
- Carrots
- Yellow onion
- Sweet potatoes
- Garlic cloves
- Ground ginger (or fresh)
- Paprika
- Red pepper flakes
- salt and pepper
- Canned unsweetened coconut milk
Ingredient Notes: Sweet Potato Nutrition
“Sweet potatoes are nutrient-dense root vegetables that come in a variety of colors. They’rehigh in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.”
How to Make Sweet Potato Soup
A simple and easy soup to make in around 30 minutes. Begin by chopping the carrots, onion, and sweet potatoes. Then, mince the garlic. Now you’re ready to begin!
Step 1: Saute the vegetables
Heat the oil in a large Dutch oven or soup pot medium-high heat. Add the onions and carrots; saute for 6 to 8 minutes, or until the carrots have softened slightly.
Stir in the garlic, salt, ginger, black pepper, paprika, and red pepper flakes. Saute for 2-3 minutes, or until fragrant. Then add the sweet potatoes, water, and coconut milk; stir.
Step 2: Cook the Soup
Bring to a boil, then reduce heat to a low simmer, and cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
Step 3: Blend
Puree the soup until smooth and creamy with an immersion blender or in a blender. Add additional water to achieve desired consistency. I prefer a thicker consistency, but thin to your taste.
KITCHEN EQUIPMENT NEEDED TO MAKE SOUP
One of the things I love about soup is that it’s incredibly easy to make, requires very little kitchen equipment, and simmers on the stovetop with little effort.
Here’s what you need to make Sweet Potato Soup:
- Dutch Oven:I love a cast iron enameled Dutch oven as it retains heat and cooks soup beautifully. A medium size works great, but even a large (6 quart) is fine too.
- Chef’s Knife:There’s very little chopping needed in this recipe, but a good quality chef’s knife is always a plus in the kitchen.
- Cutting Board:Again, a great cutting board is like a gift to yourself in the kitchen.
- Blender or Immersion Blender: Either one works.
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How long does Sweet Potato Soup last in the Refrigerator?
If properly stored in an air-tight container, the soup should last 3 to 5 days in the refrigerator.
For longer storage, store in a freezer-safe container for 4 to 5 months.
More Soup Recipe to Try!
- Curry Lentil Soup: Easy and Delicious!
- Cream of Potato Soup: Perfect Comfort Soup
- Autumnal Favorite: Pumpkin Curry Soup
- A Classic Ribollita: Tuscan Bean Soup Recipe
- Minestrone Soup with Orzo and Kale
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RATE THIS SWEET POTATO SOUP BELOW⭐️⭐️⭐️⭐️⭐️
Sweet Potato Soup Recipe
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Sweet Potato Soup is an incredibly delicious hearty vegetable soup that's naturally vegan, velvety in texture, and fragrant with herbs and spices. And quick to make in 30 minutes or less.
Ingredients
- 2 tablespoons olive oil
- 3 carrots, chopped
- 1 yellow onion, chopped
- 1 ½ pound sweet potatoes, peeled and diced (about 3)
- 3 garlic cloves minced
- 1 teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 3 cups water
- 1 (14-ounce) can unsweetened coconut milk
Instructions
- Heat the oil in a large Dutch oven or soup pot medium high heat. Add the onions and carrots; saute for 6 to 8 minutes, or until the carrots have softened slightly.
- Stir in the garlic, salt, ginger, black pepper, paprika, and red pepper flakes. Saute for 2-3 minutes, or until fragrant. Then stir in the sweet potatoes, water, and coconut milk. Bring to a boil, then reduce heat to a low simmer, and cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
- Puree the soup until smooth and creamy with an immersion blender or in a blender. Add additional water to achieve desired consistency. I prefer a thicker consistency, but thin to your taste.
- To serve, ladle into bowls and garnish reserved coconut milk, chopped fresh parsley, and red pepper flakes.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 414mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 3g
