Soups

February 4, 2019

Sweet Potato Soup

Smooth and creamy, sweet and savory, this Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.

Sweet Potato Soup

I love sweet potatoes. Their intensely sweet flavor is mesmerizing and addicting (in the best way possible). Since I've already shared Sweet Potato Hummus, Balsamic Roasted Cauliflower and Sweet Potato, and Roasted Japanese Sweet Potato Rounds, Sweet Potato Soup was the obvious next choice!

And wow is it delicious! It is thick and rich, but not too thick. It's creamy, but without the cream. It's sweet from the sweet potatoes and coconut milk and it's savory/umami from the turmeric and other spices.

Sweet Potato Soup

Ingredients

  • Yellow Onion: You can sub white or red, if desired.
  • Vegetable Broth: Look for a vegetable broth or stock without added sugar.
  • Spices: salt, curry powder, garlic powder, turmeric, black pepper.
  • Sweet Potato: use 2-3 sweet potatoes.
  • Coconut Milk: Coconut milk adds a rich creaminess to the soup - so thick and creamy!
  • Fresh Arugula: to garnish.

Sweet Potato Soup

How to make Sweet Potato Soup

As with most recipes around here, this Sweet Potato Soup is very easy to make.

Step 1. First dice up half an onion and some sweet potatoes. Leave the skins of the sweet potatoes on for maximum nutrition. You'll never know they're there once you blend the soup.

Step 2. Sauté the onion with some veggie broth. Vegetable broth is my go-to to replace oil in savory recipes. It adds flavor without constricting your arteries! Look for a vegetable broth with no added sugar or salt.

Step 3. After the onion is soft and translucent, add in the spices: curry powder, garlic powder, turmeric, black pepper, and salt. I love the flavor of turmeric in this recipe. It pairs perfectly with the sweet potatoes because of its earthy flavor.

Step 4. Add in the sweet potatoes, some more vegetable broth, and some coconut milk. Bring this mixture to a boil and then let it simmer to cook the sweet potatoes. When the sweet potatoes are tender, just blend or process the soup to a smooth texture.

Sweet Potato Soup

Serving Sweet Potato Soup

You can return the soup to the pot to re-warm or, if you blended it immediately, simply serve the soup, it should still be warm.

When I was taking pictures of this recipe, I something green to go on the soup so I added arugula to the top. I didn't expect it to taste good but I tried it anyway and it was great! The peppery arugula flavor pairs perfectly with the turmeric and sweet potato. Long story short, feel free to serve this Sweet Potato Soup with arugula on top.

Eat it plain or over quinoa. Enjoy!

Recipe Prayer

Lord, thank you for blessing us with the gift of warmth. Please be with those who do not have access to heat in the cold. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Sweet Potato Soup

Smooth and creamy, sweet and savory, this Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

25

min

total:

30

min

Ingredients

  • 1/2 Large Yellow Onion
  • 4 Cups Vegetable Broth, divided
  • 1 1/2 Teaspoon Salt
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Black Pepper
  • 2 Large Sweet Potatoes
  • 1 1/2 Cup Coconut Milk
  • Fresh Arugula, to garnish, optional

Instructions

  1. Chop the sweet potatoes into 1-inch chunks and dice the onion.
  2. In a large pot, sauté the onion with 1/4 cup of the vegetable broth over medium heat until soft and translucent. Stir in the salt, curry powder, garlic powder, turmeric, and black pepper.
  3. Add the sweet potatoes, remaining vegetable broth, and coconut milk, and bring to a boil. Reduce the heat to medium and simmer for 20 minutes or until the sweet potatoes are soft.
  4. Puree using a blender, food processor, or immersion blender. Return to the heat to warm. Garnish with fresh arugula and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography