Sweet Potato Soup
Sweet potato soup is the perfect fall and winter soup. It’s a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. Top it off with a swirl of coconut cream, watercress, and crushed pistachios for a delicious and filling weeknight meal.
The Best Sweet Potato Soup Recipe
If you’ve been following me for awhile now, you’ll know that sweet potatoes are one of my favorite ingredients to cook with. From roasting to spiralizing, this vegetable never fails when it comes to giving a scrumptious, natural fall flavor.
So now that we’re knee-deep in sweet potato season, turning it into a creamy soup is a no brainer! This sweet potato soup is velvety, savory, and has a kick of spice that will keep you coming back for more.
What Type Of Sweet Potato To Use
Nowadays, it’s very common to get confused with the variety of sweet potatoes available at your local market. Some are called yams, some are called sweet potatoes, but how do we know exactly what is what? Here’s a quick breakdown of what you should look out for:
- Choose the orange and red skinned potatoes. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy.
- Don’t be confused with yams. Sometimes the red and orange skinned potatoes can be labeled as yams. But these tend to be more starchy and dry.
- Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm.
How To Make Sweet Potato Soup
Watch the video below and follow the step-by-step directions. It comes together easily!
- Cook the diced onions and carrots in a large stock pot over medium high heat. Cook with oil and stir frequently for 6-8 minutes until the carrots begin to soften.
- Add the garlic, ginger, red pepper flakes, and paprika to the pot and stir for about 2-3 minutes.
- Add the diced sweet potato and vegetable broth to the pot. Turn onto high heat, bring it to a boil, then reduce the heat to low to let the soup simmer for about 15-20 minutes.
- Transfer the soup to a high powered blender and blend on high for one minute, or until it’s creamy enough.
- Garnish it with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper, and watercress – and serve!
Tips When Blending
- Make sure your sweet potatoes and carrots are fork tender. You don’t want to be blending vegetables that are still stiff. Otherwise, you will be left with a non-creamy and slightly chunky soup base.
- Leave the top portion of your blender open for steam to escape. If you keep this opening closed, pressure will build inside your blender and most likely pop the lid open. A messy kitchen is not ideal!
- Do not fill your blender past the maximum fill line. Not only will it not blend as smoothly as you want it to, but you might unexpectedly pop the lid open.
Can You Freeze Sweet Potato Soup?
If you plan to just save it for later in the week, just pour it into a pot or container and put it in the fridge. This soup will be good for up to 5 days in the fridge.
Give These Sweet Potato Recipes A Try
If you loved this sweet potato soup, I’ve got a few other delicious sweet potato recipes that will keep your belly full and happy this season.
- Sweet Potato Breakfast Hash
- Warm Sweet Potato Noodles, Cabbage, and Lentil Salad
- Baked Sweet Potatoes
- Roasted Sweet Potatoes
- BBQ Chicken Stuffed Sweet Potatoes
- Mashed Sweet Potatoes
- Curly Sweet Potato Fries with Garlic Aioli
Want more healthy soups? I’ve got you covered with several more Vitamix Soup Recipes! A new flavor for every day of the week.
Sweet Potato Soup Recipe
- 2 tablespoons avocado oil, or olive oil
- 3 carrots, sliced
- 1 yellow onion
- 1 1/2 pound sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth, or more for thinner consistency
- coconut cream or yogurt
- red pepper flakes
- cracked black pepper
- Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.
- Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
- To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.
- Try not to exceed 1 1/2 pounds of sweet potato, otherwise you may exceed the maximum fill line on your blender.
- Remember that you can always add a little water or broth as necessary to achieve a thinner consistency.