I always get excited to make this sweet potato soup during fall and winter. It’s a nourishing, creamy blend of sweet potatoes, carrots, fresh ginger, and a hint of spice.
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Why You’ll Love My Sweet Potato Soup
- It’s a lot more flavorful than you think. And that’s all thanks to the ginger, red pepper, and paprika. But don’t worry, it’s not spicy!
- It’s made for sweet potato season. I’m such a big fan of sweet potato recipes. And this soup is a great slurpable way to make the most of this healthy, versatile fall and winter vegetable.
- It works for any meal. It’s light enough for a starter or side dish, and pairs beautifully with a variety of mains.
- It’s creamy but dairy-free. With its silky smooth texture you might think it has dairy, but it’s 100% dairy-free!
I’ll happily eat sweet potatoes all year round. From baked sweet potatoes to roasted sweet potatoes, they’re one of my favorite veggies! But when the weather starts to chill, I find myself making this sweet potato soup on repeat (and meal prepping batches for easy reheating).
It’s just as warm and inviting as my butternut squash soup or carrot ginger soup (both of which you all love), but because I cook with sweet potatoes more regularly, I find myself naturally making this soup more often.
It’s naturally thick and creamy with a heartiness that makes your belly feel cozy. And it’s one of my go-to Vitamix soup recipes that’s super easy to blend. Long story short, make a batch or two to enjoy! I’m confident that you won’t regret finding a frozen batch to reheat on a cold day.
Sweet Potato Soup Ingredients
- Sweet potatoes: Make sure to choose orange or red-skinned sweet potatoes for the right flavor! See my extra notes on sweet potatoes in the recipe card below
- Carrots and yellow onion: These both add natural sweetness, depth, and body to the soup.
- Garlic and ginger: My go-to ingredients for savory flavor and warmth.
- Seasonings: I’m using red pepper flakes and paprika, but you can also add a bit of cayenne pepper for an extra kick.
- Vegetable broth: I’m using vegetable broth, but if you happen to have chicken broth on hand, you can swap that in as well.
Find the printable recipe with measurements below
How To Make Sweet Potato Soup
Cook the diced onions and carrots. Heat the oil in a large stockpot and sauté the onion and carrots for about 6 to 8 minutes, until they begin to soften.
Then, add the seasoning. Add the garlic, ginger, red pepper flakes, and paprika to the pot and stir for about 2 to 3 minutes. I love this part because it makes my kitchen smell so good!
Next, add the diced sweet potato and vegetable broth to the pot. Turn the heat to high, bring it to a boil, then reduce the heat to low to let the soup simmer for 15 to 20 minutes, until the sweet potatoes are fork tender.
It’s time to blend! Transfer the soup to a high-powered blender (I love my Vitamix blender for this) and blend on high for one minute, or until it’s creamy. That’s it! If you don’t have a regular blender, you can use an immersion blender. But just note that it might not become quite as silky smooth.
Lisa’s serving tip: After pouring the sweet potato soup into bowls, I like to garnish it with a swirl of coconut cream and light sprinkles of red pepper flakes and black pepper. For extra crunch, you could also add chopped pistachios or even greens like watercress!
A Few Blending Tips
- Make sure your sweet potatoes and carrots are really fork tender. You don’t want to be blending vegetables that are still stiff. Otherwise, you’ll be left with a non-creamy and slightly chunky soup base.
- 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. Ask me how I know? Lol.
- Remove the cap on your blender to allow steam to escape. Additionally, you can remove the cap on your blender to reduce some of the pressure inside. Just make sure to start blending more slowly, so you don’t squirt sweet potato soup out of the top!
Ways To Store This Soup
I love keeping a batch of this soup on hand for cold days. It will stay good in the fridge for up to 5 days, and in the freezer for up to 3 months.
- For freezing: I like pouring it into these Weck jars or silicone soup trays like Souper Cubes. If you store it in glass jars, just remember to leave an inch of space at the top for expansion. And for the Souper Cubes, I prefer using the 2-cup size for a single-serving portion.
- For reheating: If you froze the soup in a glass jar, let it thaw overnight in the fridge. Then, you can easily microwave it until warmed through. If you froze it in a silicone tray, you can add it to a bowl and microwave it or add it to a pot and reheat on the stovetop.
Make This A Heartier Meal
I’ll often enjoy this soup for a light, cozy dinner. But I also love it as a starter soup or side dish. It’s wonderful alongside wintery mains such as meatloaf, baked pork chops, or roast chicken.
I can also vouch that this is a crowd-pleasing side dish for holiday dinners. I served this for Thanksgiving one year, and the pot was gone by the end of the night!
More Sweet Potato Recipes
- Sweet Potato Breakfast Hash: The perfect fall breakfast!
- Mashed Sweet Potatoes: A must-make for Thanksgiving dinner!
- Healthy Sweet Potato Casserole: Another big holiday favorite.
- BBQ Chicken Stuffed Sweet Potatoes: An all-in-one weeknight dinner.
- Or give these other sweet potato recipes a try!
Description
Video
Equipment
Ingredients
- 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
Garnish
- watercress
- pistachios
- coconut cream or yogurt
- red pepper flakes
- cracked black pepper
Instructions
- Cook carrots and onions. Heat the oil in a large stockpot over medium-high heat. Add the diced onion and carrots and stir frequently for 6 to 8 minutes, or until the carrots have softened slightly.
- Add seasoning. 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 the lid, and simmer for 15-20 minutes, or until the sweet potato is fork-tender.
- Blend. 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.
- Serve. Pour into a bowl and garnish with coconut cream or yogurt and chopped herbs. I have more topping ideas in the post above!
Lisa’s Tips
- 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.
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Sweet potato notes:
- Choose orange or 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 potatoes are labeled as yams, but they tend to be more starchy and dry.
- Look for smooth skins and no soft spots. Make sure there are no discolorations and that the potato is nice and firm.
Nutrition
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This recipe was originally posted October 2019, but updated to include new photos and information for your benefit!
ABSOLUTE PERFECTION! I needed a “vegan” soup that was nutritious and delicious and I knew from reading this recipe, this had the chance to meet my expectations. Please note that I added 4 large celery stalks (diced) to saute with the carrots and onions. I also added half a head of a cauliflower (chopped) and added this with the sweet potatoes and vegetable broth step. I served this with “Pepitas” sprinkled on top. SO YUM! I plan to try serving this with the baked kale chips in the future because I will definitely be making this soup again!
Glad this sweet potato soup ticked all of your boxes, Leslie! Love the extra pepitas on top.
Whoa, Lisa – this is one of the best soups ever. The ginger and red pepper flakes give it a really good kick (ok, I might have added more than the recipes called for) that offsets the sweetness of the potatoes. The sweet potatoes and carrots make it creamy. with no dairy added Definitely going into the fall/winter soup rotation.
Thrilled to hear you’re loving this sweet potato soup so much, Teresa! It will definitely be a staple for fall and winter.
I haven’t made this soup yet, as it is still too hot here for soup. I was wondering if you have tried adding some cream when you are done blending it. My neighboror used to make a soup like this at Christmas and added some cream. It was delicious. Can’t wait to make this.
Hi Chris – Yes! I have swirled in some coconut cream at the very end before. So delicious!
Would this work with butternut squash instead of sweet potatoes?
Hi Cheryn – I actually have a separate recipe for a roasted butternut squash soup you can make!
Wonderful recipe! I love anything with ginger in it-I even put a few slices of ginger in my tea! I was wondering-I really appreciate the nutrition data that you include at the end of your recipes-how do you tabulate that data? Is there an electronic unit I can buy? I have tried using apps in the past, but they are problematic. Thank you
Hi Kim – I’m so glad you love the ginger in this recipe! It really makes all the difference. As for the calculator, we use a program on our backend to calculate the nutritional information. But there are plenty of programs out there you can use!
This came together easily. It makes a really big batch, so I shared with my neighbor. I made it for a cold weekend and it was wonderful. My family loved it. It’s very smooth, creamy, and so flavorful. It is my list to make again.
Glad you loved this sweet potato soup, Jill!
Easy and delicious, I make this one a lot in the colder months. My whole family loves it!!!!!
Definitely a must-make for chilly days. Enjoy, Robin!
This soup is easy to make, and it’s so delicious! I had never had sweet potato soup prior to making it, and I am glad I tried it! I’ve made it several times, and it never fails to please. A wonderful alternative to tomato soup, alongside a grilled cheese sandwich!
Happy to hear your first ever sweet potato soup was a success! I’m sure it’ll taste amazing with a grilled cheese sandwich.
Lovely recipe! So easy and yummy! Was scared that the fresh ginger will overpower, but not the case at all. Thank you Lisa!
Hi Anine, the ginger is definitely a complimentary ingredient here! Glad you loved this soup.
This was fantastic. I made a few modifications based on what we like. I added about 1/2 tsp chipotle seasoning ( dry not liquid) and used homemade low sodium chicken stock. I did not have pistachios or watercress, but I did top each serving with a dollop of Greek yogurt and some leftover walnut Dukkah. It was warmly spiced and delicious.
Definitely a keeper. Thank you
Hi Kay – You variation sounds just as delicious and beautifully spiced! Happy to hear this sweet potato soup was a success. Can’t wait to see you make this again.
Loved the recipe! Super easy to do and my niece of 10years old finished her bowl, mine, and her mom’s! For someone who doesn’t cook a lot, that was the best compliment. Will definitely do it again.
Hi Sophie – Happy to hear everyone has been loving this sweet potato soup!
Hi! Can you use an immersion blender for this?
Hi Claudine – you can certainly try, though it may be a bit harder if the sweet potato chunks are quite large.
OK. Thanks!
This recipe is amazing!
I’m happy you loved it, Raquel!
Could you use the ‘soup’ speed on the Vitamix blender to cook this? Or do you need to cook in the pot?
It’s best to cook in a pot first to make the sweet potato soft enough to blend.
Hi Lisa
How many sweet potatoes and carrots can I use for 6 people
How many potatoes are appr 1 and 1/2 pounds
Not sure if I should attempt 1X or 2X the ingredients
Thanks
I would double the ingredients, with some leftovers to enjoy later in the week!
Great recipe. If I freeze in portions, how long can I keep them frozen please. Thanks
They can be frozen for up to 3 months :)
Soooooo good.
Hi Liz – Happy to hear you’re loving this sweet potato soup!
Loved the velvety texture after hs blending along with the heat it brought after the first spoonful. Soooooo good!!!
Also having the simple ingredients that were already on hand make it a Perfect Soup.
Thank you for sharing.
Hi Amanda – I’m glad you loved this sweet potato soup!
It looks delicious but impossible to get to the video with all the commercials
Hi Nancy – Glad you enjoyed this soup!
I love to watch youtiytube!
Thanks Donna! Happy you enjoy my videos. :)
This soup is amazing! I think the addition of fresh chopped ginger is the secret ingredient that makes this so good, I will definitely make this again!
Thanks so much, Melissa! Happy you loved it!
Really a great soup on a chilly winter’s night. So many flavors from so few ingredients. Your instructions and recipe were very well done and easy to follow. Thanks! Also, I added a Serrano pepper to give it a bit of a zip and it was an excellent addition.
Hi Mike – I’m glad you love this sweet potato soup!
Another great soup recipe Lisa! We love it! It was super easy to prep and the taste was excellent! The ginger/garlic combo smelled heavenly as it cooked and tasted even better! I added a smidge more broth, but not much as I like it on the thicker side. I used an immersion blender instead of a blender. Thank you Lisa!!
Hi Susan – Wonderful! I’m happy to hear you loved this sweet potato soup.
This is the perfect sweet potato soup. The little kick of chilli complements the sweetness of the soup, and the texture is so velvety and comforting. Sometimes I just drink it from a mug to warm me up. I always make a double batch because it’s so easy. If I have a fresh red chilli in my fridge I use that in place of the red pepper flakes, but sometimes I even do both (I like heat!)
Thanks for leaving a review, Sarah! This sweet potato soup is such a cozy hug.
This was amazing as a thanksgiving first course. I got distracted and forgot the garnish and it was still fantastic- I’ll make this again! Super flavorful and a nice kick from the red pepper flakes.
Happy you loved it, Jennifer!
very yummy it’s the best soup ever
Happy to hear you love this sweet potato soup!
AMAZING recipe. I added nutmeg for a bit of a more warm touch and it was amazingggg, I’ll be making this again soon!💛💛💛
I’m happy to hear you enjoyed this sweet potato soup Dawning!
I was not a big fan of sweet potatoes, until I made this delicious soup. Not only was it the best soup I ever had, it was easy to make. Thank you Lisa for an amazing dish!
Thrilled to hear you’re loving this sweet potato soup!
This was sooo good! Definitely going to make it every week as part of my meal prep. Love the ginger in this too!!
Glad you’re loving this soup Patty!
This has become one of our favorite soups! The flavor of ginger takes it to the next level! With or without the garnish, it’s delicious!!!
I made this for my husband mostly to treat him, and wasn’t sure how he would like it. After a few noisy slurps, he just kept saying how much he really liked the flavors and the texture. Thanks so much! I was a little leary since I’m not a huge fan of sweet potatoes, but it was really tasty! I wonder if I could do this with pumpkin…???
Did you ever try the pumpkin?
The soup was outstanding. We are calorie counting..per the 254 cal count, whats the serving ?
Each serving is about 1 to 1.5 cups.