Sweet Potato Soup Recipe

Introduction

This comforting Sweet Potato Soup is rich, creamy, and full of warming spices. It’s a perfect dish for cozy evenings, blending the natural sweetness of sweet potatoes with aromatic cumin and savory stock.

Ingredients

• 2 tbsp extra virgin olive oil
• 30g / 2 tbsp unsalted butter (or more oil)
• 2 onions, diced
• 2 leeks (white and pale green part only), quartered and sliced into 1cm / 1/2″ pieces
• 2 garlic cloves, chopped
• 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, and cut into 2cm / 0.8″ chunks
• 1 tbsp cumin powder
• 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
• 1.5 tsp cooking or kosher salt
• 1 tsp black pepper
• 1/3 cup cream (any type) or an extra knob of butter
• Something to drizzle or dollop: extra virgin olive oil, cream, yogurt, or sour cream
• Something crunchy: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

Instructions

1. Step 1: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic. Cook for 5 minutes until softened but not browned.
2. Step 2: Add the sweet potato chunks and cumin powder to the pot. Stir well and cook for 3 more minutes, allowing the spices to release their aroma.
3. Step 3: Pour in the chicken or vegetable stock, then season with salt and black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, until the sweet potatoes are very tender.
4. Step 4: Remove the pot from the heat. Use a hand-held stick blender to puree the soup until smooth. If you don’t have a stick blender, carefully transfer the soup in batches to a blender and blend until creamy.
5. Step 5: Stir in the cream or an extra knob of butter until fully incorporated.
6. Step 6: Ladle the soup into bowls and garnish with a drizzle or dollop of your choice—yogurt, cream, or olive oil. Sprinkle with something crunchy like pistachios, crispy flatbread strips, or croutons for texture.

Tips & Variations

• For a vegan version, use vegetable stock, replace butter with extra olive oil, and swap cream for coconut cream or a plant-based alternative.
• Add a pinch of chili flakes or smoked paprika for a subtle heat boost.
• Roasting the sweet potatoes before adding them to the soup can deepen the flavor.
• Flatbread strips make a delightful, crispy topping but toasted seeds or nuts also add great texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Prepare it in advance, then reheat gently before serving.

What can I use instead of sweet potatoes?

You can substitute butternut squash or pumpkin for a similar creamy texture and slightly sweet flavor.

Sweet Potato Soup Recipe

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★★★★★

4.6 from 64 reviews

• Author: Thomas
• Total Time: 43 minutes
• Yield: 6 servings 1x

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Description

This comforting Sweet Potato Soup is a creamy, spiced puree packed with the natural sweetness of sweet potatoes and the warm flavor of cumin. Featuring a blend of sautéed onions, leeks, and garlic, simmered gently in low-sodium stock, then blended smooth and enriched with cream, it’s perfect for a cozy meal. Garnished with crunchy toppings like flatbread strips or nuts, this soup balances creamy textures with delightful crunch.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp extra virgin olive oil
• 30g / 2 tbsp unsalted butter (or more oil)
• 2 onions, diced
• 2 leeks, white and pale green part only, quartered, cut into 1cm / 1/2″ slices
• 2 garlic cloves, chopped
• 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
• 1 tbsp cumin powder
• 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
• 1.5 tsp cooking / kosher salt
• 1 tsp black pepper

Finishing and Garnish

• 1/3 cup cream (any type) or an extra knob of butter
• To drizzle/dollop: extra virgin olive oil, cream, yogurt, or sour cream
• Something crunchy for garnish: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

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Instructions

1. Sauté aromatics: Heat the extra virgin olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic. Cook for about 5 minutes until softened and fragrant, stirring occasionally to prevent browning.
2. Add sweet potato and cumin: Add the peeled and chopped sweet potato chunks to the pot along with the cumin powder. Stir regularly and cook for another 3 minutes to toast the cumin and slightly soften the sweet potatoes, building flavor.
3. Simmer: Pour in the low-sodium chicken or vegetable stock, then season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
4. Blend: Remove the pot from the heat. Using a hand-held stick blender, blend the soup until completely smooth and creamy. Alternatively, transfer in batches to a countertop blender if preferred. Stir in the cream or an extra knob of butter to enrich the texture.
5. Garnish and serve: Ladle the soup into bowls. Drizzle each serving with a little yogurt, cream, or olive oil, and sprinkle with your choice of crunchy garnish such as flatbread strips, croutons, pistachios, or crispy fried shallots for textural contrast.

Notes

• Note 1: Use only the white and pale green parts of the leeks to avoid toughness and bitterness.
• Note 2: Choosing low-sodium stock helps control the saltiness of the finished soup.
• Note 3: Crunchy garnishes add textural interest and visual appeal; flatbread strips are pictured but nuts or fried shallots work well.
• Note 4: If using a countertop blender instead of a stick blender, blend the soup in batches and be careful of hot liquids splattering.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: sweet potato soup, creamy soup, cumin soup, easy fall soup, healthy soup, stovetop soup, vegetarian soup