Sweet Potato Soup
Picture this. It’s raining, you’re a bit peckish, and there’s a sweet potato giving you the look from the counter. This is when I reach for my big soup pot and make sweet potato soup. The first time I cooked it for my sister, she claimed she “wasn’t really a soup person” and then had a cheeky second bowl; we still bring that up every fall. Also, true story, I lost a spoon behind the stove making this once, and we did not find it until spring cleaning. It survived. So did the soup.
Why I keep coming back to this bowl
I make this when I want something cozy but not fussy. My family goes a little wild for it because it’s silky and gently spiced without being loud. The leftovers reheat like a dream, and I think it tastes even better the next day, though honestly it never lasts that long around here. I used to get annoyed at the little fibery bits you sometimes get in sweet potatoes, but actually, I find it works better if you blend then pass through a sieve if you’re feeling fancy. Or just enjoy the rustic vibe, no worries.
(Side note: if chopping feels like a chore today, these knife skills basics helped me speed up without losing fingertips.)
What you’ll need, more or less
- 900 g sweet potatoes, peeled and cubed about 2 cm. If they’re huge, 2 medium ones work fine.
- 1 medium onion, chopped. Yellow is classic, red works in a pinch.
- 2 cloves garlic, sliced. If you love garlic, toss in another, I wont tell.
- 1 carrot, chopped, or 1 small apple for a gentle sweetness. I sometimes use apple when I’m out of carrots.
- 1 tablespoon olive oil or butter. My grandmother always insisted on a certain brand, but honestly any good oil works.
- 1 teaspoon ground cumin. Optional pinch of cinnamon, like a whisper, not a shout.
- 1 liter vegetable stock. Chicken stock if you prefer. If you make your own, this homemade stock guide is great.
- 120 ml coconut milk or cream. I’ve used half and half when that’s all I had.
- Salt and black pepper to taste. A squeeze of lime or lemon at the end, probably my favorite touch.
- Toppings, dealer’s choice: a dollop of yogurt, toasted pumpkin seeds, chili flakes, chopped herbs, a drizzle of chili oil, croutons, whatever looks good.
How I cook it when I’m not overthinking
- Warm the oil in a heavy pot over medium. Add onion and a pinch of salt. Cook 5 to 7 minutes until glossy and a bit soft. If it browns a little, that’s flavor. This is where I usually sneak a taste, which makes no sense, but here we are.
- Toss in the garlic, cumin, and that tiny pinch of cinnamon. Stir for about 30 seconds until it smells fantastic. Don’t let the garlic get too dark or it goes bitter, ask me how I know.
- Add sweet potatoes and the carrot or apple. Stir to coat in the spices. Pour in the stock. Bring to a gentle simmer, not a rolling boil.
- Simmer uncovered 18 to 22 minutes, until a fork slips in without a fight. If the level looks low, add a splash of water. Don’t worry if it looks a bit weird at this stage, it always does.
- Blend until smooth. An immersion blender is essential here for fuss free cleanup. I like to pulsing blend for a minute or two. If using a standard blender, do small batches and vent the lid. Safety first, soup volcanoes are not fun.
- Stir in the coconut milk. Simmer on low for 2 minutes more, just to marry things together. Taste. More salt, more pepper, maybe a squeeze of lime. On second thought, add another tiny splash of coconut milk if you want it extra silky.
- Adjust thickness. Too thick, add water or stock. Too thin, let it bubble for a few minutes to reduce, or toss in a small handful of quick oats and simmer 3 minutes, they disappear and quietly thicken.
- Ladle into bowls, top with something crunchy and something creamy. Sit, breathe, enjoy.
Notes I learned the not so glamorous way
- Roasting the sweet potatoes first gives deeper flavor, but it adds a good 30 minutes. Worth it when I have time.
- If you go heavy on cinnamon, it leans dessert. A whisper is plenty.
- Salt late, stock can be salty and it concentrates as it simmers. I’ve over salted and had to fix it with a splash of water and a squeeze of lemon.
- For ultra smooth soup, blend then pass through a fine sieve. Fancy for guests, casual for me.
- If coconut milk is splitting, the heat is too high. Keep it calm.
Variations I’ve tried, for better or worse
- Gingery and bright: add 2 teaspoons grated fresh ginger and finish with lime zest. Lovely with cilantro.
- Smoky vibe: a small chipotle in adobo and a pinch of smoked paprika. Top with yogurt to balance the heat.
- Thai style mood: red curry paste stirred in with the garlic, and finish with fish sauce to taste. It slaps, in a good way.
- Roast first: cube the sweet potatoes, toss with oil and salt, roast at 220 C for 25 minutes, then proceed. Deep caramel notes.
- One that flopped: I tried a heavy hand of cinnamon and nutmeg once, thinking “cozy,” and it tasted like pie filling met soup in a confused hallway. Not again.
Gear I use, and what to do if you don’t have it
- Heavy bottomed pot. A Dutch oven is nice, but any sturdy pot works.
- Immersion blender. I call it essential, but if you dont have one, mash with a potato masher, then whisk to smooth things out. It will be a bit rustic and that’s charming.
- Cutting board and a sharp knife. If your knife is dull, a quick sharpen makes chopping safer and faster.
- Curious about blenders? This is the immersion blender I like reading about before buying.
How to stash leftovers without drama
Cool completely, then store in an airtight container up to 4 days. It thickens a bit by day two, which I love. Freeze up to 3 months. Reheat gently with a splash of water or stock. Though honestly, in my house it never lasts more than a day.
How I like to serve it
- Swirl of yogurt and a scatter of toasted seeds for crunch.
- With grilled cheese or buttered toast, total comfort food.
- Bit of chili oil and lime, then a handful of chopped herbs.
- We have a funny tradition of soup mugs on the couch for movie night. No spills yet, touch wood.
Pro tips I learned the hard way
- I once tried rushing the onion step and regretted it because the soup tasted a little sharp. Give them time to mellow.
- Blending at full blast for ages can make the texture oddly foamy. Pulse and stop while it’s velvety, not bubbly.
- Adding dairy too early led to a curdle situation. Keep the heat gentle after the coconut milk or cream goes in.
- Forgot the acid at the end and wondered why it tasted flat, a squeeze of lemon or lime wakes the whole pot up.
Questions people actually ask me
Can I make this vegan? Yep. Use vegetable stock and coconut milk. It’s already a friendly recipe for that.
Could I use milk instead of coconut milk? You can. Whole milk works, cream is richer, and if it splits a touch, whisk it and you’re fine.
Is roasting the sweet potatoes required? No. It’s a bonus step for flavor. Weeknights, I skip it. Weekends, I roast for that extra depth.
What if my soup is too watery? Simmer uncovered 5 to 10 minutes to reduce. Or blend in a small boiled potato, or that sneaky handful of quick oats trick.
Can I use canned sweet potato puree? You can, and I have. Start with about 800 g puree, add stock gradually until it’s the thickness you like.
Instant Pot? Works. Sauté the onion and spices, add everything else, pressure cook 8 minutes, quick release, blend. Easy peasy.
How spicy should it be? Your call. I go gentle and add chili oil at the table so everyone can choose their own adventure.
Oh, and if you’re new to chopping onions without tears, grab some goggles, just kidding, sort of. Or chill the onion in the fridge for 15 minutes first, it seems to help form my experience. Anyway, soup time.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté for 5 minutes until softened.
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2Add garlic, cumin, and smoked paprika. Stir and cook for 1 minute until fragrant.
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3Add sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.
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4Remove the pot from heat. Use an immersion blender or blend in batches until the soup is smooth.
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5Stir in coconut milk if using, and season with salt and pepper to taste. Reheat gently if needed and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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