There’s something magical that happens when I simmer a pot of sweet potato soup on the stove — the whole kitchen fills with this gorgeous, cozy aroma that instantly transports me back to chilly autumn evenings with a blanket wrapped around my shoulders. My kids always run over, drawn in by that sweet, earthy scent, begging for “just one more spoonful.” To me, this isn’t just any soup; it’s like a velvety, nourishing hug in a bowl. I’d compare it to a classic butternut squash soup, though this one has that little extra sweetness and depth that feels like comfort food elevated. Whether you’re rushing home after a busy day or craving something gentle but flavorful, this sweet potato soup always hits the spot — no complicated steps, just pure, luscious goodness that warms everyone up inside and out.
What is sweet potato soup?
Think of sweet potato soup as a creamy, velvety blend of roasted or boiled sweet potatoes with a few cozy extras that turn humble ingredients into something special. It’s essentially a pureed soup that balances the natural sweetness of sweet potatoes with aromatics like onions, garlic, and sometimes a pinch of warming spices. The name says it all, but don’t mistake it for just a simple mash — this soup is smooth, comforting, and often lightly spiced or kicked up with herbs and a touch of cream or coconut milk. It’s an approachable way to enjoy sweet potatoes in a bowl, perfect for home cooks who love something wholesome yet fuss-free. What’s great is how flexible it is — you can keep it rustic or make it silky smooth, depending on your mood. Plus, it’s such an inviting way to sneak in some extra veggies without a peep from fussy eaters.
Why you’ll love this recipe?
What I love most about this sweet potato soup is how truly soul-warming it feels every single time I make it. First off, the flavor — the natural sweetness of the potatoes blends with subtle notes of spice (a little cinnamon or a pinch of cayenne if you’re feeling adventurous) and a backbeat of savory onion and garlic. This mix keeps things interesting without ever overwhelming your taste buds. It’s not just sweet; it’s balanced and satisfying.
Then there’s the simplicity. Seriously, you don’t need a fancy gadget or a pantry full of obscure ingredients. Just a handful of staples and you’re set. I always keep the basics on hand because this soup is one of those lifesavers on busy nights when I want something nourishing fast without scrabbling for complicated stuff.
Cost-wise, it’s a winner too. Sweet potatoes are affordable, and the other ingredients are pretty standard — onions, garlic, broth, a splash of cream or coconut milk. So, if you’re like me and appreciate budget-friendly cooking that doesn’t taste like it was cut corners, you’re in good company.
Versatility? Absolutely! I love serving it as a cozy lunch with crusty bread or transforming it into an impressive starter for dinner parties by topping it with toasted pepitas or a drizzle of chili oil. My kids have even dubbed it “magic soup” when I sneak in carrots or add a swirl of yogurt on top. This soup has never once disappointed at the table, and I bet it’ll find a special spot in your rotation too.
How do I make sweet potato soup?
Quick Overview
This recipe is as straightforward as it gets but oh-so-rewarding. You start by sautéing onions and garlic until they’re sweet and soft, then toss in chunks of sweet potato and broth to simmer until everything is tender. After that, it’s time to blend everything (I use an immersion blender right in the pot — saves me from doing dishes!). The texture becomes irresistibly creamy, and the aroma makes you want to dive right in. What’s truly wonderful here is how quickly simple ingredients transform into something rich and silky, perfect for those moments when you want comfort food that’s more about soul than fuss.
Ingredients
For the Soup:
- I always pick firm, bright orange ones for that classic sweet flavor. I also like to use a sprig of fresh lemon.
- 1 medium yellow onion, finely chopped – the sweetness here is key, so don’t rush the sautéing.
- 3 cloves garlic, minced – fresh garlic, no shortcuts, please!
- 4 cups vegetable or chicken broth – homemade if you have it, but store-bought works great too.
- 1 cup coconut milk or heavy cream – I love coconut milk for a subtle tropical creaminess, but cream works wonders too.
- 1 tsp ground cinnamon – just a pinch adds depth without overpowering.
- ½ tsp ground cumin (optional) – for a warm, earthy undertone.
- Salt and freshly ground black pepper, to taste.
- 2 tbsp olive oil or butter – for sautéing.
Step-by-Step Instructions
Step 1: Preheat & Prep
Start by heating up your largest pot over medium heat and adding olive oil or butter. While that heats, peel and chop your sweet potatoes into evenly sized cubes so they cook through evenly. Having everything prepped before you start sautéing saves you from panic moments.
Step 2: Sauté Aromatics
Add chopped onions to the pot and cook, stirring occasionally, until they turn golden and soft (about 8-10 minutes). This is where the soup gets its base flavor, so don’t rush. Toss in the minced garlic in the last minute, stirring constantly to avoid burning.
Step 3: Add Spices & Sweet Potatoes
Sprinkle in your cinnamon and cumin, then stir to coat the onions and garlic. Immediately add chopped sweet potatoes and mix everything well, letting the spices bloom along with the veggies for about two minutes.
Step 4: Pour Broth & Simmer
Pour in your broth until the sweet potatoes are just covered. Bring the pot to a gentle boil, then reduce heat to simmer. Cover and let everything cook for about 20-25 minutes, or until the sweet potatoes are fork-tender.
Step 5: Blend Until Smooth
Use an immersion blender right in the pot to puree the soup until silky smooth. Don’t have one? Transfer it in batches to a blender, but be careful with the hot liquid.
Step 6: Stir in Creaminess
Pour in the coconut milk or cream, stirring gently to combine. Heat gently if needed, but don’t let it boil anymore. Taste and season with salt and pepper accordingly.
Step 7: Serve Warm
Ladle into bowls and garnish with fresh herbs, a drizzle of olive oil, or toasted seeds if you’re feeling fancy. I love the way fresh cilantro or a sprinkle of nutmeg kicks this soup up a notch.
What to Serve It With
For Breakfast: I sometimes warm this up as a late-morning treat when I’m craving something cozy with my coffee—it feels almost like having a creamy pumpkin spice latte but in soup form.
For Brunch: Pair it alongside a green salad tossed with lemon vinaigrette and a slice of herbed focaccia. A lightly spiced chai or an apple cider complements it beautifully.
As Dessert: Sweet potato soup might surprise you as a dessert if you add a touch of maple syrup and serve with cinnamon whipped cream on top. It’s like dessert that feels less guilty but still indulgent.
For Cozy Snacks: It’s honestly perfect with any crunchy bread or crackers when you want a comforting afternoon pick-me-up. We often curl up on the couch on rainy days with this and a good book — my kids ask for seconds nonstop!
One of my favorite traditions is ladling this soup into thermoses for school lunches when the weather turns cold — it’s like sending a little bit of heat and love in their backpacks.
Top Tips for Perfecting Your Sweet Potato Soup
Sweet Potato Prep: I learned the hard way that chopping the sweet potatoes into evenly sized cubes is a game-changer. Uneven chunks mean some parts turn to mush while others stay firm. Also, peel them—unless you love a bit of texture in your soup. If I’m short on time, I sometimes roast the cubes first for a deeper flavor.
Sautéing Aromatics: This step is where the magic begins — don’t rush! Soft, well-caramelized onions add a gentle sweetness that balances the potatoes perfectly. Also, be gentle with your garlic—overcooked garlic gets bitter.
Blending Technique: My immersion blender is my best friend here. Blend gently to avoid splattering hot soup all over your kitchen and stop once you reach your desired creaminess. If it’s too thick, add a bit more stock or milk to thin it out.
Spice Balance: Cinnamon is like a secret ingredient here—just a touch brings warmth without making it taste like dessert. If you want a kick, add a pinch of cayenne or smoked paprika; it’s subtle but delicious.
Ingredient Swaps: If you can’t find coconut milk, heavy cream or even plain yogurt stirred in at the end works well. For a vegan take, stick with coconut milk and vegetable broth. Oh, and sometimes I toss in a tiny bit of ginger for an extra zing.
Garnishing: Don’t skip this! Crunchy toasted nuts, seeds, or a spoonful of chutney can elevate this soup from everyday comfort to something really special.
Storing and Reheating Tips
Room Temperature: Leftovers are safe at room temp for about 2 hours when covered loosely — perfect if you’re planning to eat the soup soon after cooking.
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. I find the flavors deepen overnight, so sometimes it tastes even better the next day. Just warm gently on the stove or in the microwave, stirring occasionally.
Freezer Instructions: You can freeze this soup for up to 3 months. Use freezer-safe containers or bags, leaving space for expansion. Thaw in the fridge overnight and heat gently. It’s normal if the soup thickens a bit after freezing — just whisk and add a splash of broth or cream to loosen it up.
Glaze Timing Advice: I usually skip additional glaze, but if you’re topping with yogurt or cream swirls, add them fresh when serving — they don’t freeze or reheat well.
Frequently Asked Questions
Final Thoughts
This sweet potato soup recipe has a way of feeling like a friend on a chilly day — simple, dependable, comforting. I’ve found myself turning to it so often because it requires minimal effort but fills everyone’s belly and heart. If you’re someone who loves roasting veggies, pureed soups, or just sneaking something nourishing into your meals, this soup is pure gold. I’d encourage you to play around with the spices and toppings — that’s half the fun and magic. And hey, if you give it a try, please let me know how yours turns out! I’m always excited to hear about your tweaks and favorite ways to enjoy it. Happy cooking, friend!
sweet potato soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 0.5 large white onion, chopped
- 4 cloves garlic, chopped
- 2 large sweet potatoes, peeled and diced (~5 cups)
- 4 large carrots, chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 15 oz can full-fat coconut milk
- 1 cup vegetable broth (or water)
- 0.25 teaspoon salt
- 2 tablespoons fresh lime juice
- fresh cilantro
- minced red onion
- everything bagel seasoning (or black sesame seeds)
Instructions
Preparation Steps
- Turn on your Instant Pot's sauté feature and add olive oil. When fragrant, add chopped white onion and garlic. Sauté for 4 minutes until onions are translucent.
- Add diced sweet potatoes, chopped carrots, grated ginger, red curry paste, coconut milk, vegetable broth, and salt. Stir to combine.
- Turn off the sauté feature, close the Instant Pot lid, set the valve to seal, and set to manual high pressure for 3 minutes. It will take 10-15 minutes to reach pressure.
- After cooking, perform a quick release by opening the vent and letting steam escape. Open the lid and stir the soup.
- Check that the sweet potatoes and carrots are fully cooked using a fork. If needed, cook for an additional 1-2 minutes on high pressure.
- Use a high-speed blender or immersion blender to blend the soup until smooth. Add more vegetable broth if a thinner consistency is desired.
- Add fresh lime juice and blend briefly once more to combine.
- Serve immediately topped with fresh cilantro, minced red onion, and a sprinkle of everything bagel seasoning.
