Go Back
–+ servings
Sweet Potato Soup

Creamy Sweet Potato Soup That's Ready in Just 30 Minutes

This creamy sweet potato soup is a comforting, easy to make dish that captures cozy evenings with its rich flavor and versatility.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Used for sautéing; substitute with any cooking oil or omit for a lower-fat option.
  • 2 cups Sweet potatoes Peeled and cut into 1-inch pieces.
  • 2 cups Carrots Chopped; can be substituted with parsnips.
  • 1 medium Onion Chopped; substitute with shallots or leeks.
  • 2 cloves Garlic Minced; or use garlic powder (1 tsp).
  • 4 cups Vegetable stock Can substitute with chicken broth.
For Seasoning
  • 1 teaspoon Black pepper Adjust to your taste sensitivity.
  • 1/2 teaspoon Salt Consider using salt-free broth for lower sodium.
  • 1 teaspoon Paprika Try smoked paprika for a different flavor twist.
  • 1/2 teaspoon Ground cinnamon Provides warmth and enhances sweetness.
  • 1/4 teaspoon Ground turmeric Optional.
  • 1 teaspoon Dried rosemary Optional; substitute with thyme or sage.
  • 1 teaspoon Dried thyme Optional; can be replaced with Italian seasoning.

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 peeled and diced sweet potatoes, and 2 chopped carrots. Sauté for about 10 minutes until onions are translucent.
  2. Pour in 4 cups of vegetable stock and add 2 minced garlic cloves, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cinnamon, a pinch of ground turmeric, salt, and pepper to taste. Stir well.
  3. Reduce the heat to low and cover the pot. Let the soup simmer for 30-40 minutes until the sweet potatoes and carrots are fork-tender.
  4. Once the vegetables are tender, carefully remove from heat. Blend the soup until smooth using an immersion blender.
  5. Return the soup to heat if needed. Adjust seasoning with salt or pepper and serve hot with optional garnishes.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 40gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 750mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

For extra creaminess, incorporate a splash of non-dairy milk after blending. Store cooled soup in an airtight container for up to 5 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!