Go Back
Easy Sweet Potato Soup Recipe
Ash Tyrrell

Easy Sweet Potato Soup Recipe

I started making this sweet potato soup on a rainy Tuesday when I just wanted something warm without standing over the stove for hours, and it's been in my regular rotation ever since. I love how a handful of pantry staples turn into something that tastes like I fussed over it all afternoon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes peeled and cubed – the star of the dish, giving natural sweetness and that velvety texture once blended
  • 1 tablespoon olive oil – helps soften the onion and garlic without them sticking or burning
  • 1 medium onion chopped – builds the savory base flavor the soup needs
  • 3 cloves garlic minced – adds warmth and depth; fresh garlic works far better than the jarred kind
  • 4 cups vegetable broth or chicken broth – the cooking liquid that turns everything into soup; low-sodium lets you control the salt
  • 1/2 teaspoon ground cinnamon – a small pinch that brings out the sweet potato's natural sweetness
  • 1/2 teaspoon salt or to taste – season gradually and adjust at the end
  • 1/4 teaspoon black pepper – balances the sweetness with a little bite
  • 1/4 cup coconut milk or heavy cream optional – for a silkier finish; skip it for a lighter, dairy-free bowl

Method
 

  1. I always start by peeling and cubing my sweet potatoes into roughly even pieces, so they cook at the same rate. Smaller cubes mean a faster simmer and a smoother final purée. I chop my onion and mince the garlic while the pot is warming up, so nothing sits around going soft.
  2. I heat the olive oil in my pot over medium heat until it shimmers slightly. Then I add the onion and let it soften for about 4 to 5 minutes, stirring now and then. Once it turns translucent, I stir in the garlic for just a minute, since it burns fast and turns bitter quickly.
  3. Next, I toss in my cubed sweet potatoes along with the cinnamon, salt, and pepper, stirring everything together for a minute so the spices coat the pieces. I then pour in the vegetable broth, making sure the potatoes are mostly submerged, and bring the whole pot up to a gentle boil.
  4. I reduce the heat and let everything simmer uncovered for about 15 to 20 minutes. I know it's ready when a fork slides into the sweet potato cubes with almost no resistance. This is the step I never rush, since undercooked potatoes make for a grainy soup later.
  5. Once the potatoes are soft, I use my immersion blender right in the pot to purée everything until silky. If I'm using a regular blender, I work in batches and leave the lid slightly vented so steam can escape safely. This is where the soup really transforms into something special.
  6. I stir in the coconut milk or cream at this stage if I'm using it, then taste and adjust the salt and pepper. If the soup feels too thick, I thin it out with a splash more broth or water until it reaches the consistency I like.

Notes

  • I always roast my sweet potatoes instead of boiling them when I have extra time, because it deepens the flavor noticeably.
  • I never skip tasting before serving, since broths vary a lot in saltiness and I don't want to over or under season.
  • I keep a splash of broth on hand while blending, since it's much easier to thin a thick soup than to fix a watery one.
  • I add a tiny pinch of cayenne when I want a spicy sweet potato soup instead of a purely sweet, mellow one.
  • I let the soup rest for five minutes off the heat before blending, so I don't accidentally burn myself on the steam.