Sweet Potato Soup Recipe

A bowl of sweet potato soup with cream and black pepper on top. A bowl of salt, pepper, and spoon on the side.

It takes just a few simple steps to make this comforting and creamy Sweet Potato Soup! Just sauté the vegetables, simmer, and puree into perfectly silky soup.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 334kcal

Author John Kanell

Equipment

Large Dutch oven
Blender or immersion (or stick) blender

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion chopped (222g)
2 teaspoons grated ginger
½ teaspoon ground cumin
½ teaspoon smoked paprika
5 garlic cloves minced
3 medium sweet potatoes peeled and cubed (908g)
4 cups vegetable stock (960mL)
¾ teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream (120mL)

Instructions

In a large Dutch oven, heat the oil and butter over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until softened. Add the ginger, cumin, paprika, and garlic and cook for about 30 seconds until fragrant.
Add the sweet potatoes, stock, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for 15 to 20 minutes until the sweet potatoes are very tender.
Ladle half of the soup into a blender canister. Place the lid on top, but remove the center insert to create a vent. Cover the opening loosely with a paper towel or clean dish towel so steam can exit. Puree at medium speed for about 1 minute or until you reach your desired consistency. Transfer the soup to a clean bowl and repeat with the remaining soup. (You can also use an immersion blender to puree the soup in the Dutch oven.)
Return all of the soup to the pot and stir in the cream. Rewarm over medium-low heat for 2 to 3 minutes, stirring occasionally. Serve the soup garnished with more cream, olive oil, and black pepper.

Notes

Cut the sweet potatoes into similar-sized pieces. For the most even cooking, chop the potatoes into uniformly sized pieces, about ½ to 1-inch cubes. Cutting them on the smaller side will also speed up the cooking process.
Use fresh garlic and ginger. Fresh spices add superior flavor, so use them if possible. The extra work of prepping fresh ginger and garlic pays off in the final soup.
Vent the blender lid. The hot soup will let off steam as it blends, putting pressure on the lid. To prevent splatters, remove the vent in the blender lid and place a clean dish towel or paper towel on top. If your blender does not have a vent, leave the lid slightly ajar as you blend and drape a dish towel over the gap.
Optional blending variation. A high-powered blender is the best option for an ultra-smooth and creamy texture, but you can puree it in the Dutch oven with an immersion blender or stick blender if desired. They will puree it nicely, but the soup won’t be quite as silky.

Nutrition