Creamy Sweet Potato Soup Recipe
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This savory Creamy Sweet Potato Soup recipe is just what a chilly day needs. Serve this soup alongside a green salad for a nutritious meal that will satisfy and nourish even the pickiest palate.
We live in a sweet state. A sweet potato state, actually. North Carolina is home to all kinds of good things, but since 1971 we have proudly claimed the #1 spot for sweet potato production. With ideal soil and climate, North Carolina supplies nearly 60% of the U.S. with this versatile spud. Pretty sweet, huh?
Not only are sweet potatoes versatile, these potatoes are also packed with essential nutrients and helpful fiber. And sweet potatoes add such lovely vibrant color to a dish! While the bright orange sweet potatoes are the standard around these parts, have you ever seen purple sweet potatoes? They are equally as nutritious as the orange ones, and a fun, colorful alternative to appear on a plate.
Over the years I’ve shared many recipes featuring sweet potatoes, like Sweet Potato Cake, Sweet Potato Pancakes, Loaded Baked Sweet Potatoes, Sweet Potato Biscuits, and of course a Sweet Potato Casserole, just to name a few. You could say we eat our fair share of sweet potatoes in the Johnson household.
While we eat sweet potatoes year round, when the weather turns cold we turn to our repertoire of soups. Although our daughter thinks soup is not a real food, Randy and I wholeheartedly disagree. Nothing beats a warm bowl of soup on a chilly day, hence, this Creamy Sweet Potato Soup. A savory lineup of onion, celery, garlic, oregano, ginger and cumin compliment the sweet potatoes and create an irresistible bowl of goodness that will have everyone coming back for seconds. Just make a batch and you’ll see what I mean.
Ingredients for Creamy Sweet Potato Soup
- sweet potatoes
- cooking oil
- diced yellow onion
- diced celery
- garlic cloves
- dried oregano
- ground ginger
- ground cumin
- ground black pepper
- chicken or vegetable stock
- canned coconut milk
How to Make Creamy Sweet Potato Soup
- The base of this soup begins with roasted sweet potatoes. Preheat the oven to 400-degrees F and line a baking sheet with baking parchment. Cut sweet potatoes in half length wise and completely coat sweet potato halves with oil. Place cut side down on parchment lined baking sheet. Roast for 30 minutes at 400-degrees F. Carefully remove peels and discard peels. Transfer peeled potatoes to a bowl and thoroughly mash.
- While the sweet potatoes are roasting, heat a large saucepan over medium heat and add butter. Once butter has melted, add diced onion and celery. Sautés onion and celery for 5 minutes. Grate garlic cloves directly into pan. Stir in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
- Next, stir in the stock and coconut milk. Stir well to combine and bring to a low simmer. Continue to simmer on low heat until potatoes are roasted and mashed.
- To finish, whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (working in batches if needed). Process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender works great for this soup.
- Serve warm. Garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.
As you can see, preparation for this soup is easy. It takes less than 45 minutes to make from start to finish, which includes roasting the sweet potatoes. Of course, this soup can be made ahead of time, refrigerated and rewarmed, which would make this soup an easy and delicious addition as a starter for a dinner party.
More delicious sweet potato recipes you will also love:
- Southern Sweet Potato Cake Recipe
- Sweet Potato Pancake Recipe
- Spicy Loaded Baked Potatoes
- Sweet Potato Biscuits Recipe
- Quick Baked Potatoes
- Sweet Potato Casserole Recipe
- Scalloped Sweet Potatoes
- Sweet Potato Soup with Walnut Pesto
- Baked Sweet Potato Fries
- Sweet Potato Chips Recipe
Creamy Sweet Potato Soup Recipe
Creamy Sweet Potato Soup Recipe
This savory soup recipe is just what a chilly day needs. Serve alongside a green salad for a nutritious meal that will satisfy.
- 4 large sweet potatoes (about 2 1/2 pounds), cut in half lengthwise
- cooking oil
- 2 tablespoons butter
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1/2 cup finely diced celery (about 2 celery stalks)
- 3 garlic cloves
- 1 teaspoon dried oregano
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken or vegetable stock
- 14 ounces canned coconut milk
- Additional salt and black pepper to taste
- Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place cut side down on lined baking sheet. Roast for 30 minutes at 400-degrees F. Carefully peel potatoes. Discard peels. Transfer peeled potatoes to a bowl and thoroughly mash.
- While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
- Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
- Whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
- Serve warm. If you so desire, garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.
For a spicier version, add a bit of cayenne pepper to taste.
I cut garlic, onion, and celery and it was delicious. Also, mixed my serving with 5 ounces Greek yogurt to pump up protein and the yummyness was maintained.
I love the creamy texture but this tasted more like coconut soup than sweet potato. Next time I’m using more potatoes, cream, and eliminating the coconut milk.
LOVE IT! What can I say BUT I LOVE LOVE LOVE IT! This was my first time and I live in The Napa Valley and honestly I could not tell the difference between this recipe and five star restaurants soup!!!
My significant other is having dental problems.and cannot chew right now. I am worried about him getting enough calories and nutrients.
I made this exactly as you wrote it (except for using onion, garlic and celery powder instead of the fresh versions) and he loved it. Ate two bowls and said it was so good and he feels so satisfied. Thank you !
Is this soup something can be frozen if we make a big batch?
While I haven’t frozen this soup, it may be okay to freeze, but read this article, paying close attention to #4: https://www.thekitchn.com/5-mistakes-to-avoid-when-freezing-soup-236658
What can you sub for the coconut milk as I don’t like the taste??
This recipe for Creamy Sweet Potato soup sounds delish! Can I use heavy cream instead of coconut milk?
While I have not made this soup with heavy cream, it should work. If you try it, let me know how it goes.
Hi Candy! I made this with heavy whipping cream I get fresh from my local farmer. It turned out fantastically yummy!!
Hello, Amy ~
Thanks very much for this toothsome recipe! Had my taste buds dancing a jig.
==> For the heck of it, added a teaspoon of cardamom to broaden and diversify the sweetness spectrum. Seemed to enhance it a bit. . . . .
… ** ! Happy Cooking ! ** . . . .
Hi Michael…Definitely going to try the Cardamon next batch for sure. I recently discovered Cardamon when someone suggested I add it to my Home canned Apple pie filling. Turned out fantastic & I now have Cardamon in my pantry. THANKS!
This came out amazing! I didn’t have celery so I substituted carrots. I also added some tumeric and cayenne for a kick- a perfect cold day soup!
My sweet potatoes went bad, but I’m desperate to have this soup again. I have frozen diced sweet potatoes… do you know how I might make that work? Thank you!
Although I haven’t tried it with frozen sweet potatoes, they should work. Allow the potatoes to thaw and proceed with recipe.
Simply delicious. I used 1.5 TBSP of “Better Than Bullion” instead of chicken stock. And added chili pepper flakes for some additional heat. And whipped the potatoes with some half and half. When I told my daughter I was going to use up the sweet potatoes. She said fine, but don’t count on her eating any of them. I took her a sample to try and about 10 minutes later she was downstairs preparing a bowl for herself. Thank you for sharing this recipe!
This recipe rocks. Flavors blend nicely, the cumin the star of the show. As per the comments, I did add a cup of greek yogurt for protein, but didn’t find any need to add more spices, unless you’re looking for a kick.
I am so going to make this. I would like to use some garam masala in addition to cardamom. I will post how it turns out.
I added 1.5 Tbs turmeric and 1 tsp black pepper. This not only added health benefits but made the soup more complex and less coconut forward. Great recipe!
I thought roasting the sweet potatoes helped with the texture. It was so easy to do too that it made me wonder why I don’t roast sweet potatoes more often. I liked the spice profile too! I wasn’t sure about oregano at first, but it was great. I added a pinch of cardamom, used fresh ginger instead of ground, I don’t do coconut milk, but added plain yogurt on the top of the bowl and that was lovely. Thanks for the recipe!