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 and some homemade sourdough bread for a nutritious meal that will satisfy and nourish even the pickiest of palates.
We live in a sweet state. A sweet potato state, actually. North Carolina is home to all kinds of good things, but since 1971 it has 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, Quick Baked Potatoes (a fan favorite!) 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. (And if you can get your hands on some of those purple sweet potatoes, try them in this soup recipe for a fun and tasty bowl of color!)
Ingredients for Creamy Sweet Potato Soup
- sweet potatoes
- cooking oil
- butter
- diced yellow onion
- diced celery
- garlic cloves
- dried oregano
- ground ginger
- ground cumin
- salt
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
For a spicier version, add a bit of cayenne pepper to taste.
i love sweet potatoes, so love this soup, nice touch too with cumin and coconut milk, thank you for this, and also for all of these sweet potato links!
I used two sweet potatoes (on hand) and two Yukon Gold potatoes for a bit more bulk, reduced the seasonings … added maple syrup and a wee bit of heavy cream. Delicious …
Im making this at the moment! I think i might caramelize pecans to add to the stop and maybe add some Beyond Meat or vegan chorizo but leaving the recipe as is.
I made this without the cumin, as I didn’t have any. It was delicious.
I am adding a cup cubes butternut squash & omitting cumin
And adding saffron~💖💖💖
This soup is really nice. I’ve been making different soups lately. Some I add my touches, others follow recipe. One was quite good. I tasted this soup without addition of extra salt/pepper. It was, what do they say, “spot on”. This is the recipe!
I added a tablespoon of spicy Tikka Masala paste to this recipe, and it was delightful.
Wow! Love this soup so very much! I came upon the recipe looking for a way to use canned yams that my husband mistakenly bought. It was wonderful even with canned!!!
do you have to add celery?
Think I can sub a can of pureed pumpkin for 2 of the sweet potatoes in this recipe? Trying not to make a grocery run today!
Did you try the pumpkin? If so, how was it?
i’d love to know that too!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Super good and velvet smooth. I used coconut oil instead of butter, added about a table spoon of Maple syrup and a teaspoon of curry powder.
This was sooooo good!!! I did add an extra Russet for bulk, but this is spot on! Kids say it’s a redo, Bonus!!!
Excellent blend of spices. Nice and creamy! Thank you!
I made this tonight, and WOW! So delicious.
I added carrots and didn’t have cumin so I added nutmeg and it was a big hit.
this was delicious! I used more celery and added carrots and used a little milk
Sausage and spinach is going to go in mine next go round
Very good flavor – lots of layers, everyone liked it
Hi Amy!
I got up early this morning to make your sweet potato soup….its the first time for me! My hubs and I are going to some friends ranch for an outdoor socially distanced meal. I cant wait to surprise them with this delicious pot of yumminess!!! Thank you for this recipe, I will make it again! I look forward to delving more into your sight!
I made this but switched up the spices with cardamom, nutmeg and ginger and doubled them. So so good! I also roasted the potatoes for much longer than called for until they were deeply caramelized everything turned out wonderfully! Thank you!
Lovely recipe, just right to warm up a freezing cold day with some organic sweet potatoes and I added a little fresh kale at the end.
I made this and before serving tasted it and thought “Pretty good! But something’s missing….” I added a couple of tablespoons of jarred jalapeños and WOW. Fantastic.