This roasted sweet potato soup recipe is EASY, silky and flavorful. Make this dish in under an hour with just a few simple steps!
Looking for more easy soup recipes? Try this Carrot Ginger Soup or this Butternut Squash Soup Recipe.
This sweet potato soup is an easy and warming way to enjoy sweet potatoes! Roasting the sweet potatoes gives this soup a delicious depth of flavor
This soup recipe has simple ingredients. It makes a soup that is lightly sweet, with a creamy smooth texture!
Sweet Potatoes vs Yams
The names for these root vegetables are often used interchangeably, which can make things confusing if you’re not sure which to use in a recipe.
Sweet potatoes have a smooth skin that comes in a variety of colors, while yams have a rough, bark-like skin that’s difficult to peel.
Yams are also more starchy than sweet potatoes, and the flavor is closer to a white russet potato. True yams are uncommon in the US and are usually only found in international or ethnic food stores.
Most often, what you’ll find at the grocery store is a sweet potato with darker skin and orange flesh. Because this variety is newer than the kind with golden skin and light yellow flesh, producers label them yams to differentiate between the two.
Simply put, whether what you find at your local store is labeled sweet potato or yam, it’s very likely that they are just different varieties of the same vegetable.
The kind with darker skin and orange flesh is what you’ll need to make this potato soup recipe.
Ingredients for Sweet Potato Soup
- Sweet Potatoes
- Sweet Onion
- Chicken Stock
- Coconut Milk
- Olive Oil
Spices:
- Cinnamon
- Chili Powder
- Cumin
- Garlic Powder
- Onion Powder
- Salt and Pepper
Because this sweet potato soup has just a few simple ingredients, it’s important to use what the recipe calls for to get the right flavor.
- Sweet Onion – Sweet onion adds another level of flavor/sweetness so this soup.
- Stock – Vegetable stock can be used as a vegetarian option.
- Coconut Milk – Full-fat canned coconut milk will give you the best consistency.
How to clean and cut sweet potatoes
- Rinse and lightly scrub the outside of the potato with a vegetable brush to remove any dirt. Then use a peeler to remove all of the skin from the flesh.
- Cut off the pointy ends and discard. Make thick lengthwise slices, then cut those slices into sticks. From there, chop the sticks into thick cubes.
- Another option is to slice the entire sweet potato into rounds, then cut those into smaller pieces.
Tip: Cut the sweet potatoes into similar size pieces so they roast evenly.
How to Make Sweet Potato Soup
- Spread the sweet potatoes and onion out on a large sheet pan. Drizzle with olive oil, add the spices, and toss everything to coat the vegetables well.
- Place the sheet pan in the oven to roast. It will be ready when a fork can be easily inserted into the sweet potatoes without them feeling mushy.The onions will also have a nice caramelized color to them.
- Add the roasted vegetable mixture to a blender along with the liquid. Blend for a few minutes until everything is smooth and creamy. Taste the soup and add salt and pepper as needed.If you don’t have a blender, a large food processor will work. You can also add everything to a saucepan and blend with an immersion blender.
- Heat in a saucepan if needed. If the soup is too thick, add water or stock a little at a time until it’s the desired consistency. Serve and enjoy!
After you make the soup, serve it warm, while it’s still fresh.
Any leftovers should be kept in the refrigerator and used within a few days. However, the soup freezes well. It will keep frozen for up to 3 months.
What to serve with sweet potato soup
Thick, crusty bread is always a great addition to a warm soup recipe. Here are some more ideas to make this a heartier meal:
- Salad with bitter greens or a tangy dressing
- Salad Nicoise Recipe
- Sauteéd Brussel sprouts or green beans
- Sausage links or baked chicken thighs
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Sweet Potato Soup
Ingredients
For Roasting:
- 2 lbs sweet potatoes, cut into 1-inch chunks
- 1 sweet onion, cut into 1-inch chunks
- 1 teaspoon cinnamon
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoons onion powder
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
For the Soup:
- 4 cups chicken stock (1 quart), or vegetable stock
- ½ cup coconut milk
- salt & pepper
Instructions
- Preheat oven to 400 degrees. On a large sheet tray, toss the cubed sweet potatoes and onion with the spices and olive oil. Spread into an even layer and roast for 35-40 minutes, until sweet potatoes are soft and fork tender.
- Combine the roasted vegetable in the blender with the stock/broth and coconut milk. Blend until smooth. Season to taste with salt and pepper.
- Adjust thickness to your liking with a little water or more stock if desired. Once blended, heat in a saucepan if needed. Serve and enjoy!
Recipe Notes
- Sweet Onion – Sweet onion adds another level of flavor/sweetness so this soup.
- Stock – Vegetable stock can be used as a vegetarian option.
- Coconut Milk – Full-fat canned coconut milk will give you the best consistency.
