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+ servings
roasted sweet potato soup in a white bowl with a spoon

Meaningful Eats

Sweet Potato Soup

This roasted sweet potato soup recipe is EASY, silky and flavorful. Make this dish in under an hour with just a few simple steps!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


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


  • 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!


Use sweet potatoes with darker skin and orange flesh for this recipe.
  • 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.


Calories: 288.36kcal | Carbohydrates: 41.75g | Protein: 7.42g | Fat: 10.86g | Saturated Fat: 4.77g | Cholesterol: 4.8mg | Sodium: 524.22mg | Potassium: 797.62mg | Fiber: 5.44g | Sugar: 11.7g | Vitamin A: 21648.06IU | Vitamin C: 6.79mg | Calcium: 70.12mg | Iron: 2.25mg