Sweet Potato Soup
Posted: 11/04/21
Updated: 04/02/23
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This sweet potato soup is loaded with fresh veggies and a few secret ingredients! Whip together this simple, yet extra delicious soup for a cozy and wholesome meal.
What Makes This Recipe So Good
- It comes together in under 30 minutes! This restaurant-quality meal can be thrown together in the comfort of your own home in just three simple steps. Adding this creamy soup to your weeknight dinner rotation is a no-brainer!
- It strikes the perfect balance between savory with just a hint of natural sweetness. Sweet potatoes and a single Granny Smith apple balance out the savory flavors in this dinner recipe. I love topping my soup off with a handful of salty roasted seeds and/or croutons for an extra savory bite – yum!
- It’s velvety smooth and oh-so creamy! This veggie-packed soup tastes indulgent, but won’t leave you feeling weighed down. I love making a big batch of this sweet potato soup for my family when we’re craving something comforting, yet nutritious.
Key Ingredients
Sweet Potatoes – Sweet potatoes come in a variety of colors, shapes, and sizes. Though don’t let this decision overwhelm you, since any type of sweet potato will work in this soup! I’ve made this recipe with both jewel and garnet sweet potatoes, and both tasted equally as delicious. To prep the potatoes for this recipe, start by giving them a good scrub in the sink. Once clean, remove the skin with a paring knife or vegetable peeler before chopping both sweet potatoes into cubes.
Curry Powder – This delicious spice blend adds a delightful aromatic touch to this root vegetable soup! With a comforting blend of spices, curry powder makes this recipe that much more wholesome and delicious. Feel free to up the spice, by adding an extra teaspoon of curry powder to this recipe if you’d like!
Chef’s Tips
- If you don’t have an immersion blender, simply use a blender to puree this soup instead. However, when using a blender, leave your soup to cool for at least 15-20 minutes before blending. Sealing super hot ingredients into a blender is extremely hazardous and potentially harmful!
- To make this sweet potato soup vegan and/or gluten-free, sub the heavy cream for full fat coconut milk! This soup is one of those meals that’s easily customizable to a variety of diets. And the best part is, it’s a total crowd-pleaser – regardless of dietary restrictions!
- Top your soup with a little something crunchy for an exciting bite. Soup crackers are classic and taste incredible atop this creamy soup. Though for an even healthier topping, use roasted pumpkin seeds or sunflower seeds instead!
Other Nutritious Soup Recipes You’ll Love
- Creamy Zucchini Soup
- Instant Pot Lentil Soup
- Instant Pot Butternut Squash Soup
- Whole30 Potato Soup
- Chinese Vegetable Soup
Sweet Potato Soup
This sweet potato soup is loaded with fresh veggies and a few secret ingredients! Whip together this simple, yet extra delicious soup for a cozy and wholesome meal.
servings
Ingredients
- 2 tablespoons butter see Notes
- 1 medium yellow onion chopped
- 1 celery stalk chopped
- 2 cloves garlic minced
- 2 teaspoons curry powder
- 2 large sweet potatoes approximately 1 pound total; washed, peeled, cubed
- 1 medium Granny Smith apple peeled, chopped
- 1 quart vegetable stock see Notes
- ½ cup heavy cream see Notes
- salt and pepper to taste
Equipment
- Large pot
- Blender (or immersion blender)
Instructions
- Melt butter in a large pot over medium heat, then add in the onion, celery, carrots, and garlic. Sauté for about 5 minutes, or until onions are soft.
- Add in the curry powder, sweet potato, and apple, sauté for 2-3 minutes before pouring in the chicken or vegetable stock.Reduce heat to a simmer, cover pot with lid and cook for 20 minutes or until sweet potato are fork tender.
- Puree soup with an immersion blender, or let cool before transferring it to a blender to blend until smooth. Transfer soup back to pot, stir in the heavy cream and add in salt and black pepper to taste.
Notes
- Vegetable Stock: You can use chicken stock in place of the vegetable stock in this recipe if you want.
- Make it Vegan/Dairy Free: Use ½ cup full-fat coconut milk in place of the heavy cream, and use a vegan butter.
- Make it Paleo: Use ½ cup full-fat coconut milk in place of the heavy cream, and use ghee instead of butter. Make sure to use a paleo-friendly stock or broth.
Nutrition Information
Serving: 1serving, Calories: 200kcal, Carbohydrates: 24g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 684mg, Potassium: 350mg, Fiber: 4g, Sugar: 9g, Vitamin A: 11482IU, Vitamin C: 5mg, Calcium: 48mg, Iron: 1mg, Net Carbs: 20g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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