Easy Sweet Potato Soup Recipe

Cozy up for the upcoming winter with this nutritious and easy-to-make Sweet Potato Soup

I’m smack dab in the middle of the sandwich generation, with growing children on one side and aging parents on the other. It’s like being the cream in the middle of an Oreo but a lot less fun. My mom’s mobility isn’t as good as it used to be, and when we visit, we try to make some dishes that she can store and pull out without much prep. But because we also have children, we try to find foods they’ll eat too so that we can do the old two-bird, one-stone trick. This Sweet Potato Soup fits the bill.

My mom loves the hearty flavor—and the fact that she can eat on it for several days or freeze some for later. My kids think the color is cool. Plus, they said, it tastes like fall. They did have a bit of trouble understanding that the sweet potato is not actually an orange potato but rather an entirely different vegetable. To throw even more confusion into the mix, the sweet potato and the yam are not the same thing either, but you can often substitute them for one another in dishes. As some might say, you like potato, I like (sweet) potato. Let’s (not) call the whole thing off.

This recipe is one to add to your repertoire, which probably includes some tasty Chicken Soup or drool-worthy Butternut Squash Soup. If you have some extra sweet potatoes, play around with some other ways to use them, including this fantastic recipe for Sweet Potato Casserole or whip up some Sweet Potato Fries.

Why You Will Love This Recipe

This soup is like a hug in a mug. But it’s one of those hugs that not only feels good but also helps make you feel better. Sweet potatoes are chock-full of Vitamins A and C, high in fiber, and low in calories. Plus this soup is full of other body-loving veggies.

Ingredients

• 2 TBSP olive oil
• 1 medium onion (diced)
• 2 sticks celery (chopped)
• 2 carrots (peeled and diced)
• 2 cloves garlic (crushed)
• 3 TBSP ginger (finely grated)
• 1 ½ pounds sweet potato (peeled and cubed)
• 2 tsp ground paprika
• 1 tsp ground coriander
• ½ tsp ground cumin
• 3-4 cups vegetable stock
• Salt and pepper

How to Make – The Steps

Step 1: In a large pot, heat the oil over medium heat. Add the onions, celery, garlic, ginger, and carrots and sauté for 5-8 minutes.

Step 2: Add the sweet potato along with the spices and stock, and give the mix a nice stir. Replace the lid and bring the soup to a boil, then turn it down and allow it to simmer on low heat for 30 minutes. Stir occasionally to make sure it isn’t sticking, and adjust the heat or add a little more water if it is.

Step 3: Once the sweet potato is completely soft, take the soup off the stove and use a stick blender to blend until it’s smooth.

Tips & Tricks for a Perfect Sweet Potato Soup

1. Use firm sweet potatoes, without any growths or discolorations.
2. Cool the soup completely before blending for a smoother texture.
3. While the soup is cooking, taste it frequently and season accordingly. Remember: it’s easy to add salt — but hard to take it out!

FAQs

Serving Suggestions

I like this soup as the star of my meal, with some crusty bread to sop up the flavor. You can also serve it as a starter with entrees like Roast Chicken or Grilled Cheese. For a dash of flavor, add a sprinkle of fresh herbs or crumbled feta.

Make Ahead and How to Store

This soup is a great make-ahead option. You can store it in an airtight container in the fridge for up to a week. Want to save some leftovers for longer? Freeze a batch for up to three months. When you’re ready to serve, take it out of the refrigerator and let the soup thaw overnight. Then heat it up slowly on the stove. If it’s looking a bit thick, add a dash of vegetable broth.