Sweet Potato Soup

This cozy sweet potato soup is easy to make and oh-so-comforting! Bursting with flavor, it’s delicious for lunch or dinner and perfect with a big piece of crusty bread.

Wooden Table Set with Pot, Water Glass, and Bowl of Sweet Potato Soup

If you’re a regular reader you probably know that when it’s cold outside I’m all about soup. I love all kinds of soups! But this sweet potato soup in particular is so comforting when I need a little warming up.

I think it’s all about the combination of sweet, hearty veggies and warming spices. My butternut squash soup and carrot stew both have a similar magic to them, but I find sweet potatoes to be extra hearty and perfect for making creamy, satisfying soup.

If you’ve tried other sweet potato soup recipes, you might find this one a little different. In addition to more traditional warming spices like cinnamon and ginger, I’ve included some cumin, cardamom, and orange juice for a touch of brightness.

This soup is both sweet and savory, and I think you’ll love it!


What You’ll Need

Bowl of Sweet Potato Soup with a Blue Pot and Napkin in the Background
  • Olive oil. You can substitute another high-heat oil if you’d like.
  • Onion.
  • Garlic.
  • Fresh ginger.
  • Spices. We’re using cinnamon, cumin, cardamom, and a bit of cayenne pepper.
  • Sweet potatoes. Use orange sweet potatoes, which are sometimes labelled as yams at the supermarket.
  • Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.
  • Orange juice.
  • Coconut milk. Use the canned variety. I prefer full-fat for this recipe, but light coconut milk works as well.
  • Salt and pepper.

How to Make Sweet Potato Soup

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.

  • Heat up some oil in a large pot, then add diced onion. Sweat the onion for a few minutes, stirring it occasionally, until it begins to soften up.
  • Now add minced garlic, grated ginger, and all of your spices. Cook them with the onion for about a minute, until the mixture becomes very fragrant.
  • Stir in diced sweet potatoes, broth, and orange juice.
  • Crank up the heat and bring the liquid to a boil, then lower it and let the soup simmer for about 20 minutes, until the sweet potatoes are soft. You can test them for doneness by piercing one with a fork — it should give easily.

Sweet Potato Soup Tips & FAQ

  • Shelf-life & storage: Leftover sweet potato soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 weeks.
  • Is this soup gluten-free? It is!
  • Is this sweet potato soup spicy? The cayenne pepper adds a tiny bit of heat. For a heat-free version, leave out the cayenne.
  • What type of sweet potatoes should I use for this soup? Use orange sweet potatoes. These have a reddish skin and are orange on the inside. They may be identified as yams if you’re shopping in the Unites States.
  • Can I used canned sweet potatoes for this recipe? I haven’t tried this, but I don’t see why not. Please let me know how the soup turns out if you try it.

More Cozy Vegan Soup Recipes

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Bowl of Sweet Potato Soup with Peanuts and Parsley on Top and Spoon on the Side


Sweet Potato Soup

This cozy sweet potato soup is easy to make and oh-so-comforting! Bursting with flavor, it’s delicious for lunch or dinner and perfect with a big piece of crusty bread.
Course Soup
Cuisine African-Inspired, American
Keyword gluten-free soup, vegan soup recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 279kcal
Author Alissa Saenz


  • 1 tablespoon olive oil (or high-heat oil of choice)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • Pinch cayenne pepper (or to taste)
  • 2 pounds sweet potatoes (about 2 to 3 large sweet potatoes), peeled and cut into 1-inch pieces
  • 3 cups vegetable broth
  • 1 cup orange juice
  • 1 cup full-fat coconut milk
  • Salt and pepper, to taste
  • Toppings of choice, such as coconut milk, chopped peanuts, and cilantro or parsley


  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
  • Stir in the garlic, ginger, cinnamon, cumin, and cayenne pepper. Continue cooking and stirring everything for about 1 minute, until very fragrant.
  • Stir in the sweet potato, broth, and orange juice. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are very soft.
  • Remove the pot from heat.
  • Blend the soup until smooth, either using an immersion blender or by transferring it in batches to a food processor or blender.
  • Return the soup to the pot if you used a food processor or blender, then stir in the coconut milk.
  • Place the pot back over medium heat and cook the soup for a few minutes, stirring occasionally, just to heat it back up.
  • Remove the pot from heat and season the soup with salt and pepper to taste.
  • Ladle the soup into bowls and top with toppings of choice. Serve.


Serving: 1.5cups | Calories: 279kcal | Carbohydrates: 36.7g | Protein: 6.3g | Fat: 13g | Saturated Fat: 9.1g | Sodium: 403mg | Potassium: 570mg | Fiber: 6.2g | Sugar: 14.2g | Calcium: 43mg | Iron: 2mg

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