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.
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
- Olive oil. You can substitute another high-heat oil if you’d like.
- 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
- Vegan Stuffed Pepper Soup
- Classic Vegan Potato Soup
- African Peanut Soup
- Rosemary White Bean Soup
- Classic Lentil Soup
Sweet Potato Soup
- 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.