I made my first batch of sweet potato soup recipe on a cold October afternoon when I had a pile of sweet potatoes sitting on the counter with no real plan. I’d roasted a few too many the week before and figured soup was the obvious answer.

What came out of the pot was so velvety, so warming, and so deeply satisfying that I’ve made it at least once a month every fall since.

I’ll be honest — I burned my first batch a little because I walked away from the pot while sautéing the onions. Now I keep the heat at medium and stay close. That lesson alone probably saved every batch after it.

This is one of those recipes that feels fancy but is genuinely simple. You don’t need any special skills, just a big pot and a blender.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 servings
Difficulty Level	Easy

For another cozy fall soup, you might also love my Kale and Sweet Potato Soup.

Table of Contents

Why You’ll Love This Sweet Potato Soup Recipe

This soup is one of those recipes that hits every note — creamy, comforting, slightly sweet, and gently spiced.

It’s naturally gluten-free and easy to make vegan with one simple swap.

The base is just a handful of pantry staples, which means you can pull this together on a weeknight without any special trip to the grocery store.

It keeps beautifully in the fridge, too, which means lunch is basically handled for the next few days.

Deeply flavorful with minimal effort. Roasting the sweet potatoes before blending adds a caramelized depth you just can’t get from boiling alone.
Naturally creamy texture. Once blended, the soup is silky smooth — no heavy cream required (though a swirl of coconut milk takes it over the top).
Pantry-friendly ingredients. You likely already have most of what you need: onion, garlic, ginger, broth, and spices.
Customizable heat level. A little cayenne goes in the base; you can dial it up or leave it out entirely for kids.
Great for meal prep. This soup tastes even better on day two after the flavors have had time to settle together.
Freezer-friendly. It freezes perfectly, making it a reliable back-pocket meal for busy weeks.
Crowd-pleaser. Even sweet-potato skeptics tend to love it — the warming spices make all the difference.

For another warming vegetable soup that’s just as easy, check out my Carrot Ginger Soup.

Ingredients

The ingredient list here is simple and approachable. I use coconut milk for creaminess and a touch of richness, but you can substitute with heavy cream if you prefer a more traditional flavor. The warming spices — cumin, coriander, and a pinch of cayenne — are what really make this soup special, so don’t skip them.

2 lbs (900g) sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
2 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, adjust to taste)
4 cups (960ml) vegetable broth (or chicken broth)
1 can (13.5 oz / 400ml) coconut milk (full-fat for best results)
1 tablespoon fresh lime juice
Salt and black pepper, to taste
Fresh cilantro, pumpkin seeds, or a swirl of coconut cream, for garnish (optional)

Read Also: Pork and Sweet Potato Stew Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe much smoother to execute. The most important item is a good blender — an immersion blender works great for a hands-off approach, while a countertop blender gives you the silkiest, most restaurant-smooth result.

Large baking sheet (for roasting the sweet potatoes)
Parchment paper
Large heavy-bottomed pot or Dutch oven
Immersion blender or high-speed countertop blender
Sharp chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle

You might also enjoy: Roasted Butternut Squash Soup

Recommended Products for This Recipe

These are products I personally use and keep coming back to when I make this soup. They genuinely make a difference in the final result.

1. Vitamix High-Speed Blender

A high-speed blender is what gives this soup that impossibly smooth, velvety texture. I’ve used standard blenders and there’s really no comparison — the Vitamix processes the sweet potatoes so finely that the soup comes out like liquid silk. It’s also a workhorse for so many other recipes.

Get it on Amazon

2. Full-Fat Coconut Milk

Not all coconut milks are created equal. I always reach for a high-quality full-fat version with minimal additives — the cream content is higher, which means your soup ends up richer and creamier without any extra effort. Cheap coconut milk tends to be watery and can throw off the texture.

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3. Le Creuset Dutch Oven

I’ve been making soups in my Le Creuset for years, and the even heat distribution makes a real difference when you’re sautéing the aromatics. Nothing scorches, everything cooks evenly, and it holds heat well for serving at the table. It’s an investment that pays off every single time you use it.

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4. Smoked Paprika

If you’ve only ever used regular paprika, smoked paprika is a revelation in this soup. It adds a subtle depth and a faint smokiness that makes the whole thing taste like it simmered for hours. I buy a quality tin and it lasts for months.

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I learned this blend of spices while also developing my Lentil and Vegetable Soup — the same warm spice profile works beautifully in both.

Step-by-Step Instructions: How to Make Sweet Potato Soup

Step 1: Roast the Sweet Potatoes

Roasting is the secret step that most quick recipes skip, and I promise you it’s worth the extra 20 minutes. It concentrates the natural sugars and creates a slight caramelization that you can actually taste in the finished soup.

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel your sweet potatoes and cut them into roughly 1-inch (2.5cm) cubes — keeping the pieces similar in size helps them roast evenly.
Spread the cubed sweet potatoes in a single layer on the prepared baking sheet. Avoid crowding them; if needed, use two sheets. Crowded potatoes steam instead of roast.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and season generously with salt and black pepper.
Toss everything together with your hands or a spatula until every piece is lightly coated.
Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until the edges are golden and the insides are fork-tender.
Remove from the oven and set aside. You’ll add these to the pot in Step 3.

Step 2: Sauté the Aromatics

This step builds the flavor base of the soup. Take your time here — properly softened onions and toasted spices make a big difference.

Heat the remaining 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, for 6–8 minutes until it turns soft, translucent, and lightly golden at the edges. Don’t rush this by turning the heat up — low and slow gives you sweeter, more flavorful onions.
Add the minced garlic and freshly grated ginger to the pot. Stir and cook for about 1–2 minutes until fragrant. You’ll smell them immediately — that’s the signal to move on.
Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Stir the spices into the onion mixture and toast them for 30–60 seconds, stirring constantly to prevent burning. Toasting blooms the spices and unlocks their full aroma.

Step 3: Build the Soup

Now it’s time to bring everything together and let the soup come to life.

Add the roasted sweet potato cubes to the pot and stir to combine with the aromatic onion and spice mixture.
Pour in all 4 cups (960ml) of vegetable broth. Stir everything together and make sure all the sweet potatoes are submerged.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Let it simmer for 10 minutes so the sweet potatoes finish softening and the flavors meld together.
Remove the pot from the heat and allow it to cool slightly for 5 minutes before blending. This step matters for safety — hot liquids in a blender can splatter dangerously if you skip it.

Step 4: Blend Until Smooth

This is the transformation step — where a pot of chunky ingredients becomes a silky, velvety soup.

If using an immersion blender: Submerge the blender head fully into the soup before turning it on. Blend directly in the pot until completely smooth, about 2–3 minutes. Move the blender slowly around the pot to catch every chunk.
If using a countertop blender: Carefully ladle the soup into the blender in batches, filling it no more than halfway each time. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend on high until completely smooth, then pour the blended soup back into the pot.
Once fully blended, taste and check the consistency. If the soup seems too thick, stir in a splash of extra broth until it reaches your preferred texture.

Step 5: Stir in the Coconut Milk and Finish

The coconut milk goes in at the end so it doesn’t separate or lose its flavor from prolonged heat.

Return the blended soup to low heat if it has cooled.
Pour in the full can of coconut milk and stir until fully incorporated. The soup will turn a beautiful orange-gold color with a creamy, glossy finish.
Add the fresh lime juice and stir it in. The lime brightens everything and balances the richness of the coconut milk — don’t skip it.
Taste the soup and adjust seasoning with additional salt, black pepper, or a pinch more cayenne if you want more heat.
Simmer on low for 3–5 minutes more just to bring everything together and warm through.

Step 6: Serve and Garnish

Presentation takes this from a bowl of soup to something you’d be proud to serve guests.

Ladle the hot soup into bowls.
Drizzle a small swirl of coconut cream over the top of each bowl for a visual and flavor flourish.
Scatter a small handful of toasted pumpkin seeds (pepitas) over the top for crunch.
Add a few fresh cilantro leaves if desired.
Serve immediately with crusty bread or warm dinner rolls on the side.

Tips for The Best Sweet Potato Soup

A few small adjustments can take this soup from good to outstanding. These are the things I’ve figured out over many batches.

Here are the tips that matter most:

Roast, don’t boil. Roasting the sweet potatoes first is the single biggest upgrade you can make. It adds caramelized depth that boiling can never replicate.
Use full-fat coconut milk. Low-fat coconut milk has more water and less fat, which means less creaminess. Full-fat gives you that silky, luscious finish.
Toast your spices. Adding the spices directly to the hot oil and onion mixture for 30–60 seconds before adding liquid blooms their oils and significantly intensifies the flavor.
Don’t skip the lime juice. A tablespoon of fresh lime juice at the end brightens the whole soup and keeps it from tasting flat or one-dimensional.
Season in layers. Add a little salt when you sauté the onions, again when you add the broth, and again at the end after blending. Layered seasoning leads to a more complex, rounded flavor.
Blend in batches safely. Never fill a blender more than halfway with hot liquid. The steam builds pressure and can blow the lid off. Always hold a folded towel over the lid and remove the center cap.
Add toppings for texture. A smooth soup benefits enormously from a contrasting garnish. Pumpkin seeds, a drizzle of chili oil, or even a few crispy chickpeas on top make every spoonful more interesting.
Thin with extra broth as needed. The soup thickens as it sits. Stir in a splash of warm broth to loosen it up when reheating.
Make it your own spice level. The cayenne is optional and flexible. Start with ¼ teaspoon if you’re unsure, taste after blending, and add more from there.

Another fall favorite that uses a similar spiced approach is this Chickpea and Spinach Curry — it’s a completely different dish but the layered spicing technique is the same.

What to Serve with Sweet Potato Soup

This soup is satisfying enough to stand on its own, but it really shines as part of a complete meal.

A few great pairing ideas:

Crusty bread or dinner rolls. A thick slice of bread for dipping is basically non-negotiable with this soup. My Dinner Rolls are a perfect match and come together faster than you’d think.
Cornbread. The slight sweetness of cornbread mirrors the sweet potato beautifully. A wedge of my Healthy Cornbread alongside a bowl is a fall meal I make on repeat.
Broccoli Salad. A crisp, crunchy salad alongside a creamy soup is one of those pairings that just works.
Grilled cheese sandwich. A simple grilled cheese with sharp cheddar on sourdough is the ultimate cozy pairing. Cut it into strips for dipping.
Maple Glazed Carrots. The sweetness echoes the soup’s flavor profile and rounds out a simple weeknight meal.
Coleslaw. A tangy Coleslaw cuts through the richness of the coconut milk and adds a refreshing contrast.
Chickpea salad. A lemony chickpea salad makes a protein-packed pairing that keeps this meal completely plant-based.

Variations of Sweet Potato Soup

The base recipe is endlessly flexible. Here are the variations I’ve tried and loved.

Once you’ve made the base recipe once, it’s easy to riff on it:

Spicy Thai-style: Swap the cumin and coriander for 2 tablespoons of red Thai curry paste. Add a tablespoon of fish sauce (or soy sauce for vegan) and finish with a squeeze of lime. Garnish with Thai basil and crushed peanuts.
Apple and sweet potato: Add one peeled, chopped apple along with the sweet potatoes when roasting. The apple adds a subtle tartness and makes the soup even more fragrant.
Chipotle sweet potato: Replace the cayenne with 1–2 chipotle peppers in adobo sauce, blended into the soup. This version has a deeper, smokier heat that is genuinely addictive.
Ginger and turmeric: Double the fresh ginger and add 1 teaspoon of ground turmeric. This version leans more anti-inflammatory and has a beautiful golden color.
Sweet potato and lentil: Stir in 1 cup of rinsed red lentils along with the broth. They dissolve as they cook and add protein and body without changing the texture dramatically.
Vegan and dairy-free: The base recipe is already vegan as written — just make sure to use vegetable broth and full-fat coconut milk.
Creamy and herb-forward: Swap the coconut milk for heavy cream and finish with a swirl of herbed crème fraîche and fresh thyme instead of cilantro.

For a related sweet potato dish in a completely different format, my Sweet Potato Casserole is a crowd-pleasing classic worth bookmarking.

Storage and Reheating

This soup stores and reheats beautifully, making it ideal for batch cooking. I almost always make a double batch so I have lunches lined up for the week.

Storage and reheating guidelines:

Refrigerator: Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 5 days.
Freezer: Pour cooled soup into freezer-safe containers or zip-top bags, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Label with the date so you don’t forget what’s in there.
Thawing from frozen: Transfer the frozen soup to the refrigerator the night before you plan to serve it and let it thaw overnight.
Reheating on the stovetop (preferred): Pour the soup into a pot over medium-low heat and stir occasionally until warmed through. If it has thickened in the fridge, add a splash of vegetable broth and stir until you reach your desired consistency.
Reheating in the microwave: Pour into a microwave-safe bowl, cover loosely with a plate or microwave-safe wrap, and heat in 1-minute increments, stirring between each, until hot throughout.
Do not refreeze soup that has already been thawed.

Read Also: Fall Dinner Recipes

Nutritional Facts

The values below are estimates per serving based on 6 servings using full-fat coconut milk and vegetable broth. Exact values will vary based on your specific brands and portion sizes.

| Nutrient | Amount Per Serving | ||| | Calories | ~285 kcal | | Total Fat | 14g | | Saturated Fat | 10g | | Cholesterol | 0mg | | Sodium | 480mg | | Total Carbohydrates | 38g | | Dietary Fiber | 5g | | Sugars | 10g | | Protein | 4g | | Vitamin A | 280% DV | | Vitamin C | 22% DV | | Potassium | 620mg |

You might also enjoy: Lentil Soup for another nutrient-dense, plant-based bowl.

Health Benefits of Key Ingredients

This soup isn’t just comforting — it’s genuinely good for you. Sweet potatoes are one of the most nutritious vegetables around, and the supporting ingredients each pull their weight health-wise.

Here’s a closer look at what makes this bowl so nourishing:

Sweet potatoes are loaded with beta-carotene, the precursor to vitamin A, which supports eye health, immune function, and skin. One medium sweet potato contains more than your full daily recommended intake of vitamin A.
Ginger has well-documented anti-inflammatory and digestive properties. It can help reduce nausea, ease bloating, and support overall gut health. Fresh ginger is more potent than ground, but both contribute.
Garlic contains allicin, a compound with antimicrobial and immune-supportive properties. It’s also been linked to reduced blood pressure and improved cardiovascular health with regular consumption.
Coconut milk provides medium-chain triglycerides (MCTs), a form of fat that the body metabolizes quickly for energy. It also adds lauric acid, which has been studied for its antimicrobial effects.
Cumin and coriander are more than just flavor — both spices have been used in traditional medicine for centuries. Cumin supports digestion and contains iron, while coriander has antioxidant and blood-sugar-stabilizing properties.
Lime juice brings a dose of vitamin C, which helps with iron absorption and immune function. The acidity also helps preserve the soup’s vibrant orange color.
Olive oil is rich in monounsaturated fats and antioxidants, particularly oleocanthal, which has anti-inflammatory properties similar to ibuprofen at food-level doses.

For another veggie-forward recipe packed with similar benefits, my Sweet Potato Bread is a great way to use up any leftover sweet potatoes you have on hand.

FAQs About Sweet Potato Soup

1. Can I make sweet potato soup without a blender?

You can mash the sweet potatoes using a potato masher for a chunkier, more textured result. It won’t be as silky smooth, but it’s still delicious and perfectly valid as a rustic variation.

2. Can I use canned sweet potatoes instead of fresh?

You can use canned sweet potatoes, but the flavor won’t be as rich. Fresh and roasted sweet potatoes have a concentrated, slightly caramelized sweetness that canned versions just can’t quite match. If using canned, drain them well and skip the roasting step.

3. How do I make this soup thicker?

To thicken the soup, simply reduce the amount of broth by half a cup, or let it simmer uncovered for an additional 10 minutes after blending. You can also stir in a tablespoon of coconut cream for extra body.

4. Is sweet potato soup good for weight loss?

Sweet potato soup is relatively low in calories, naturally filling due to its fiber content, and free from refined carbohydrates. It can absolutely be part of a balanced, calorie-conscious diet. The fiber and healthy fats from coconut milk help keep you full longer.

5. Can I make this soup in a slow cooker?

Yes, this soup adapts well to a slow cooker. Add all the ingredients except the coconut milk and lime juice to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Blend until smooth, then stir in the coconut milk and lime juice before serving.

For more cozy slow cooker ideas, check out my Crockpot Fall Recipes.

Final Thoughts

Sweet potato soup has earned a permanent spot in my fall and winter rotation, and I think once you make it, it’ll earn one in yours too.

It’s the kind of recipe that looks impressive, tastes like you spent all day on it, and actually comes together in under an hour.

If you make this soup, I’d love to hear how it turned out for you. Drop a comment below, share it with a friend who loves cozy fall food, or tag me if you share it online.

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