Description
Creamy Sweet Potato Soup is a smooth and flavorful blend of roasted sweet potatoes, savory spices, and cream. Easy to prepare and full of warmth, it’s perfect for cozy meals or make-ahead lunches.
Ingredients
Scale
2 lbs sweet potatoes
2 Tbsp olive oil, divided
1 yellow onion
4 cloves garlic
½ tsp ground cumin
¼ tsp smoked paprika
⅛ tsp cayenne
⅛ tsp cinnamon
¼ tsp black pepper
4 cups chicken broth
½ cup heavy cream (or coconut milk)
¼ tsp salt (or to taste)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Slice the sweet potatoes in half lengthwise, and prick their skins a few times with a fork.
- Rub 1 Tbsp of olive oil over all surfaces of the sweet potatoes, then place them face‑down on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, then check by piercing with a fork whether they’re tender all the way through. If not, continue roasting for 10 more minutes (depending on size). Let them cool slightly.
- While the sweet potatoes are cooling, dice the onion and mince the garlic. Heat the remaining 1 Tbsp olive oil in a skillet over medium heat; sauté the onion and garlic until the onion is soft and translucent.
- Stir in the cumin, smoked paprika, cayenne, cinnamon, and black pepper, and cook for another minute until the spices become fragrant.
- Scoop out the sweet potato flesh from the skins and transfer into a blender (6 cup capacity or larger). Add the onion‑garlic‑spice mixture and 2 cups of chicken broth (be sure to swirl a little broth in the skillet to pick up any spices and add that into the blender too). Blend until smooth.
- Pour the puréed mixture into a soup pot and add the remaining 1‑2 cups chicken broth depending on how thick or thin you like your soup (less for thick, more for thinner). Heat through over medium heat.
- Stir in the heavy cream (or substitute). Give the soup a taste and season with more salt and pepper if desired. Serve hot.
Notes
Use coconut milk for a dairy-free version. Adjust broth to control thickness. Great with crusty bread or salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 389
- Carbohydrates: 51g
- Protein: 6g