Fitness / May 9, 2024

Sweet Potato Soup Recipe

This subtly sweet and savory broth is sure to make Sweet Potato Soup fans out of the pickiest of eaters!

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I must admit—I haven’t always liked sweet potatoes. It has something to do with the name. A potato that’s sweet? No, thank you. Also, for Thanksgiving, my grandma used to serve sweet potatoes topped with marshmallows. How does that even go with turkey? It wasn’t until I reached adulthood that I learned that the sweet potato is more than just an orange pile of mush you’re forced to eat on holidays. It’s a delicious, nutritious, and versatile starch that elevates fries, tops burgers, and, yes, makes one heck of a soup. I think you’ll find that this sweet potato soup recipe will be a forever favorite, frequently gracing your bowl.
This sweet potato soup recipe blends the sweet and the savory. The leeks, garlic, and onion add a wonderful depth of flavor, while the sweet potatoes bring a creamy texture and natural sweetness. Additionally, the tablespoon of cumin levels the soup with its warm and earthy nuttiness. Overall, it’s a well-balanced soup that’s perfect as a side or main meal for your next dinner party.

Is Sweet Potato Soup Healthy?

Absolutely. Sweet potatoes contain a long list of vitamins and minerals, like vitamin A, vitamin C, potassium, and iron. They’re also an excellent source of fiber. And let’s not forget about the leeks, which are high in vitamins and minerals. There’s only ⅓ cup of cream (or butter) in the soup, along with a few tablespoons of olive oil, both of which are healthy fats; however, if you’re watching your dairy, ditch the cream for oat milk or vegan butter. The taste and consistency shouldn’t change too much.

Why Use Cumin in Sweet Potato Soup?

Cumin has grown in popularity and usage in the Western diet. Food lovers everywhere use this spice to bring a whole new layer to milder recipes like sweet potato soup. Its warm, earthy undertones often enhance whatever recipe you put it in. Using cumin in this soup helps marry the savory, pungent elements of the garlic, leeks, and onions with the inherent creaminess of this soup’s flavor profile. Plus, cumin comes packed with health benefits, like promoting digestion and providing a good source of iron. Is this your first time trying cumin? Let us know in the comments!

INGREDIENTS

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter or additional olive oil
2 large onions, diced
2 leeks, white and pale green parts only, sliced
2 cloves garlic, minced
2 pounds sweet potatoes, peeled and cut into chunks
1 tablespoon ground cumin
5 cups low-sodium vegetable or chicken stock
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/3 cup cream or a 1–2 tablespoons of butter
Optional Toppings: olive oil, cream, yogurt, sour cream, croutons, chopped nuts, crispy shallots

INSTRUCTIONS

Sauté

Begin by cooking the onions, leeks, and garlic in a blend of olive oil and butter until they’re soft.

Spice

Add the sweet potatoes and cumin to the pot, stirring to infuse the flavors.

Simmer

Introduce the stock and seasonings, then simmer until the sweet potatoes are fork-tender.

Blend

Puree the soup with an immersion blender and stir in cream for a velvety texture.

Garnish & Serve

Top with a drizzle of your choice and a crunchy element for texture.

Devour!

FAQs & Tips

How do I prep and store this soup?

If you have any leftovers, this soup stores great in the fridge for up to five days. It also freezes well—just be sure to use a freezer-safe container or Ziploc bag. The soup should stay fresh for about three months.

Which toppings would go well with this soup?

Homemade croutons are always good. Crumbled bacon or even a dollop of yogurt or sour cream tastes great! I also like toasted sesame seeds or pecans.

What’s the best way to adjust the soup’s thickness?

If the soup is too thick for some reason, thin it by adding more stock or water. And if the soup looks thin, try simmering longer; this should help reduce and thicken it.

Serving Suggestions

I like to make this soup on Meatless Mondays. I’ll serve it with a hearty cauliflower steak or grilled broccoli. It also makes a good side for steaks and fish. And when autumn rolls around, add this to your favorite Thanksgiving sides!

Sweet Potato Soup

This subtly sweet and savory broth is sure to make Sweet Potato Soup fans out of the pickiest of eaters!

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 368kcal

Author FoodFaithFitness

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter or additional olive oil
2 large onions diced
2 leeks white and pale green parts only, sliced
2 cloves garlic minced
2 pounds sweet potatoes peeled and cut into chunks
1 tablespoon ground cumin
5 cups low-sodium vegetable or chicken stock
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/3 cup cream or a 1–2 tablespoons of butter
Optional toppings: olive oil cream, yogurt, sour cream, croutons, chopped nuts, crispy shallots

Instructions

Heat the olive oil and butter in a large pot over medium heat. Sauté the onions, leeks, and garlic for about 5 minutes until they are soft and fragrant.
Stir in the sweet potatoes and cumin, and continue to cook for 3 more minutes, making sure to stir frequently.
Pour in the stock and season with salt and pepper. Bring the mixture to a simmer and let it cook for 20 minutes, or until the sweet potatoes are tender.
Turn off the heat and use an immersion blender to puree the soup until smooth. Then, mix in the cream or butter until well combined.
Serve the soup in bowls, topped with your choice of olive oil, cream, yogurt, or sour cream, and add a sprinkle of your preferred crunchy topping. DEVOUR!