There’s nothing like a warm bowl of creamy sweet potato soup to comfort you on a chilly day! This easy, one-pot recipe combines sweet potatoes, aromatic spices, and a touch of cream for a silky-smooth texture. Plus, it’s quick to make, making it perfect for meal prep or a simple weeknight dinner.
With the natural sweetness of sweet potatoes, the warmth of ginger, and the smokiness of paprika, this soup is both flavorful and nourishing. Serve it with crusty bread or a grilled cheese sandwich for a complete meal.
👉 Keep reading for the full recipe, including ingredients, step-by-step instructions, storage tips, and FAQs!
Ingredients
Main Ingredients
- 3 medium sweet potatoes (peeled and cubed)
- 1 yellow onion (chopped)
- 5 garlic cloves (minced)
- 2 teaspoons fresh ginger (grated)
- 4 cups vegetable stock
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Seasonings & Spices
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil and butter in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened.
- Stir in garlic, ginger, cumin, and smoked paprika, and cook for 30 seconds until fragrant.
Step 2: Simmer the Soup
- Add the sweet potatoes, vegetable stock, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are very tender.
Step 3: Blend Until Smooth
- Ladle half of the soup into a blender. Remove the center cap of the lid to allow steam to escape, cover it with a towel, and blend for 1 minute until smooth.
- Transfer to a bowl and repeat with the remaining soup. (Alternatively, use an immersion blender directly in the pot.)
Step 4: Add Cream & Serve
- Return the blended soup to the pot and stir in the heavy cream.
- Rewarm over medium-low heat for 2-3 minutes, stirring occasionally.
- Serve hot, garnished with a drizzle of cream, olive oil, and black pepper.
Cooking Time & Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 bowls
Topping & Serving Suggestions
For the best experience, serve this creamy sweet potato soup with these delicious toppings:
Garnish Ideas
✔️ Drizzle of heavy cream or coconut milk for extra richness
✔️ A swirl of sour cream for a tangy contrast
✔️ Fresh herbs like chopped parsley, chives, or cilantro
✔️ Cracked black pepper and a sprinkle of red pepper flakes for heat
✔️ Homemade croutons for a crispy texture
What to Serve with Sweet Potato Soup
🍞 Crusty bread – Try artisan or sourdough bread for dipping
🧀 Grilled cheese sandwich – A classic pairing for a heartier meal
🥗 Side salad – A fresh green salad with vinaigrette balances the flavors
Pro Tips for the Best Sweet Potato Soup
💡 Chop Evenly: Cut the sweet potatoes into ½ to 1-inch cubes for even cooking.
💡 Use Fresh Ingredients: Fresh garlic and ginger add maximum flavor—worth the extra effort!
💡 Vent the Blender Lid: Prevent pressure buildup by leaving a small gap or using a towel.
💡 For Extra Creaminess: Use a high-powered blender instead of an immersion blender.
💡 Make It Spicy: Add ¼ teaspoon of cayenne pepper or red pepper flakes for a kick.
Storage, Reheating & Freezing Tips
How to Store
🥶 Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 5 days.
How to Reheat
🔥 Stovetop: Heat over low-medium heat, stirring occasionally, until warmed through. Add a splash of broth if needed to thin it out.
🔥 Microwave: Heat in 30-second intervals, stirring between each, until hot.
Can You Freeze Sweet Potato Soup?
✅ Yes! This soup is freezer-friendly and lasts up to 4 months in the freezer.
❄️ How to Freeze: Cool completely, then store in a freezer-safe container or portion into zip-top bags. Lay flat for easy storage.
🔥 How to Reheat from Frozen:
- Thaw overnight in the fridge before reheating on the stove.
- Or, heat frozen soup directly in a saucepan over low heat, stirring occasionally.
Frequently Asked Questions (FAQs)
Can I use frozen sweet potatoes instead of fresh?
Yes! You can add frozen sweet potato chunks directly to the pot without thawing. Just simmer a little longer until they are fork-tender.
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream for coconut milk or coconut cream to make this soup completely dairy-free and vegan.
Can I make sweet potato soup in a slow cooker?
Yes! Follow these steps:
1️⃣ Sauté the onions, garlic, and spices on the stovetop.
2️⃣ Transfer them to a slow cooker with the sweet potatoes, stock, salt, and pepper.
3️⃣ Cook on low for 6 hours or high for 3 hours until the potatoes are tender.
4️⃣ Blend, stir in the cream, and let warm for 10-15 minutes before serving.
Can I freeze sweet potato soup?
Yes! This soup is freezer-friendly for up to 4 months. Let it cool, then store in an airtight container or freezer bag.
How can I make the soup spicier?
For an extra kick, add ¼ teaspoon of cayenne pepper or a dash of red pepper flakes.
Final Thoughts
This creamy sweet potato soup is the perfect comfort food for fall and winter! It’s warm, cozy, and packed with rich flavors from garlic, ginger, and smoked paprika. Plus, it’s easy to make, meal-prep friendly, and freezer-safe—what more could you ask for?
Give this recipe a try and let us know how it turned out! Leave a comment below or share your version with us. 🍲✨
Creamy Sweet Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- Main Ingredients:
- 3 medium sweet potatoes peeled and cubed
- 1 yellow onion chopped
- 5 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 4 cups vegetable stock
- ½ cup heavy cream or coconut milk for dairy-free option
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Seasonings & Spices:
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Sauté the Aromatics
- Heat olive oil and butter in a large pot over medium heat.
- Add the chopped onion and cook for 5 minutes, stirring occasionally until softened.
- Stir in garlic, ginger, cumin, and smoked paprika, and cook for 30 seconds until fragrant.
- Step 2: Simmer the Soup
- Add the sweet potatoes, vegetable stock, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are very tender.
- Step 3: Blend Until Smooth
- Ladle half of the soup into a blender. Remove the center cap of the lid to allow steam to escape, cover it with a towel, and blend for 1 minute until smooth.
- Transfer to a bowl and repeat with the remaining soup. (Alternatively, use an immersion blender directly in the pot.)
- Step 4: Add Cream & Serve
- Return the blended soup to the pot and stir in the heavy cream.
- Rewarm over medium-low heat for 2-3 minutes, stirring occasionally.
- Serve hot, garnished with a drizzle of cream, olive oil, and black pepper.
Notes
✔️ For extra spice – Add ¼ teaspoon cayenne pepper or red pepper flakes.
✔️ Make it ahead – Store in the fridge for up to 5 days or freeze for up to 4 months.
✔️ Pairing idea – Serve with crusty bread, a grilled cheese sandwich, or a fresh green salad.