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Creamy Sweet Potato Soup

This luxurious and creamy sweet potato soup features warm spices and oven roasted sweet potatoes for maximum flavor and natural sweetness.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 1.5 cups each
Calories: 389 kcal
Course: Side Dish , Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 2 lbs. sweet potatoes $3.48
  • 2 Tbsp olive oil, divided $0.44
  • 1 yellow onion $0.70
  • 4 cloves garlic $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne $0.01
  • 1/8 tsp cinnamon $0.01
  • 1/4 tsp freshly cracked black pepper $0.04
  • 4 cups chicken broth $0.56
  • 1/2 cup heavy cream* $0.42
  • 1/4 tsp salt (or to taste) $0.02

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.
  2. Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
  3. While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.
  4. Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.
  5. Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.
  6. Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.
  7. Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.

Notes

  • *I finished off my soup with a dose of heavy cream because I had it on hand. However, you can either substitute it with full-fat coconut milk (the kind in the can, not the kind meant as a dairy milk substitute) or drizzle over some sour cream to finish, like in my pumpkin soup recipe. Or you can leave out the cream altogether. Truth be told, this soup was extremely delicious, even before I added the cream!
  • I finished off my soup with a dose of heavy cream because I had it on hand. However, you can either substitute it with full-fat coconut milk (the kind in the can, not the kind meant as a dairy milk substitute) or drizzle over some sour cream to finish, like in my
  • pumpkin soup recipe
  • . Or you can leave out the cream altogether. Truth be told, this soup was extremely delicious, even before I added the cream!

Nutrition Information

Serving 1.5cups Calories 389kcal (19%) Carbohydrates 51g (17%) Protein 6g (12%) Fat 19g (29%) Sodium 1144mg (48%) Fiber 7g (28%)

Nutrition Facts

Serving: 41.5 cups each

Amount Per Serving

Calories 389

% Daily Value*

Serving 1.5cups
Calories 389kcal 19%
Carbohydrates 51g 17%
Protein 6g 12%
Fat 19g 29%
Sodium 1144mg 48%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.