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White Sweet Potato Soup
5 from 9 votes

White Sweet Potato Soup

The creamy texture of white sweet potato is perfect in this blended soup. A little smoky, sweet, and savory, the simple ingredient list highlights the irresistible flavor of white sweet potatoes. Vegan, gluten-free, and easily adapted/allergy-friendly. Ready in 40 minutes!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Calories: 220 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 Tablespoon oil omit for oil-free diets, optional
  • 1 large yellow onion chopped
  • 4 large cloves garlic minced
  • 1¼ teaspoons cumin ground
  • ½ teaspoon smoked paprika
  • 2¼ pounds sweet potato white, peeled and cut into ½-inch thick pieces
  • 2 cups vegetable broth
  • 3 cups water
  • 1 bay leaf
  • salt
  • black pepper
Optional additions:
  • 1 to 2 teaspoons white wine vinegar or lemon juice, to taste
  • white pepper to taste
  • cayenne pepper to taste
  • ¾ to 1 cup coconut milk see Notes for other options, canned lite
  • 2 to 3 Tablespoons vegan butter
  • a few drops of liquid smoke

Instructions

    Cup of Yum
  1. Preheat a large soup pot over medium-low heat. Add the oil, if using, and cook the onion for about 5 minutes. Add the garlic, cumin, smoked paprika, and several turns of freshly cracked black pepper. Stir and cook for about 1 minute.
  2. Add the white sweet potatoes, broth, water, bay leaf, and ½ teaspoon fine sea salt. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook covered for 15 minutes or until the potatoes are soft.
  3. Remove the bay leaf, and let the soup cool for a few minutes. Now it's time to blend. Use an immersion blender or work in batches using a regular stand blender. NOTE: Hot liquids may expand in a stand blender. So use caution, and only blend small portions at a time.
  4. Once the soup is blended, taste and decide which flavors you'd like to add or enhance. I like to add the vinegar, 2 tablespoon vegan butter, about ¾ cup lite coconut milk, additional black pepper, and several dashes each of cayenne and white pepper.
  5. Serve hot with croutons or crusty bread and crumbled vegan feta or Parmesan cheese. This soup pairs well with a variety of different main dishes, salads, and sides.

Notes

  • Variations
  • Store leftover soup in the fridge for up to 5 days, or freeze for up to 2 months.
  • Nutrition reflects soup made with oil and including the coconut milk. 
  • Oil-Free: Feel free to use a splash of vegetable broth instead.
  • With cashew cream: Instead of coconut milk, you can use a basic cashew cream to add richness. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
  • Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers (saute w/the onion), cayenne pepper, chili oil, or your favorite hot sauce.
  • With herbs: Instead of the smoky flavor profile shared here, you can take this soup in a completely different direction. Incorporate thyme, rosemary and sage for autumn/Thanksgiving flavors.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 4g (6%) Fiber 3g (12%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 4g 6%
Fiber 3g 12%

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