29+ Sweet Potato Soup Recipes You Must Try

If you’re looking for cozy and comforting dishes to warm you up, sweet potato soup is a fantastic choice! Rich in flavor and packed with nutrients, it can be whipped up in a variety of ways to suit any taste. From creamy blends to spicy kicks, this collection of 29+ sweet potato soup recipes has something for everyone—get ready to satisfy your cravings and enjoy a hearty bowl of goodness!

Sweet Potato and Carrot Ginger Soup

This sweet potato and carrot ginger soup is a warm hug in a bowl. The vibrant orange color is inviting, and the creamy texture makes it perfect for chilly days. Sweet potatoes and carrots blend beautifully, creating a naturally sweet base. Ginger adds a nice kick, balancing the flavors perfectly.

To make this soup, start by sautéing onions and garlic until fragrant. Then, add chopped sweet potatoes and carrots, along with fresh ginger. Pour in vegetable broth and let it simmer until everything is tender. Blend until smooth, and finish with a swirl of coconut milk for creaminess. Garnish with fresh herbs for a pop of color.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 large carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can coconut milk
• Salt and pepper to taste
• Fresh herbs for garnish

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, cooking until soft.
2. Add the diced sweet potatoes, sliced carrots, and grated ginger. Stir for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Using an immersion blender, blend the soup until smooth. You can also transfer it to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper. Heat through before serving.
6. Garnish with fresh herbs and enjoy!

Thai Sweet Potato Soup with Lemongrass

This Thai Sweet Potato Soup is a delightful blend of flavors, perfect for a cozy meal. The vibrant orange color hints at the sweet potatoes, while the fresh basil and lime add a refreshing touch. The creamy texture makes it comforting, while the lemongrass brings a unique zing that elevates the dish.

To make this soup, you’ll need some simple ingredients. Start with sweet potatoes, lemongrass, coconut milk, and fresh herbs. The combination of these ingredients creates a rich and satisfying soup that’s both healthy and delicious.

Here’s how to whip it up:

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 stalk of lemongrass, chopped
• 1 can (400 ml) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Lime wedges for serving

Instructions

1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the diced sweet potatoes and chopped lemongrass, stirring for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
4. Stir in the coconut milk and blend the soup until smooth using an immersion blender.
5. Season with salt and pepper. Serve hot, garnished with fresh basil and lime wedges.

Savory Sweet Potato and Garlic Soup

This savory sweet potato and garlic soup is a warm hug in a bowl. The vibrant orange color of the soup is inviting, hinting at the rich flavors waiting inside. Sweet potatoes are known for their natural sweetness, which pairs perfectly with the robust flavor of garlic. Together, they create a comforting dish that’s perfect for any season.

The image shows a beautifully presented bowl of soup, garnished with fresh parsley and a few cloves of garlic. The sweet potato sits nearby, showcasing its earthy tones. This setup not only highlights the main ingredients but also adds a rustic charm to the dish.

Making this soup is simple and rewarding. You’ll find that the combination of sweet potatoes and garlic creates a delightful balance of flavors. It’s great for a quick weeknight dinner or as a starter for a special occasion.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the diced sweet potatoes, cumin, paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Sweet Potato and Lentil Soup

Sweet potato and lentil soup is a delightful dish that warms the soul. The vibrant orange color of the soup is inviting, and it’s packed with nutrients. This recipe combines the natural sweetness of sweet potatoes with the hearty texture of lentils, creating a comforting meal.

The soup is often garnished with fresh herbs, adding a pop of color and flavor. Pair it with crusty bread for a satisfying lunch or dinner. It’s easy to make and perfect for meal prep!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add diced sweet potatoes, lentils, cumin, and paprika. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 25-30 minutes, or until lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
5. Season with salt and pepper. Serve hot, garnished with fresh parsley and alongside crusty bread.

Creamy Coconut Sweet Potato Soup

This creamy coconut sweet potato soup is a delightful blend of flavors and textures. The vibrant orange color of the soup is inviting, making it perfect for any meal. Topped with a swirl of coconut cream and fresh cilantro, it looks as good as it tastes.

The soup is made with sweet potatoes, which add natural sweetness and creaminess. Coconut milk gives it a rich texture, while lime adds a refreshing zing. This combination makes for a comforting dish that warms you up on chilly days.

To make this soup, you’ll need a few simple ingredients. Start with sweet potatoes, onion, garlic, ginger, and coconut milk. You can also add spices like cumin and coriander for extra flavor.

Here’s how to prepare it:

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Juice of 1 lime
• Cilantro for garnish

Instructions

1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the diced sweet potatoes, cumin, and coriander. Stir for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
4. Blend the soup until smooth, then stir in the coconut milk and lime juice. Season with salt and pepper.
5. Serve hot, garnished with cilantro and a drizzle of coconut cream.

Curried Sweet Potato and Coconut Milk Soup

This Curried Sweet Potato and Coconut Milk Soup is a warm hug in a bowl. The vibrant orange color hints at the rich flavors inside. Sweet potatoes blend beautifully with creamy coconut milk, creating a smooth texture that’s hard to resist. The sprinkle of red pepper flakes adds a touch of heat, while fresh cilantro brightens each spoonful.

Making this soup is simple. Start by sautéing onions and garlic in a pot. Then, add diced sweet potatoes, curry powder, and vegetable broth. Let it simmer until the sweet potatoes are tender. Blend everything until smooth, then stir in coconut milk for that creamy finish. Serve it hot, garnished with a swirl of coconut milk and a sprinkle of cilantro.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add diced sweet potatoes and curry powder, stirring for a minute until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper. Heat through.
6. Serve hot, garnished with a swirl of coconut milk, red pepper flakes, and fresh cilantro.

Spicy Sweet Potato and Chipotle Soup

This Spicy Sweet Potato and Chipotle Soup is a warm hug in a bowl. The vibrant orange color hints at the rich flavors waiting to be savored. Topped with fresh cilantro and a slice of avocado, it’s not just a feast for the taste buds but also for the eyes. The smoky chipotle adds a kick, balancing perfectly with the sweetness of the potatoes.

Making this soup is simple and rewarding. Start by sautéing onions and garlic in a pot, then add diced sweet potatoes and vegetable broth. Let it simmer until the potatoes are tender. Blend until smooth, then stir in chipotle peppers for that spicy touch. Serve hot, garnished with avocado slices and a sprinkle of chili flakes for extra heat.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1-2 chipotle peppers in adobo sauce, minced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Slices of avocado for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
3. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
4. Stir in minced chipotle peppers and season with salt and pepper. Heat through.
5. Serve hot, garnished with avocado slices and fresh cilantro.

Roasted Sweet Potato and Apple Soup

This roasted sweet potato and apple soup is a warm, comforting dish perfect for chilly days. The vibrant orange color of the soup, combined with the fresh apple slices on top, makes it visually appealing. The sweetness of the roasted sweet potatoes pairs beautifully with the tartness of the apples, creating a delightful balance of flavors.

To make this soup, you’ll need a few simple ingredients. Start with fresh sweet potatoes and apples, which are the stars of this dish. Roasting them enhances their natural sweetness and adds depth to the flavor. A touch of cinnamon brings warmth, while vegetable broth ties everything together.

This soup is not only delicious but also easy to prepare. You can enjoy it as a light lunch or as a starter for dinner. Serve it warm, garnished with a sprinkle of cinnamon or a drizzle of olive oil for an extra touch.

Creamy Sweet Potato and Mushroom Soup

This creamy sweet potato and mushroom soup is a delightful blend of flavors that warms the soul. The vibrant orange color of the sweet potatoes contrasts beautifully with the earthy tones of the mushrooms. It’s a comforting dish perfect for any season.

To make this soup, you’ll need fresh sweet potatoes, mushrooms, onion, garlic, vegetable broth, and a splash of cream for that rich texture. Start by sautéing the onions and garlic until fragrant, then add the diced sweet potatoes and mushrooms. Pour in the vegetable broth and let it simmer until everything is tender.

Once cooked, blend the mixture until smooth. Stir in the cream and season with salt and pepper to taste. Serve hot, garnished with extra sautéed mushrooms on top for a lovely presentation.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until soft.
2. Add diced sweet potatoes and sliced mushrooms. Stir for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until sweet potatoes are tender, about 15-20 minutes.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the heavy cream and season with salt and pepper. Heat through and serve hot.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a warm hug in a bowl. The vibrant colors of the sweet potatoes and black beans make it visually appealing and inviting. Topped with fresh avocado slices and cilantro, it’s not just tasty but also nutritious.

The combination of sweet potatoes and black beans creates a hearty texture. Sweet potatoes add a natural sweetness, while black beans provide protein and fiber. This soup is perfect for a cozy night in or a quick lunch. Plus, it’s easy to make!

Gather your ingredients and get ready to whip up this delicious soup. It’s a great way to enjoy the flavors of fall or any time of year.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add diced sweet potatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper. Stir well.
3. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
5. Serve hot, topped with avocado slices and fresh cilantro.

Vegan Sweet Potato Soup with Spinach

This vegan sweet potato soup is a warm hug in a bowl. The vibrant orange color comes from the sweet potatoes, which are packed with nutrients. Adding spinach not only boosts the flavor but also adds a lovely green touch to the dish. The creamy texture makes it comforting, while the fresh spinach gives it a pop of color and freshness.

To make this soup, start by sautéing onions and garlic in a pot. Then, add diced sweet potatoes and vegetable broth. Let it simmer until the sweet potatoes are tender. Blend until smooth, then stir in fresh spinach until wilted. You can top it with pumpkin seeds for a delightful crunch.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until soft.
2. Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until sweet potatoes are tender.
3. Blend the soup until smooth using an immersion blender or regular blender.
4. Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
5. Season with salt and pepper to taste. Serve hot, garnished with pumpkin seeds.

Maple Sweet Potato Soup with Thyme

This Maple Sweet Potato Soup is a warm hug in a bowl. The vibrant orange color is inviting, and the swirl of cream adds a touch of elegance. Fresh thyme sprigs on top not only look great but also enhance the soup’s earthy flavor.

Sweet potatoes are the star here, bringing natural sweetness that pairs beautifully with maple syrup. The thyme adds a savory note, balancing the flavors perfectly. This soup is not just delicious; it’s also packed with nutrients, making it a fantastic choice for a cozy meal.

To make this soup, you will need a few simple ingredients. Start with sweet potatoes, onion, garlic, vegetable broth, maple syrup, and fresh thyme. Blend everything until smooth for a creamy texture that’s sure to please.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup maple syrup
• 1 tablespoon fresh thyme leaves
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion and garlic until soft.
2. Add the sweet potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
4. Stir in the maple syrup and season with salt and pepper.
5. If desired, swirl in the heavy cream before serving. Garnish with extra thyme if you like.

Sweet Potato and Kale Soup

This sweet potato and kale soup is a delightful blend of flavors and textures. The vibrant orange color of the soup is inviting and hints at the rich taste waiting inside. Sweet potatoes provide a creamy base, while kale adds a nice crunch and a pop of green. Topped with sesame seeds, this dish is not only nutritious but also visually appealing.

Making this soup is simple and rewarding. Start by sautéing onions and garlic until fragrant. Then, add diced sweet potatoes and vegetable broth, letting it simmer until the potatoes are tender. Blend until smooth, then stir in chopped kale and let it wilt. Season with salt and pepper to taste for a comforting bowl of goodness.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups kale, chopped
• Salt and pepper to taste
• 1 tablespoon sesame seeds for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until soft.
2. Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
4. Stir in chopped kale and let it cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds.

Sweet Potato and Bacon Chowder

This Sweet Potato and Bacon Chowder is a warm and comforting dish that’s perfect for chilly days. The creamy texture of the soup pairs wonderfully with the crispy bacon, creating a delightful combination of flavors. The vibrant orange of the sweet potatoes adds a pop of color, making this chowder not just tasty but visually appealing too.

To make this chowder, you’ll need some basic ingredients that you probably already have in your kitchen. Start with sweet potatoes, bacon, onions, garlic, and a few spices. The bacon is cooked first to render its fat, which will then be used to sauté the onions and garlic. This step adds a rich flavor base to the soup.

Next, you’ll add diced sweet potatoes and broth, letting everything simmer until the potatoes are tender. For a creamy finish, stir in some heavy cream or coconut milk. Top it off with crispy bacon bits and fresh chives for a burst of flavor. This chowder is not only filling but also packed with nutrients, making it a great choice for a cozy meal.

Ingredients

• 4 medium sweet potatoes, peeled and diced
• 6 slices of bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
3. Add Sweet Potatoes: Stir in the diced sweet potatoes and smoked paprika. Cook for a few minutes.
4. Add Broth: Pour in the broth and bring to a boil. Reduce heat and let it simmer until the sweet potatoes are tender, about 15-20 minutes.
5. Blend: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of it.
6. Add Cream: Stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
7. Serve: Ladle the chowder into bowls and top with crispy bacon bits and chopped chives.

Sweet Potato and Tomato Basil Soup

This sweet potato and tomato basil soup is a delightful blend of flavors that warms the soul. The vibrant orange color of the soup is inviting, and the fresh basil leaves on top add a pop of green that makes it visually appealing. Sweet potatoes provide a creamy texture and natural sweetness, while tomatoes bring a tangy brightness to the dish.

Making this soup is simple and rewarding. Start by roasting sweet potatoes until they are tender. Then, sauté onions and garlic in a pot, adding chopped tomatoes and vegetable broth. Blend everything together until smooth and creamy. Finish with fresh basil for that aromatic touch.

Serve this soup with a slice of crusty bread or a sprinkle of cheese on top for an extra treat. It’s perfect for a cozy night in or as a starter for a dinner party. Enjoy the comforting flavors and the health benefits of this nutritious dish!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, plus more for garnish
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.
3. Add the roasted sweet potatoes, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
4. Remove from heat and stir in the fresh basil. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Return the soup to the pot, season with salt and pepper, and heat through before serving. Garnish with additional basil leaves.