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Bringing you a Sweet Potato Soup recipe for everyone to enjoy! This soup is the perfect mixture of sweet potatoes, a hint of apples, and some amazing spices. It is naturally gluten-free and an easy soup to make in batches!

sweet potato soup garnished with parsley and cashews.

Recipe Difficulty – Very Easy

Why this recipe works

Soups are a great go-to recipe in those colder months. This Sweet Potato Soup is a great one to add to your line-up. Having a vegetable based soup is a great way to fill your soul.

Sweet potato is one of my favourite vegetables so I had to make a comforting soup with them.

Ingredients to make Sweet Potato Soup

Ingredients to make Sweet Potato Soup.
  1. Olive Oil – is used to cook the onion.
  2. Sweet Potatoes – have a deliciously sweet flavour that makes for a great soup.
  3. Apple – pairs beautifully with sweet potatoes.
  4. Garlic Cloves – bring an umami flavour to this soup.
  5. Ginger Powder – has a bit of a peppery zest to it.
  6. Coriander Powder – is both floral and citrusy.
  7. Paprika – adds a beautiful colour and is generally mild and sweet.
  8. Vegetable Broth – forms the base of the soup.
  9. Cream – helps to thicken the soup. I use dairy-free.
  10. Parsley – makes for a great garnish.
  11. Chopped Cashews – add a nice crunch to this soup.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Fruits and Vegetables – You can change up the flavours by adding carrot, red peppers, pears, butternut squash, and more!
  • Ginger Powder – Fresh ginger can be substituted at a rate of 1 tbsp fresh ginger for each 1/4 tsp of powdered ginger.
  • Cream – Soy cream works great for a vegan meal. You could also use combinations of heavy cream, plain yoghurt, sour cream, or full-fat coconut milk.
  • Vegetable Stock – Chicken stock or broth would also work well.

Variations

  • Spicy – Cook or top with some red pepper flakes for a bit of heat.
  • Deluxe – Top each bowl with a drizzle of cream and some pumpkin seeds in addition to the parsley and chopped cashews to level up this soup.
  • Kid friendly – Orange soup may be a bit off-putting to kids at first, but have them crumble some crackers on top or enjoy with a crusty peace of buttered bread.

How to make Sweet Potato Soup

sweet potato, apple, onion and garlic on a cutting board.

Step 1: Start by peeling sweet potatoes and apples and cutting them into 1-inch pieces. Dice the onion and garlic.

cooking onions on olive oil.

Step 2: Then, heat olive oil in a sauce pot over medium-high heat. Add onions and cook until tender, for 5 minutes.

sweet potato and apples in a sauce pot.

Step 3: Add sweet potatoes and apples in a sauce pot. Cook for 8-10 minutes, stirring.

adding garlic and spices to the sauce pot.

Step 4: Add garlic and spices and cook until fragrant (2 to 3 minutes).

vegetable broth and soy cream mixed with vegetables and spices.

Step 5: Add vegetable broth and soy cream. Season to taste with salt and black pepper. Stir. Bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.

blended sweet potato soup in a food blender.

Step 6: Remove the soup from the heat and allow it to cool slightly. Transfer the soup to a food blender or use an immersion blender and blend until smooth.

Hint: If you like your soup slightly chunkier, leave some out when blending or stop blending when it gets to your desired consistency.

Leftovers

Store leftovers in an airtight container for up to five days. Reheat in the microwave or on the stove.

Recipe FAQs

What pairs with Sweet Potato Soup?

If you want a heartier meal, pair this soup with some meat. To keep it cozy, add a nice chunk of bread. For a healthier option, a green rocket salad would work great.

What should you garnish Sweet Potato Soup with?

I like to keep it simple with chopped cashews and some parsley. Some other options are a swirl of coconut milk, cilantro, pepitas, pistachio, or croutons.

How healthy is Sweet Potato Soup?

Sweet Potato Soup is quite good for you! Sweet Potatoes themselves are high in fiber, potassium, and other vitamins. With vegetable broth as the main base, it makes for a healthy meal.

More Sweet Potato recipes

soup with sweet potato and apples.

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Rate it…

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5 from 2 votes

Sweet Potato Soup

This sweet potato soup is perfect for chilly days. Packed with natural sweetness and nutrients, it’s a wholesome and delicious choice!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
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Ingredients 

  • tbsp olive oil
  • 1 onion, chopped
  • 680 g sweet potatoes
  • 1 apple, peeled and cored
  • 2 garlic cloves, chopped
  • ½ tsp ginger powder
  • ½ tsp coriander powder
  • ½ tsp paprika
  • 1 litre vegetable broth
  • ½ cup cream, I used soy
  • Fresh parsley, for garnish
  • Chopped cashews, for garnish, optional

Instructions 

  • Start by peeling sweet potatoes and apples and cutting them into 1-inch pieces. And dice the onion and garlic.
  • Then, heat olive oil in a saucepot over medium-high heat. Add onions and cook until tender, for 5 minutes.
  • Add sweet potatoes and apples in a saucepot. Cook for 8-10 minutes, stirring.
  • Add garlic and spices and cook until fragrant (2 to 3 minutes).
  • Add vegetable broth and soy cream. Season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.
  • Remove the soup from the heat and allow it to cool slightly. Transfer the soup to a food blender and blend until smooth.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. 
To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and reheat in the microwave or on the stove.
Tip 1: If you have the time, you can roast the sweet potatoes in the oven on a baking sheet rather than boiling them. Cook until fork-tender.
Tip 2: This is a great soup for batch cooking. Double or triple the recipe and freeze some for later. You can also freeze in individual servings for plan-ahead lunches.
Tip 3: To add some protein, blend in some red lentils to this soup.

Nutrition

Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Fiber: 7g | Sugar: 15g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




4 Comments

  1. 5 stars
    Hi James this recipe turned out just Amazing
    Tried sweet potato soup and as a side.dish had crackers,had a filling felling and can’t Thank you enough

    Thanks for the recipe Healthy living James will.defo rate this.