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–+ servings
sweet potato soup garnished with parsley and cashews.
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5 from 4 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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

  • 1½ 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
Metric - US Customary

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