This sweet potato soup is rich and creamy and the most delicious comfort food in a bowl! It’s easy to make and so satisfying.
If you love comforting soups then this sweet potato soup will soon be a favorite. It’s rich and filling and wonderful with some delicious bread on the side for dipping.
If you’re up for baking a delicious fresh loaf of homemade bread to serve alongside this then that will take things up a few levels on the scale of deliciousness. But pretty much any bread is going to taste amazing dipped into this soup.
Some recipes for sweet potato soup add in bacon, but this is a vegetarian version so we don’t. We DO however add an ingredient that adds a wonderful depth of flavor to this soup and has people asking if there IS bacon in it! The ingredient we add to it is a little almond butter.
It might seem like an odd addition, but it really tastes wonderful so I highly recommend you try it.
And if you love this soup then I’m willing to bet you’ll also love our roasted butternut squash soup and our pumpkin soup.
How To Make Sweet Potato Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onion, crushed garlic and finely chopped ginger and sauté until the onions are softened. Add in cayenne pepper and nutmeg and sauté briefly with the onions, garlic and ginger.
- Add peeled and chopped sweet potato and chopped carrots and toss with the onions and spices.
- Pour in vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer until the sweet potatoes and carrots are soft and cooked (about 15 minutes).
- Stir in almond butter.
- Blend the soup ideally using an immersion blender directly in the pot, but if you don’t have an immersion blender then allow the soup to cool for a few minutes and then transfer it in stages to your blender jug, blend and then return to the pot when it’s all blended.
- Stir in cream and add salt and pepper to taste.
Recipe Tips
Sweet Potatoes. The best sweet potatoes to use are the ones that have the orange flesh. They tend to have an orange or reddish peel. This recipe uses 2 and ½ pounds of peeled and chopped sweet potatoes which is approximately 4 large sweet potatoes.
Vegetable Stock/Broth. The kind of vegetable stock or broth you use will determine how much salt you’ll need to add in at the end. There can be very different amounts of sodium in different brands of vegetable stock or broth. If yours is pretty salty, then you may not even need to add any salt to your soup. And of course if it’s not very salty at all, then your soup may taste quite bland and will need a fair bit of salt added at the end to bring all the flavors to life.
Almond Butter. Almond butter tastes simply amazing in this soup. We only use a small amount – ¼ cup – but it really brings it with the flavor. It adds a richness and depth of flavor that is really amazing. You can of course omit it though if there are nut allergies. This soup is also very good on its own, but if you can have almond butter then I recommend you try it in this soup.
Heavy Cream. You can replace this with light cream or half and half if you like. Coconut cream (canned, unsweetened) or coconut milk (full fat, canned, unsweetened) also work great if you want a dairy-free version.
Immersion blender. An immersion blender is the most handy of kitchen tools when it comes to making soup as you can just blend your soup directly in the pot. If you don’t have an immersion blender then the next best thing is to use a regular blender. Just let your soup cool a little before you transfer it to your blender jug in stages, blend it up and then return it all to the pot.
Recipe Q&A
You definitely can. To make this soup dairy-free just replace the heavy cream with either canned coconut cream or canned full fat unsweetened coconut milk. It’s just as delicious.
It is ideal to peel your sweet potatoes first so that you have a lovely smooth texture for your soup.
Storing and Freezing
Keep leftover soup in the fridge (covered) for 4-5 days. You can reheat it in the microwave or on the stove.
It’s also freezer friendly for up to 3 months. If any separation occurs during freezing then just blend it up again when thawed.
More Delicious Soup Recipes
- Roasted Butternut Squash Soup
- Creamy Carrot Soup
- Tomato Basil Soup
- Middle Eastern Lentil Soup
- Creamy Zucchini Soup
- Tomato Soup
Did you make this recipe? Be sure to leave a comment and rating below.
Sweet Potato Soup
Ingredients
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 tsp Ginger Finely Chopped
- ¼ tsp Cayenne Pepper
- ¼ tsp Nutmeg
- 2 and ½ pounds Sweet Potatoes Approximately 4 Large*
- 2 Large Carrots Chopped
- 4 cups Vegetable Stock or Broth
- ¼ cup Almond Butter
- 1 cup Heavy Cream
- Salt and Pepper To Taste
For Serving (Optional):
- Swirl of Cream
- Ground Black Pepper
- Fresh Chopped Parsley
Instructions
- Add the olive oil to a pot along with the chopped onion, crushed garlic and finely chopped ginger and sauté until the onions are softened.
- Add the cayenne pepper and nutmeg and sauté briefly with the onions, garlic and ginger.
- Add the peeled and chopped sweet potatoes and chopped carrots and toss them with the onions and spices.
- Pour in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer until the sweet potatoes and carrots are soft and cooked (about 15 minutes).
- Stir in the almond butter.
- Blend the soup ideally using an immersion blender directly in the pot, but if you don't have an immersion blender then allow the soup to cool for a few minutes and then transfer it in stages to your blender jug, blend and then return to the pot when it's all blended.
- Stir in the cream and add salt and pepper to taste.
- Serve with a swirl of cream, some ground black pepper and fresh chopped parsley.
Video
Notes
- Sweet Potatoes. The best sweet potatoes to use are the ones that have the orange flesh. They tend to have an orange or reddish peel.
- Vegetable Stock/Broth. The kind of vegetable stock or broth you use will determine how much salt you’ll need to add in at the end. There can be very different amounts of sodium in different brands of vegetable stock or broth. If yours is pretty salty, then you may not even need to add any salt to your soup. And of course if your stock/broth is not very salty at all, then your soup may taste quite bland and will need a fair bit of salt added at the end to bring all the flavors to life.
- Almond Butter. Almond butter tastes simply amazing in this soup. You can also omit it though. This soup is very good on its own as well, but if you can have almond butter then I recommend you try it.
- Heavy Cream. You can replace this with light cream or half and half if you like.
- Make it Dairy-Free. Coconut cream (canned, unsweetened) or coconut milk (full fat, canned, unsweetened) also work great instead of the heavy cream if you want a dairy-free version.
- Storing and Freezing. Keep leftover soup in the fridge (covered) for 4-5 days. You can reheat it in the microwave or on the stove.It’s also freezer friendly for up to 3 months. If any separation occurs during freezing then just blend it up again when thawed.
This soup is wonderful! So rich and creamy. Definitely a winner. Thanks.
Thanks Madison!