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Sweet potato soup
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5 from 1 vote

Sweet Potato Soup

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.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 6
Calories: 431kcal
Author: Alison Hope


  • 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):


  • 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.



  1. 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. 
  2. 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.
  3. 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.
  4. Heavy Cream. You can replace this with light cream or half and half if you like.
  5. 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.
  6. 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.


Serving: 1Serving | Calories: 431kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 764mg | Potassium: 848mg | Fiber: 8g | Sugar: 12g | Vitamin A: 31770IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg