Sweet Potato Soup

This creamy Sweet Potato Soup is a family favorite, seasoned perfectly with garlic, ginger, cumin, and smoked paprika, and topped with toasted coconut flakes, chopped pistachios, and fresh thyme. You will quickly fall in love with this tasty soup and wonder why this hasn’t been on your regular rotation. Serve with a simple garden salad and cornbread.

We are soup fanatics, so we eat it year-round at our house. I don’t think I have ever met a soup I didn’t love. Our favorites include loaded potato soup, beef noodle soup, and chicken pot pie soup.

Ingredient Notes with Substitutions

See the complete ingredients on the recipe card below.

• Ginger: Use freshly grated ginger or ginger paste. Ginger paste will last a month when stored in the refrigerator. Most grocery stores sell ginger paste in tubes in the refrigerated produce section. Use it in Thai chicken salad and Hunan chicken.
• Paprika: This is not hot or sweet paprika. The peppers are smoked over an oak fire before grinding them, which adds a deep, rich, earthy flavor.
• Vegetable Broth: You can also use low-sodium chicken broth.
• Garnish: Try pepitas and croutons for crunch, plus fresh cilantro, yogurt, sour cream, and crispy onion straws.

How to Make Sweet Potato Soup

This is a summary; for the full list of ingredients and instructions, see the recipe card below.

1. Heat a little olive oil over medium-high heat. Add onion and cook until soft.
2. Reduce heat to medium-low, add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes, and cook for 5 minutes, stirring frequently.
3. Add vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the sweet potatoes are tender.
4. Use an immersion blender to process until smooth and to the desired consistency.
5. Remove from the heat, stir in the cream, ladle into bowls, and top with toasted coconut, chopped pistachios, and fresh thyme.

Preparation Tips

• Peel and cut the sweet potatoes into uniform-size cubes so they cook evenly.
• Cook the potatoes and spices for a few minutes over medium-low heat to boost the flavor.
• Boil the sweet potatoes until fork-tender. Use an immersion blender to process the soup until smooth and creamy. You can also use a stand blender, but blend in batches and remove the center cap the let steam escape.
• If you prefer, roast the peeled sweet potatoes on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and cook for about 30 minutes at 375 degrees or until fork-tender. Combine in a large pot with the vegetable broth and use an immersion blender to puree to the desired consistency. 

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