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.
- Heat a little olive oil over medium-high heat. Add onion and cook until soft.
- Reduce heat to medium-low, add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes, and cook for 5 minutes, stirring frequently.
- Add vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the sweet potatoes are tender.
- Use an immersion blender to process until smooth and to the desired consistency.
- 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.
More Sweet Potato Recipes
Sweet Potato Soup
Smooth and creamy Sweet Potato Soup is quick and easy to make. With hints of ginger, cumin, and paprika, and topped with toasted coconut flakes and chopped pistachios, it is full of flavor and texture. It is a delicious first course for Thanksgiving and Christmas.
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Servings: 6 servings
Calories: 195kcal
Ingredients
Sweet Potato Soup
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth or low-sodium chicken broth
- 1 teaspoon kosher salt
- ½-1 teaspoon freshly ground black pepper to taste
- ¼ cup heavy cream, divided
Toppings
- Roasted pistachios
- Homemade croutons
- Chopped Pistachios
- Heavy Cream
- Red Pepper Flakes
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until it is soft.
- Reduce the heat to medium-low and add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes. Cook for 5 minutes, stirring several times.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender.
- Use an immersion blender or a stand blender with the center cap removed to let steam escape, and process until smooth.
- Season with kosher salt and freshly ground black pepper to taste. Remove from the heat, stir in the cream, ladle into bowls, and top with toasted coconut, chopped pistachios, and fresh thyme.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
- To freeze, first cool completely. Then ladle into heavy-duty freezer storage bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 195kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 446mg | Potassium: 645mg | Fiber: 3g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg
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Vanessa Palma
I loved everything about this soup and so did the family. I’m so glad I found this recipe.
Beth Pierce
Thanks, Vanessa! I am glad that you and your family liked the soup!
Amber
This looks so yummy and pretty easy to make. Printing and making next time I need a soup.
Megan
Your Sweet Potato Soup recipe is fantastic! The instructions are clear and easy to follow, and the end result is a delicious and comforting soup. It’s the perfect blend of flavors and a delightful addition to any meal. Thank you for sharing this wonderful recipe!
Beth Pierce
The pleasure is all mine, Megan!
Sue
Oh my goodness, this Sweet Potato Soup looks absolutely divine! 🌟🔥 The combination of garlic, ginger, cumin, and smoked paprika sounds like the perfect flavor blend. 🤩👌 And those toppings with toasted coconut flakes, chopped pistachios, and fresh thyme are pure genius! 🥥🌿 I can already imagine how comforting and delicious this must be. Can’t wait to try it out and make it a new family favorite too! 🙌👪
Beth Pierce
Thanks, Sue! I hope you enjoy it as much as we do!
Lisa
You cannot go wrong with sweet potato soup. It’s simple to make and it really fills me up!
Beth Pierce
So true!
Renee
Who knew that sweet potato soup was so good and easy to make. This soup is going on my rotation thanks to you and your great recipe.
Rosey
Perfect timing to see this. My granddaughter is on her way to visit and she is the world’s biggest sweet potato lvoer.
Beth Pierce
Thanks, Rosey! I sure hope your granddaughter likes the soup.
Monidipa
Absolutely loved the Sweet Potato Soup recipe! The blend of flavors was incredible, and it was so easy to follow. This will definitely become a regular dish on our table. Thanks for sharing this delightful recipe!
Beth Pierce
Thanks, Monidipa! I am so glad that you liked the sweet potato soup.
Sammie
This Sweet Potato Soup sounds absolutely delicious and it’s great to hear that not only is it a family favorite, but it’s also seasoned with such flavorful ingredients. The toasted coconut flakes, chopped pistachios, and fresh thyme on top sound like the perfect finishing touch. I can’t wait to try this recipe and add it to my own regular rotation! Thank you for sharing this mouthwatering dish.
Richard
I love this sweet potato recipe. It turned out so creamy and so yummy! The suggested toppings were spot on. Thanks for sharing, Beth.