Sweet Potato Soup
Okay, friend, let me tell you a funny thing—I’ve probably made this sweet potato soup more times than I’ve lost my keys (and that’s saying something). Once, I made this after a long, chilly day because I’d run out of dinner ideas, but now it’s become the gentle blanket my family expects once autumn rolls in. I still remember the second time I cooked it, my cousin Tom had come over, sniffed the air, and said, “Ooh, smells posh in here!” Which, you know, has been my gold standard for soup-smell ever since. If ‘posh’ is roasted veggies and the odd bit of spilled nutmeg on the floor, then so be it.
Why You’ll Love This Sweet Potato Soup
I make this when the fridge is looking a bit sad and I want something cozy without faffing about too much. My family goes mad for it—probably partly because I top it with crispy bacon when they’re lucky (and actually, once I panicked and used chorizo, which, honestly… not my brightest moment, but it works!). I love that it’s creamy, not too sweet, and if you find peeling sweet potatoes a pain, you can sort of zone out and catch up on your podcast; it’s just that easy. Plus, my kid will actually eat it and call it ‘fancy orange soup’ which is a small win in my book. Oh, and if you ever couldn’t get the blender lid on and splattered soup everywhere—been there. Comes off the wall, eventually.
What You’ll Need (Plus Some Lifelines!)
- 2 large sweet potatoes (about 800g, but nobody’s counting—if they’re gigantic, just use one and a half) – I sometimes swap one out for a carrot if I’m running low
- 1 onion, chopped (red onions are fine, any honestly, even a leek will do)
- 2 garlic cloves – but if all you’ve got is garlic powder, it’ll work in a pinch
- 4 cups vegetable broth (roughly 1 litre – I just use stock cubes most days, my gran swore by whatever was on special)
- 1 teaspoon ground cumin or nutmeg (sometimes I do a pinch of both if the mood strikes)
- Salt and pepper to taste (or a splash of soy sauce, which I once used by mistake—it was nice!)
- Optional: a splash of coconut milk or double cream for swirling
- Olive oil or any cooking oil (I’ve used sunflower—no one noticed)
How I Actually Make Sweet Potato Soup
- Grab a biggish pot and splash a bit of oil in. Heat over medium. Chuck in the chopped onions (or whatever oniony thing you found), and cook for maybe five minutes. It’s okay if the onions get a little brown—adds flavor! I tend to walk away and forget they’re there, tbh.
- Add the garlic (don’t stress if it’s more like a heaping spoon than precise cloves), and let that sizzle for about a minute. Smells amazing, right?
- Throw in the peeled, chunked sweet potato. Sometimes I keep the chunks big—makes it easier to fish out later when I taste for doneness.
- Sprinkle on the cumin (or nutmeg, or both), and give everything a good stir. (This is where I usually sneak a taste of the onions. Not sure why. Just habit.)
- Pour in the broth. Everything should be covered, more or less. Bring to a boil, then turn down to a nice simmer and pop the lid on slightly askew (so it doesn’t bubble everywhere—ask me how I know!). Let it go for about 20-25 min, or until the sweet potato is soft enough that it gives up when poked with a fork.
- Now comes the fun, slightly risky part: blending. If you have an immersion/stick blender, just stick her in and puree it right in the pot. Don’t worry if it’s a bit lumpy at first—go slow, no soup on the ceiling today! Or, tip into a jug blender (let it cool for a few or, well, you’ll only ever do hot soup in a blender ONCE). Blend till smooth. If it seems thick, I add a bit of water or more stock.
- Season with salt, pepper, and if you fancy, a splash of coconut milk or cream for a little ooh-la-la (my words, not Tom’s—he’d just say ‘lush’).
Some Notes from My Many Attempts
- This honestly tastes better the next day—something magic happens overnight, I swear.
- If your sweet potatoes are a bit stringy (which happens if they’ve been lurking in the cupboard for ages), just blend a bit longer or strain if you’re feeling fancy.
- I’ve forgotten the spices a few times and, weirdly, the soup is still good, just a bit less exciting.
- Peeling sweet potatoes is annoying. Actually, leave the skin on if you’re using organic and blend really well—it adds a rustic vibe!
Variations I’ve Tried (Some Better Than Others)
- Once, I added a chopped apple with the sweet potatoes—it was… interesting. Not my favorite, but kind of nice if you like things a bit tart.
- Sometimes I throw in a red chili for a spicy kick. (Warn your nan if you do!)
- Tried with pumpkin once instead of sweet potato—but it came out too watery. Stick with sweet spuds, is my advice.
- If you do eat meat, crispy bacon or pancetta bits on top = chef’s kiss.
Equipment—But Don’t Sweat It If You’re Missing Stuff
I use a big, sturdy pot (mine’s the cheapest one I could find at Wilko), a stick blender (but a potato masher does the trick if you like it chunky—though it’ll never win any beauty contests!), and a sharp-ish knife. If you only have a saucepan, just batch it—no drama.
Storing Your Soup (if There’s Any Left!)
Should last in the fridge for 3–4 days in a sealed container. Though, honestly, in my house, it never lasts more than a day. I once froze leftovers; it reheated just fine, but maybe it lost a little something in the freeze—could be my imagination.
How We Serve It At My Place
We always have this with thick, crusty bread (preferably toasted under the grill with a bit of butter—sometimes garlic rubbed on if I’m feeling chefy). Or I sometimes scatter over roasted seeds or even just a dollop of Greek yogurt and a lazy swirl of chili oil; depends if I’m trying to impress anyone. My son dips cheese toasties in his bowl—those little traditions.
Pro Tips (Learned the Hard Way)
- I once tried rushing the simmering step by cranking the heat—result: burnt bottom, weirdly raw potato bits. Don’t do it; patience is a virtue.
- Don’t overfill your blender, ever. (Soup volcano is real, and it’s as messy as it sounds.)
- Add the cream or coconut milk at the end—if you boil it, it can split and look, well, off.
Questions I Actually Get About This Soup
- Is it vegan? Yep—unless you add the bacon or cream, but use plant-based options and you’re sorted.
- Can I use normal potatoes? You can, but it’s a different beast. Tastier with sweet spuds, I reckon.
- My soup came out thin—what now? Just simmer with the lid off till it thickens up, or add a bit of cooked rice/potato to blend in. Works a treat.
- What goes with this besides bread? I usually say salad, but honestly, I’m not fussed. Crackers, a bit of grilled halloumi—go wild.
- Do I have to peel the potatoes? Actually, I find it works better if you do, but if you’re in a hurry, wash well and blend till smooth. Rustic is in.
For more cozy soup goodness, you can check out BBC Good Food’s take (seriously, they have some wild flavour combos) or if you want to geek out on sweet potato types, Serious Eats has a great guide.
If you try my soup or tweak it, drop me a comment—always curious what other folks come up with. And if you ever find yourself eating it straight from the pot at midnight, look, you’re in good company.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
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2Stir in the minced garlic, ground cumin, and smoked paprika. Cook for another minute until fragrant.
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3Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until sweet potatoes are very tender.
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4Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy.
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5Stir in the coconut milk. Season with salt and pepper to taste, and reheat gently if needed. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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