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Make your own hearty Sweet Potato Soup in 30 minutes with this easy recipe that the whole family will love. With warming but mild spices, a little creaminess and packed with nutritious veg, make this colourful one pot soup on the hob when the day calls for pure comfort.
I’ll be honest, sweet potatoes are something I’d slightly forgotten about after seriously overdoing them way back in my uni days!
Having recently had some left over from a photo shoot (I am a food stylist as well as recipe developer), I wrote this Sweet Potato Soup recipe and reminded myself why I love them.
It’s perfect for a cold autumn/winter day, sitting on the sofa watching something easy on the telly.
It’s all pretty low effort as well as speedy – simply fry up the base ingredients, simmer in stock, add in some coconut milk and then whizz with a handheld blender so it’s nice and smooth.
It’s a lovely thick soup, which I find satisfying and filling, but if you’d like a thinner soup, add a splash of hot water or extra stock until it reaches your preferred consistency.
I use vegetable stock to keep this soup vegetarian (it’s also dairy free and vegan) but you could use chicken stock if you prefer.
When it comes to serving it, it has to be some chunky bread to dip in.
I always keep bread in the freezer, whether it’s a couple of slices for toast or one of those little baguettes to throw in the air fryer, so I’d definitely serve this with something warm and crusty on the side (especially delicious if it’s Sarah’s No Knead Bread!)
Why you’ll love this easy Sweet Potato Soup recipe
⭐️ Ready in 30 mins in one pan
⭐️ Delicious, nutritious and bright colour!
⭐️ Make a big batch for the freezer
Pippa’s Notes
This soup is made with the simple base of vegetables and stock, but with additional goodness from garlic, ginger and aromatic spices – we also add coconut milk here, which works so well with sweet potato and gives a lovely creaminess.
A couple of carrots offer a little sweetness and extra colourful vitamins.
Cooking the spices for a minute or so before adding the stock means their flavour really comes out in the final dish. It’s a quick and easy extra step but makes a big difference to how delicious your soup turns out, so try not to skip it.
I like the spices as they are and this is a mild recipe, so is perfect for children as well as adults, but you can add a sprinkling of chilli flakes if you like a little extra warmth – it would be really delicious with a little extra spice!
Sweet Potato Ingredients
- Vegetable oil – This is for frying the ingredients in initially. You could also use olive oil.
- Onion – Finely slice this up.
- Garlic and ginger – Adding fresh of these really add a delicious base flavour.
- Spices – Ground cumin, ground coriander and mild chilli powder.
- Sweet potatoes and carrots – You need to peel this and cut them up into 2 cm chunks.
- Vegetable stock – Made with a cube is fine.
- Coconut milk – One tin gives a lovely creaminess to the finished soup.
- Sea salt and freshly ground black pepper – Season generously.
- Fresh coriander – A little chopped up, to serve.
How to make Sweet Potato Soup
1. Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook until softened, as per the full recipe below.
2. Stir in the garlic, grated ginger, cumin, coriander and chilli powder. Add the sweet potato and carrots and stir well.
3. Pour in the stock and bring to the boil. Reduce to a gentle simmer and cook until soft. Add most of the coconut milk.
4. Blend until completely smooth, season to taste, then drizzle over the reserved coconut milk and scatter coriander to serve.
Substitutions
- To make gluten free – If you make sure your stock cubes are gluten free this soup is a perfect gluten free lunch too!
- To spice up – We’ve kept this soup mildly spiced to give a gentle warmth but you could always add a few chilli flakes if you wanted to up the heat a little.
- Stock – I use vegetable stock to keep this soup vegetarian (it’s also dairy free and vegan) but you could use chicken stock if you prefer.
Leftovers & Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This is great to freeze and would be the perfect standby lunch to grab at the last minute.
This is also an ideal ‘dump bag recipe‘, meaning you can freeze all of the raw ingredients together in a bag in the freezer, then all you have to do is roast together when you’re ready!
Recipe Tips
Consistency
This soup is lovely and thick, but if you’d like a thinner soup, add a splash of hot water or extra stock until it reaches your preferred consistency.
Fry the spices
Cooking the spices for a minute or so before adding the stock means their flavour really comes out in the final soup. This is a very quick and easy extra step that makes a big difference to how delicious your soup turns out.
More vegetable soup recipes…
FAQs
Always go for bread and butter, or how about some croutons on top? (You can see how to make these in this Parsnip Soup recipe here.)
Sometimes this is nice as part of a bigger meal too, with an additional side such as Welsh Rarebit or a Tuna Melt.
Yes, it’s best to peel them and the carrots. However, if you want to skip this step, you can buy pre-prepared vegetables from the supermarket.
I find this Bosch CleverMixx one to be a good one, but you can use any hand blender. Or a normal blender is fine to get that smooth soup consistency too.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Sweet Potato Soup Recipe {Easy 30 Minute Recipe}
Ingredients
- 2 tbsp Vegetable oil
- 1 Large onion, Finely diced
- 3 Garlic cloves, Crushed
- 3 cm Fresh ginger, Peeled and finely grated
- 1 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tsp Mild chilli powder
- 800 g (2 lb) Sweet potatoes, Peeled and cut into 2cm chunks
- 2 Large carrots, Peeled and cut into 2cm chunks
- 700 ml (3 cups) Vegetable stock, Made with a stock cube is fine
- 400 ml (14 oz) Coconut milk
- Sea salt and freshly ground black pepper, Season generously
To serve:
- 30 g (1 oz) Fresh coriander, Finely chopped
Instructions
- Do the initial fry: Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the garlic, grated ginger, cumin, coriander and chilli powder. Cook for 1 minute until fragrant.
- Vegetables go in: Add the sweet potato chunks and carrots and stir well so they're coated in the spices.
- Time for stock and simmering: Pour in the vegetable stock and bring to the boil. Reduce to a gentle simmer, cover and cook for 15-20 minutes until the sweet potatoes and carrots are completely soft.
- Coconut milk in and blend: Add most of the coconut milk (keeping back a few tablespoons) and blend the soup until it’s completely smooth, using a stick blender. (You can transfer it to a blender here if you prefer, but be careful as it will be hot!)
- To serve: Season to taste with salt and pepper, then drizzle over the reserved coconut milk and scatter over the chopped coriander to serve.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
