A recipe for Creamy Sweet Potato Soup! Tender sweet potatoes are blended with a variety of vegetables and spices for quite the comforting soup.
As the weather starts to get cooler, this Creamy Sweet Potato Soup is such a wonderful and comforting way to stay warm! It takes some time to simmer, but overall comes together relatively easily.
Sweet potatoes are boiled until tender, then mixed with sautéed vegetables (plus an apple for a little added sweetness), warming spices, a spoonful of brown sugar, and vegetable stock.
After simmering to let the flavors blend, the soup is pureed until smooth and creamy. Stir in the cream and serve warm with a few toasted pecans.
A Few Sweet Potato Soup Tips
Boil the sweet potatoes until tender before preparing the rest of the soup. This will help create the smooth and creamy consistency.
Simmer the soup for about 30 minutes to allow the flavors to blend and consistency to thicken. Stir the bottom and sides well, especially towards the end to prevent burning. If too thick, add a little more vegetable stock or water.
The amount of salt will depend on the sodium content of your vegetable stock. Adjust the spices to taste.
An immersion blender is helpful to puree the Creamy Sweet Potato Soup right in the pot. If using a stand blender, be careful to not overfill the container. The soup may need to be pureed in batches. Open the top as needed to let steam release.
Avoiding cream? It can be swapped for coconut milk.
I topped the soup with an additional drizzle of cream and a sprinkling of toasted chopped pecans. Candied pecans would also be delicious.
Pair the sweet potato soup with salad for a light lunch or even with a couple slices of crusty bread.
Looking for more Sweet Potato recipes?
This recipe was originally posted in November 2015 and updated October 2021.
Creamy Sweet Potato Soup Recipe
Adapted from She Wears Many Hats
Creamy Sweet Potato Soup
- 2 pounds (1 kilogram) sweet potatoes peeled and chopped into 1 inch (2.5 centimeter) pieces
- 4 cups (1 liter) vegetable stock divided
- 2 tablespoons (30 grams) unsalted butter
- 1 large onion peeled and finely chopped
- 2 celery ribs finely chopped
- 1 apple peeled and finely chopped
- 3 garlic cloves peeled and minced
- 1/2 inch (1.25 centimeters) fresh ginger grated
- 1 tablespoon (12 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream plus more for serving
- Chopped, toasted pecans for garnish, optional
- In a large pot, cover the sweet potato pieces with cold salted water. Bring to a boil and cook until tender, about 20 minutes. Drain.
- Transfer the sweet potatoes to a bowl. Add about 1/4 cup (60 milliliters) of the vegetable stock and mash until smooth.
- Place the butter into the now empty pot over medium heat.
- Once melted, add the onion, celery, and apple. Cook, stirring occasionally, until starting to soften.
- Stir in the garlic and ginger until fragrant, about 30 seconds to 1 minute.
- Add the mashed sweet potatoes. Stir in the brown sugar, cinnamon, cloves, cardamom, and nutmeg. Season with salt and pepper.
- Pour in the remaining vegetable stock. Bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes. If the mixture thickens too much, add a little more stock or water.
- Adjust seasonings to taste, then remove from heat.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer it to a stand blender to puree until smooth.
- Stir in the heavy cream.
- Serve the soup immediately drizzled with additional heavy cream and chopped pecans if desired.