Easy Sweet Potato Soup

Sweet potato soup is one of those recipes that just wraps you in a warm hug on a chilly day. This easy version is ready in under an hour and gets its silky texture from naturally creamy sweet potatoes blended with veggie broth – no heavy cream needed. I make it regularly because it’s packed with nutrients, totally customizable, and works beautifully in your instant pot, crock pot, or on the stove.

I first made this soup on a cold November evening when I needed something comforting but didn’t want to feel weighed down. The kitchen filled with the most amazing aroma of cinnamon and turmeric as the sweet potatoes softened, and I knew I’d stumbled onto something special. This sweet potato soup recipe has become my go-to when I want something wholesome that tastes indulgent. The natural sweetness of the potatoes plays beautifully with warming spices, and the best part? You get a full serving of veggies in every bowl. Whether you’re meal prepping for the week or need a satisfying weeknight dinner, this healthy soup delivers pure comfort without any fuss. Choose stovetop for active cooking in 50 minutes, Instant Pot for mostly hands-off cooking in about 40 minutes, or the crockpot when you want dinner ready when you walk through the door.

What You’ll Need for This Sweet Potato Soup

I always start with fresh sweet potatoes for the best flavor, though you can substitute part of them with cauliflower if you’re watching carbs. Pro tip: peeling and cubing your potatoes into uniform 1-inch pieces ensures everything cooks evenly and blends smoothly. This recipe makes 6 generous bowls of soup, about 1.5 cups each.

• 1 tablespoon olive oil
• 2 lbs sweet potatoes, peeled and cut in 1 inch pieces (about 5 cups)
• 1 cup carrots, diced
• 1/2 cup onion, diced
• 1 tablespoon garlic, minced
• 1 quart vegetable stock (4 cups) – I prefer low-sodium for better control
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon dried rosemary (optional)
• 1/2 teaspoon dried thyme (optional)

My personal tip: Don’t skip browning the sweet potatoes in the first step. That caramelization adds incredible depth to your soup that you just can’t get from boiling alone.

Salt note: This recipe is lightly salted to accommodate different broth types. Taste before serving and adjust to your preference, especially if using store-bought broth which varies widely in sodium content.

How to Make Sweet Potato Soup Three Ways

I prefer the instant pot method for busy weeknights since it’s mostly hands-off, but all three cooking methods produce equally delicious results. Choose whichever fits your schedule and equipment.

Stove Top Method (50 minutes total):

Step 1: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pan over medium heat. Add the sweet potato cubes, carrots, onions, and garlic. Sauté for 8-10 minutes until the sweet potato edges turn golden brown and the onions become translucent and fragrant. This browning step is crucial for flavor depth.

Step 2: Pour in 4 cups of vegetable stock and add all your spices (black pepper, salt, paprika, cinnamon, turmeric, and optional herbs). Stir everything together and bring to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 35-40 minutes. You’ll know it’s ready when you can easily pierce the sweet potatoes with a fork and they’re falling apart tender.

Step 3: Remove from heat and use an immersion blender to puree the soup directly in the pot for 30-60 seconds until completely smooth and creamy. For a chunkier texture, pulse just a few times. SAFETY NOTE: If using a regular blender, let the soup cool for 5-10 minutes first, then blend in batches, filling the blender only halfway to prevent hot liquid from erupting. Remove the center cap from the blender lid and cover with a kitchen towel to let steam escape safely.

Crockpot Instructions (6-8 hours):

Step 1 (Optional but recommended): For deeper flavor, heat olive oil in a large skillet over medium heat and sauté the sweet potatoes, carrots, onions, and garlic for about 10 minutes until the vegetables soften and the sweet potato develops brown edges. For true one-pot ease, skip this step and add raw vegetables directly to the crock pot.

Step 2: Transfer all the vegetables (cooked or raw) to your crock pot. Add the vegetable stock and all spices, stirring to combine. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are completely tender and falling apart.

Step 3: Use an immersion blender to puree until silky smooth (30-60 seconds), or carefully transfer to a regular blender in batches, filling only halfway each time. Remember to cover the blender lid with a towel and remove the center cap to allow steam to escape. The longer cooking time in the crock pot deepens the flavor beautifully, making this method perfect for meal prep days or when you want dinner ready when you arrive home.

Instant Pot Instructions (40 minutes total including pressure build and release):

Step 1: Set your instant pot to the sauté function. Once the display reads “hot,” add olive oil and sauté the sweet potatoes, carrots, onions, and garlic for 8-10 minutes until the sweet potato edges caramelize and the garlic becomes aromatic. This step adds essential flavor, so don’t rush it.

Step 2: Stir in all your spices (paprika, cinnamon, turmeric, salt, pepper, and optional herbs) and toast for 30 seconds until fragrant. Pour in the vegetable stock and stir, scraping up any browned bits from the bottom to prevent a “burn” warning.

Step 3: Secure the instant pot lid and set the valve to sealing. Press cancel to stop sauté mode, then select pressure cook (high pressure) for 10 minutes. The pot will take about 10 minutes to come to pressure. When the timer beeps, allow the pressure to release naturally for 10 minutes, then carefully move the valve to quick release any remaining pressure. Total time from start to finish is about 40 minutes.

Step 4: Open the lid and use an immersion blender to puree the sweet potato soup for 30-60 seconds until completely smooth and velvety. If the soup seems too thin, use the sauté function to thicken by cooking for a few more minutes with the lid off, stirring occasionally.

Perfect Pairings for Your Sweet Potato Soup

This creamy soup pairs wonderfully with both light and hearty sides depending on your appetite.

Crusty Sourdough Bread: A thick slice of warm sourdough is perfect for dipping and adds satisfying texture contrast to the smooth soup.

Simple Arugula Salad: The peppery bite of arugula dressed with lemon vinaigrette cuts through the soup’s natural sweetness beautifully and keeps the meal light.

Grilled Cheese Sandwich: For the ultimate comfort food combination, serve this sweet potato soup alongside a classic grilled cheese made with sharp cheddar.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts add a savory, nutty element that complements the soup’s warming spices perfectly.

Apple Walnut Salad: The crisp apples and crunchy walnuts echo the fall flavors in the soup while adding fresh brightness to your meal.

More Delicious Sweet Potato Soup Variations

This classic sweet potato soup serves as a perfect foundation for exploring other variations that showcase these naturally creamy vegetables. For added color and earthy sweetness, try the Carrot and Sweet Potato Soup, which combines carrots with sweet potatoes and warming spices for enhanced flavor depth. When seeking a more substantial meal, the Sweet Potato Vegetable Soup loads up on colorful vegetables including butternut squash, kale, and fresh herbs for a nourishing one-pot dinner.

For protein-packed options, the Black Bean Sweet Potato Soup adds hearty black beans and coconut milk with smoky spices, while the Creamy Chicken Sweet Potato Soup combines tender chicken with a dairy-based creamy broth. Each recipe celebrates sweet potatoes’ natural sweetness and versatility while offering unique flavor profiles perfect for different occasions and dietary preferences.

Storing Your Sweet Potato Soup

I recommend letting your soup cool completely before transferring it to airtight containers. This sweet potato soup keeps beautifully in the refrigerator for up to 5 days, making it ideal for weekly meal prep. The flavors actually deepen and meld together after a day or two in the fridge, so making it ahead is a smart move.

For longer storage, freeze the soup in portion-sized containers or freezer bags for up to 3 months. Leave about an inch of space at the top of containers since the soup expands when frozen. To thaw, leave it in the refrigerator overnight, then warm gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each heating.

Common Questions About Sweet Potato Soup

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