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Easy Sweet Potato Soup

A cozy and velvety soup that combines the natural sweetness of sweet potatoes with aromatic spices for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Liquids
  • 4 cups vegetable broth
  • 1/2 cup coconut milk (optional) For added creaminess
Spices and Seasonings
  • 1 teaspoon ground cumin
  • to taste Salt and pepper
  • 2 tablespoons olive oil
Garnish
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and minced garlic, stirring until they become translucent, about 3-4 minutes.
  3. Toss in the diced sweet potatoes and cook for another 2-3 minutes.
Cooking
  1. Pour in 4 cups of vegetable broth and stir in 1 teaspoon of ground cumin. Season with salt and pepper to taste.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
Blending
  1. Once the sweet potatoes are fork-tender, use an immersion blender to puree the soup until smooth.
  2. If you prefer a chunkier texture, blend only half of the soup.
  3. If you’d like, stir in 1/2 cup of coconut milk for added creaminess and flavor.
Serving
  1. Top with fresh herbs if desired and serve warm.

Notes

You can use butternut squash as a replacement for sweet potatoes. Timing is key when sautéing the onion and garlic—don’t let them burn. Avoid overblending the soup to maintain a desirable consistency.