This creamy Sweet Potato Soup is a family favorite seasoned perfectly with garlic, ginger, cumin, and smoked paprika and topped with toasted coconut flakes, chopped pistachios, and fresh thyme. You will quickly fall in love with this tasty soup and wonder why this hasn’t been on your regular rotation. Serve with a simple garden salad and cornbread.
We are soup fanatics, so we eat it year-round at our house. I don’t think I have ever met a soup that I did not love. Some of our favorites are loaded potato soup, beef noodle soup, and chicken pot pie soup.
How to make Sweet Potato Soup
Heat a little olive oil in a Dutch oven or pot over medium-high heat. Add the onion and cook until it is soft. Then, reduce the heat to medium-low and add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes. Cook for about 5 minutes stirring several times.
Now add the vegetable broth and bring the mixture to a boil. Then reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender. Use an immersion blender, to process until smooth and to desired consistency.
Season with kosher salt and freshly ground black pepper to taste. Remove from the heat and stir in the cream. Ladle into bowls and top with toasted coconut, chopped pistachios, and fresh thyme.
Helpful Recipe Tips
- Peel and cut the sweet potatoes into uniform size cubes so they cook evenly.
- Cook the potatoes and spices for a few minutes over medium-low heat to give the potatoes an extra flavor boost.
- Boil the sweet potatoes until they are very fork-tender. Use an immersion blender to process the soup until smooth and creamy. You can also use a stand blender but blend in batches and make sure you remove the center cap for the steam to escape.
- If you prefer, you can roast the peeled sweet potatoes on an aluminum foil-covered or parchment paper covered baking sheet. Drizzle with olive oil and cook for about 30 minutes at 375 degrees or until fork tender. Combine them in a large pot with the vegetable broth and use an immersion blender to puree until desired consistency.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
- Other garnishes to try include pepitas and croutons for crunch, fresh cilantro, yogurt, sour cream, and crispy onion straws.
- To freeze, first cool completely. Then ladle into heavy-duty freezer storage bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.
More Sweet Potato Recipes
Sweet Potato Soup
Ingredients
- Sweet Potato Soup
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 3 medium sweet potatoes peeled and cut into 1-inch cubes
- 4 cups vegetable broth or low-sodium chicken broth
- 1 teaspoon kosher salt
- ½-1 teaspoon freshly ground black pepper to taste
- ¼ cup heavy cream divided
Toppings
- Roasted pistachios
- Homemade croutons
- Chopped Pistachios
- Heavy Cream
- Red Pepper Flakes
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium-low and add the garlic, ginger, cumin, smoked paprika, and sweet potato cubes. Cook for 5 minutes stirring several times.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender. Use an immersion blender or a stand blender with the center cap removed to allow steam to escape to process until smooth.
- Season with kosher salt and freshly ground black pepper to taste. Remove from the heat and stir in the cream. Ladle into bowls and top with toasted coconut, chopped pistachios, and fresh thyme.
Notes
- Peel and cut the sweet potatoes into uniform size cubes so they cook evenly.
- Cook the potatoes and spices for a few minutes over medium-low heat to give the potatoes an extra flavor boost.
- Boil the sweet potatoes until they are very fork-tender. Use an immersion blender to process the soup until smooth and creamy. You can also use a stand blender but make sure you remove the center cap for the steam to escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.
- Other garnishes to try include pepitas, cilantro, croutons, yogurt, sour cream, and crispy onion straws.
- To freeze, first cool completely. Then ladle into heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, heat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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Nikki
This sweet soup is the best. It is flavor packed and we love the texture and flavor of the pistachios and toasted coconut. We will definately make this again. We loved it.
Shane
This creamy sweet potato soup was so damn good! My family loved it. Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome, Shane!
Clarice
Wow! This was delicious. Honestly, it was so easy to make and whole family enjoyed it! I loved the pistachio and toasted coconut garnish. It was amazing!