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Bowl of creamy sweet potato soup topped with herbs and spices

Sweet Potato Soup

A cozy and creamy sweet potato soup, lightly spiced and perfect for cool nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds sweet potatoes Peeled and cubed
  • 1 onion Chopped
  • 2 cloves garlic Mince
  • 2 tablespoons oil For cooking
  • 4 cups vegetable or chicken broth Use low-sodium for better control of salt
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup milk or coconut milk For creaminess
Garnishes
  • olive oil For drizzling on top
  • chopped parsley For sprinkling
  • roasted seeds For topping

Method
 

Preparation
  1. Peel and cube the sweet potatoes, chop the onion, and mince the garlic.
Cooking
  1. Heat the oil in a pot, add the onion and garlic, and cook until soft, about 5 minutes.
  2. Add the sweet potatoes, broth, salt, black pepper, and cumin. Bring to a boil.
  3. Lower the heat, cover, and simmer until the sweet potatoes are very soft, about 15 to 20 minutes.
  4. Use an immersion blender or regular blender to puree the soup until smooth, adding hot water or broth if too thick.
  5. Stir in the milk or coconut milk, warm gently, and taste to adjust salt and pepper.
Serving
  1. Serve hot, garnished with olive oil, chopped parsley, or roasted seeds.

Notes

For deeper flavor, roast the sweet potatoes first. Use low-sodium broth for better salt control. Warm gently after adding milk to keep it smooth.