Super-easy super-healthy super-yummy sweet potato soup recipe

Guest post by Nadia
sweet potato soup

Sweet potatoes are amazing: super-duper healthy and super-duper flavorful. According to the USDA, you’re supposed to eat a lot of yellow/orange veggies, and this is by far my favorite way to do it…

This is sweet potato soup recipe is one of our favorites in our home. It’s very easy, and very adaptable. I shared it with a friend, who mentioned she subbed in half carrots for sweet potatoes and coconut milk instead of cow’s milk and that she enjoyed it lots!

Ingredients (serves 6):

  • 6 medium sweet potatoes, peeled and chopped (be careful — sweet potatoes are NOT easy to cut, though I’ve heard mandolin slicers help)
  • 1 tablespoon of minced or shredded fresh ginger (The first time we made this we actually didn’t have quite enough and it was fine. It would also be fine with more.)
  • 2 cups chicken or vegetable stock
  • 1 cup water or as needed
  • 1 lime, juiced
  • 2 cups milk, cream, or coconut milk, or as needed (It’s also fine without it if you’ve got some allergies or food restrictions)


  1. Bring sweet potatoes, ginger, chicken/veggie stock, and water to boil in a large saucepan over high heat.
  2. Reduce heat to medium low, cover and simmer until the potatoes have softened (about 30 minutes).
  3. Take it off the stove (and we put ours in the sink, because it gets a bit splashy)
  4. Use an immersion blender to puree that mixture with the lime juice until smooth. (You can probably also use a potato masher if you don’t have an immersion blender)
  5. Put it back on the stove and stir in milk or cream as desired; heat until warmed through.

Comments on Super-easy super-healthy super-yummy sweet potato soup recipe

  1. Short cut – if you’re roasting something a night or two before, throw the whole sweet potatoes into the oven and roast them for ~30 minutes. Let them cool on the counter for a little bit then put them in the fridge till you need them. The day you’re making the sweet potato soup, cut them open and scoop out the tasty innards, then step 2 above should take a lot less time.

    **PRO-TIP: If you take your dinner out of the oven and leave the sweet potatoes in, put a big, obvious note to yourself somewhere instead of just thinking “I’ll remember to get those out after I’m done eating.” Cause you won’t. This is even more annoying the second and third time it happens. **

  2. I have no access to orange sweet potatoes, I’ve never seen them in my country. I had them while traveling and imo they are way better, both texture and taste- wise, than the pale ones we get here (fun fact: we call them American potatoes, don’t know why!).
    Disappointing, since this recipe sounds so yummy!
    I do make a lovely orange creamy soup with pumpkin or squash, onions, apples and garlic. Everything gets roasted in the oven and then blended, adding broth and cream (optional). It’s really good!

    • Making this with squash would be very similar, especially if you have butternut squash where you are! You could also make it a carrot soup instead, which would of course have a different flavor, but would still be warm and creamy and comforting.

  3. I make a very similar, but spicy, version of sweet potato (or sometimes pumpkin) soup with curry powder and cayenne. It’s also tasty with chickpeas and/or greens to fill it out a bit.

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