byChristine |Vegetarian| 09.30.19
This post may contain affiliate links, please see our privacy policy
Jump to Recipe Print Recipe
The BEST Sweet Potato Soup Recipe in 25 minutes or less for an easy and healthy weeknight dinner! Creamy with the perfect balance of savory and sweet. You and your family will love this delicious fall soup!
Soup season is finally here! Today, we’re kicking things off with one of our favorite easy-to-make recipes: Sweet Potato Soup! Here’s why we’re loving this recipe:
- It uses simple ingredients
- It can be made in 25 minutes (or less if following some of the tips below!)
- It can be meal prepped and/or frozen
- All you need is a stock pot and a blender
- It’s SO creamy and delicious!
RELATED:Pumpkin Curry Soup
How To Make The BEST Sweet Potato Soup Recipe
To make sweet potato soup, simply peel and cut the sweet potatoes into cubes. Bring vegetable stock and sweet potatoes to a boil, then let simmer and cook until the sweet potatoes are soft. Blend everything into a purée, then add in spices, honey (or agave), and unsweetened almond milk. Cook everything together, add your favorite toppings, and dinner is served!
Tips for sweet potato soup
- Use frozen sweet potatoes to save on prep and cook time.
- Double the recipe and freeze some for a quick dinner or lunch.
- Serve with baguette slices or crackers for a yummy meal!
- Add protein of choice. Anything from nuts, seeds, or organic, high-quality meat from Butcher Box (get $20 off HERE)!
RELATED: Saving Time And Money With Butcher Box (Honest Review)
Topping ideas
- Pumpkin Seeds
- Sliced Almonds
- Chopped Spinach
- Walnuts
- Greek Yogurt (Plain)
- Hemp Seeds
More cozy soup recipes you’ll love:
- Vegan Ramen Soup w/ Zucchini Noodles
- Hearty Vegan Lentil Soup Recipe
- Slow Cooker Skinny Chicken Tortilla Soup
4.82 from 64 votes
Print Recipe
The BEST Sweet Potato Soup Recipe
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 Servings
Calories: 175 kcal
Author: Christine McMichael
Ingredients
- 1 Tbsp coconut oil
- 2 large sweet potatoes
- 3 cups vegetable broth
- 1 tsp minced onion (dried)
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 2 Tbsp agave (or honey)
- 1 cup unsweetened almond milk
- salt/pepper (to taste)
Instructions
Peel the sweet potatoes and cut into medium sized cubes.
Briefly cook the sweet potatoes with the coconut oil in a stock pot.
Add the broth and bring to a boil for about 5 minutes.
Reduce to medium heat and let cook for about another 10 minutes, or until the sweet potatoes are soft.
Blend the broth and sweet potatoes together until a the mixture is a purée.
Add the soup back into the stock pot and add in the onion, garlic, cinnamon, agave (or honey), and almond milk.
Cook until everything is evenly warm and smooth.
Serve, add toppings, and enjoy!
Nutrition
Calories: 175 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 5 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
Reader Interactions
you might also like
Food | 09.29.21
Creamy Pumpkin Pasta Recipe
Food | 03.18.19
Hearty Vegan Lentil Soup Recipe
Food | 10.24.22
Pumpkin Curry Soup
Food | 01.30.23
Healthy Chicken Broccoli Pasta Casserole
Leave a Reply
13 Comments
Sue-z C says:
Delicious! I used packaged frozen sweet potatoes and cooked in Instant Pot. This recipe is a keeper. Thank you!Reply
SISI says:
WOW! THIS SOUP IS AMAZING LOVED IT!Reply
Natalie says:
Wow what a lovely soup. Love the flavors and the color. It’s healthy and easy to make. I’m making this next week.
Reply
Amy says:
This is comfort food in a bowl! I’m a huge fan of butternut squash soup and know sweet potato has a similar flavor so I know I’ll love this! I can’t wait to cook this recipe up!Reply
Rebecca Blackwell says:
The first thing I have to say about this recipe is that the way you “decorated” the bowls is so beautiful! I made this over the weekend and it’s absolutely delicious. I was just testing the recipe out for Thanksgiving, so I didn’t decorate our bowls of soup, but I am totally going to follow your lead for our Thanksgiving guests and attempt to make every bowl as lovely as yours. 🙂Reply
Debbie says:
You had me at sweet potato and quick, LOL. This Sweet Potato Soup sounds delightful and so easy. I love the simple ingredients so the natural flavor of the potatoes shine. The option of adding seeds or nuts for protein is perfect for this .. Great recipe.Reply
Aline says:
My family loves this soup, and I love how easy it is to make!! Everyone wins BIG!! 🙂 I love the toppings too – they not only make the soup look pretty, but they’re also delicious!Reply
Danielle says:
Must be my favorite type of soup this part of the year! The colors are mesmerizing – I wish I had them in front of me to enjoy every day!Reply
Kelly Anthony says:
This soup is stunning and is sure to impress any guest. No one will ever know that it only took 30 minutes to make.Reply
Sharon says:
A big bowl of this sweet potato soup is just what the cooler weather calls for.Reply
Veena Azmanov says:
Sweet potatoes sounds interesting and unique too. Love the color of this soup too. Looks creamy and delicious.Reply
Byron Thomas says:
This soup is gorgeous! I love that you opted to add crunch with seeds rather than messing up a great soup with bread or croutons which is what we commonly see. Can’t wait to dig in!
Reply
Danielle says:
Fabulous soup that looks amazing and must taste incredible! I can’t believe you can make it in under 25 minutes and am really keen to try it myself some time soon!Reply
