Sweet Potato Soup (Roasted & Creamy)

This roasted sweet potato soup is a simple, comforting recipe that’s full of natural flavor. By roasting the sweet potatoes first, you get a deeper taste and a silky-smooth texture that feels both cozy and satisfying. Best of all, this soup comes together in under an hour using easy-to-find ingredients.

If you enjoy warm, nourishing soups that don’t require complicated steps, this sweet potato soup is a great option. It’s lightly sweet, gently spiced, and creamy without being heavy.

Why You’ll Love This Sweet Potato Soup

·         Naturally gluten-free

·         Smooth and creamy texture

·         Roasting adds rich depth of flavor

·         Simple ingredients, big taste

·         Perfect for meal prep and leftovers

Roasting the vegetables before blending makes all the difference. The sugars in the sweet potatoes caramelize slightly in the oven, giving the soup a warm, balanced flavor that feels extra comforting.

Ingredients Overview

This soup uses only a handful of ingredients, so each one plays an important role in the final taste and texture.

Main Ingredients

·         Sweet potatoes

·         Sweet onion

·         Chicken stock (or vegetable stock for a vegetarian option)

·         Coconut milk

·         Olive oil

Spices Used

·         Cinnamon

·         Chili powder

·         Cumin

·         Garlic powder

·         Onion powder

·         Salt and pepper

Because the ingredient list is short, it’s best to stick closely to these amounts to achieve the intended flavor balance.

Ingredient Notes & Substitutions

·         Sweet Potatoes: Choose sweet potatoes with deep orange flesh for the best color and flavor.

·         Sweet Onion: Adds natural sweetness that complements the potatoes beautifully.

·         Stock: Vegetable stock works perfectly if you want to keep the soup vegetarian.

·         Coconut Milk: Full-fat canned coconut milk gives the creamiest result.

How to Clean and Cut Sweet Potatoes

1.      Rinse the sweet potatoes thoroughly and gently scrub the skin to remove any dirt.

2.      Peel the skin using a vegetable peeler.

3.      Trim off the ends, then cut the sweet potatoes lengthwise into thick slices.

4.      Cut each slice into sticks, then chop into evenly sized cubes.

Another option is slicing the sweet potatoes into rounds first, then cutting them into smaller chunks. Either method works as long as the pieces are similar in size.

How to Make Sweet Potato Soup

Step 1: Roast the Vegetables

Preheat the oven to 400°F (200°C).
Place the cubed sweet potatoes and onion on a large baking sheet. Drizzle with olive oil, sprinkle over all the spices, and toss until everything is evenly coated. Spread the vegetables into a single layer.

Roast for 35–40 minutes, until the sweet potatoes are fork-tender and the onions are lightly caramelized.

Step 2: Blend Until Smooth

Transfer the roasted vegetables to a blender. Add the stock and coconut milk, then blend until completely smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

If you don’t have a blender, a food processor or an immersion blender in a large pot will also work.

Step 3: Adjust and Serve

If the soup is thicker than you prefer, add a small amount of water or stock until it reaches your desired consistency. Heat gently in a saucepan if needed, then serve warm.

Serving Suggestions

Sweet potato soup pairs wonderfully with:

·         Thick, crusty bread

·         A simple salad with tangy dressing

·         Sautéed Brussels sprouts or green beans

·         Baked chicken thighs or sausage links

These additions can turn the soup into a more filling meal.

Storage & Freezing Tips

·         Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

·         This soup freezes well and can be stored frozen for up to 3 months.

·         Reheat gently on the stove, adding a splash of stock if needed.

Ingredients (Exact)

For Roasting

·         2 lbs sweet potatoes, cut into 1-inch chunks

·         1 sweet onion, cut into 1-inch chunks

·         1 teaspoon cinnamon

·         2 teaspoons chili powder

·         1/2 teaspoon cumin

·         1/2 teaspoon garlic powder

·         1/2 teaspoon onion powder

·         1/2 teaspoon kosher salt

·         2 tablespoons olive oil

For the Soup

·         4 cups chicken stock (or vegetable stock)

·         1/2 cup coconut milk

·         Salt and pepper, to taste

Instructions (Short Version)

1.      Preheat oven to 400°F. Toss sweet potatoes and onion with spices and olive oil. Roast 35–40 minutes until tender.

2.      Blend roasted vegetables with stock and coconut milk until smooth.

3.      Adjust seasoning and thickness. Heat if needed and serve warm.

Nutrition Information (Per Serving)

Calories: 288.36 kcal
Carbohydrates: 41.75 g
Protein: 7.42 g
Fat: 10.86 g
Saturated Fat: 4.77 g
Cholesterol: 4.8 mg
Sodium: 524.22 mg
Potassium: 797.62 mg
Fiber: 5.44 g
Sugar: 11.7 g
Vitamin A: 21648 IU
Vitamin C: 6.79 mg
Calcium: 70.12 mg
Iron: 2.25 mg