Spiced Sweet Potato Soup
This spiced sweet potato soup will keep you warm as the seasons change.
What you need
- carrot
- medium-large sweet potatoes
- onion
- garlic cloves
- ginger
- chilli
- cumin
- turmeric
- cinnamon
- nutmeg
- veg stock
- coriander
- lemon
- coconut yoghurt (optional)
How to make spiced sweet potato soup
Chop the carrot and sweet potato into bite-sized chunks.
Peel, chop and thinly slice the onion, garlic and ginger. Add to a pan over medium heat with a dash of oil. Fry until softened.
Add the spices, along with a splash of water if needed, and fry for 1-2 mins. Stir in the sweet potato and carrots, coating in the spices.
Pour in the vegetable stock, bring to a boil, then reduce to simmer. Cook for 10-15 minutes, until the sweet potato is soft.
Season with salt and pepper, the juice of a lemon and remove from the heat.
Blend the soup until smooth and creamy. Top with some coriander, some coconut yoghurt and black pepper.
You can substitute the sweet potato in this recipe for butternut squash or pumpkin if you like.
You may notice I don’t use celery in my soup/stew recipes, simply because I don’t like it very much, and always end up with a few sprigs of celery in my fridge with no use. Add it in if you enjoy it!
The coconut yoghurt is totally optional but gives that nice creamy swirl on top of your soup. Plus the coconut flavour really compliment the soup!
More soup recipes
- Spicy Roasted Pumpkin Soup
- Vegan Cream of Broccoli Soup
- Leek & Potato Soup
- Vegan Curry Soup
- Thai Sweet Potato & Carrot Soup
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Spiced Sweet Potato Soup
Ingredients
- 1 carrot (chopped into bite size pieces)
- 2 medium/large sweet potatoes (chopped into bite size pieces)
- 1 onion (roughly chopped )
- 2 garlic cloves (chopped)
- thumb of ginger (chopped)
- ½ tsp chilli
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- 1 pinch nutmeg
- 1 l vegetable stock
- salt and pepper
- coriander (finely chopped)
- lemon (juice of )
- coconut yoghurt (optional)
Instructions
- Add the onion, garlic and ginger to a pan over medium heat with a dash of oil. Fry until softened.
- Add the spices, along with a splash of water if needed, and fry for 1-2 mins.
- Stir in the sweet potato and carrots, coating in the spices.
- Pour in the vegetable stock, bring to a boil, then reduce to simmer.
- Cook for 10-15 minutes, until the sweet potato is soft.
- Season with salt and pepper, the juice of a lemon and remove from the heat.
- Blend the soup until smooth and creamy. Top with some coriander, some coconut yoghurt and black pepper.
Video
Notes
- You can substitute the sweet potato in this recipe for butternut squash or pumpkin if you like.
- You may notice I don’t use celery in my soup/stew recipes, simply because I don’t like it very much, and always end up with a few sprigs of celery in my fridge with no use. Add it in if you enjoy it!
- The coconut yoghurt is totally optional but gives that nice creamy swirl on top of your soup. Plus the coconut flavour really compliment the soup!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
12 comments
Chloe
I blended in a spoonful of peanut butter into the soup and it worked really well with the other flavours! This is a perfect warming autumnal meal 🙂
Sarah Clutter
I just made this for myself, my husband, and toddler and it was great. No leftovers after seconds haha. Maybe a double batch next time! I was surprised at the flavor given the simple ingredients. Great recipe and good on a budget. Thank you!
Hayley
How much vegetable stock to use?
[object Object]
I believe in the video she said 1liter. I used a 1 quart container and that was enough.
Charley
So flavourful! I love to use lots of spices in my cooking so this recipe is excellent. It blends very well, into a smooth soup – it looked storebought!
I cooked with coconut oil to try and bring that flavour in too. I also added another carrot as I didn’t have quite enough sweet potato and that worked well.
It does make two BIG portions (my bowls were overflowing) and I am now very, very full. I served mine with some soy yogurt and toasted pitta bread, which was lovely. I cooked with coconut oil.
Viv
this soup is delicious i made it in my soup maker so no oil needed, It may be summer but i love a good bowl of soup will be making again
Lente
I made this soup in the restaurant that I work in for a group and they all loved it.
Mary
How much vegetable stock? 11 what?
Emma
It’s 1L – one liter. 🙂
Jasmine
Lol I thought it said 11 vegetables stocks !
Lucy
Just made this for the first time and loved it! Took an hour from starting making it to clearing my bowl. I find this is the perfect amount of chilli for a soup and gives it that lovely warming feeling when you eat it
Nina
Made this for the first time today and it was so easy! I added more carotts and a bit more veg stock to make up for the added veggies and it tasted amazing! Thank you!!!