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Sweet Potato Soup Recipe

Updated: May 2

Creamy sweet potato soup with carrots and spices in a white bowl on a dark background.

This rich and creamy sweet potato soup recipe is perfect for chilly days. It’s healthy, smooth, satisfying, and one of my favorite comfort foods.

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving: 2


1 garlic clove, minced

1 tablespoon olive oil

⅛ teaspoon paprika

⅛ teaspoon red pepper flakes

1 medium yellow onion, chopped

1¼ pound sweet potatoes, peeled and diced

2 carrots, sliced

½ tablespoon fresh ginger, chopped

2 cups vegetable stock


Stock Pot

Immersion Blender


Step 1

In a stock pot, heat oil over medium-high heat, Add onion, and carrots and stir often for about 6 minutes, or until the carrots are a bit tender.

Step 2

Add ginger, garlic, paprika, and red pepper flakes. Stir until aromatic, for about 2 minutes. Add the sweet potato and vegetable stock. Increase the heat to high and bring it to a boil.

Step 3

Turn down the heat to low and simmer covered for about 15 minutes, or until the potato is soft.

Step 4

Transfer the soup to an immersion blender. Puree on high for a minute or until creamy. Add extra stock or water for a thinner consistency if you like.

Step 5

Ladle into bowls and garnish with your preferred toppings.

Recipe Notes

1. If you want a thinner consistency, you can always add a little stock or water.

2. Leftovers can be stored in an airtight container for about 7 days in the fridge or for up to 3 months in the freezer.

Nutritional Information

Calories 251 | Carbs: 42g | Protein: 3g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg Sodium: 1062mg | Fiber: 6g | Sugar: 11g

Nutritional information is a guide only.

Did you make this recipe? Don't forget to rate the recipe and leave a comment below.

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