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
The BEST Sweet Potato Soup Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 175 kcal
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?Mention @jar.of.lemons or tag #JarOfLemons!
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.
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!
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. 🙂
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.
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!