Introduction

This Sweet Potato Soup is a comforting, velvety dish perfect for chilly days. With warm spices and a creamy texture, it makes a satisfying starter or light meal.

Ingredients

2 tbsp extra virgin olive oil
30g / 2 tbsp unsalted butter (or more oil)
2 onions, diced
2 leeks (white and pale green part only, quartered, cut into 1cm / 1/2″ slices)
2 garlic cloves, chopped
1 kg / 2 lb sweet potato (peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks)
1 tbsp cumin powder
1.25 litre / 1.25 quarts chicken or vegetable stock (low sodium)
1.5 tsp cooking / kosher salt
1 tsp black pepper
1/3 cup cream (any type) or an extra knob of butter
Something to drizzle or dollop (extra virgin olive oil, cream, yogurt, sour cream)
Something crunchy for garnish (flatbread strips, croutons, pistachios, pepitas, crispy fried shallots)

Instructions

Step 1: Heat the olive oil and butter in a large heavy-based pot over medium heat. Add the diced onions, leeks, and chopped garlic, and cook for 5 minutes until softened.
Step 2: Add the sweet potato chunks and cumin powder. Cook for another 3 minutes, stirring regularly to coat the vegetables with the spices.
Step 3: Pour in the stock, then add salt and black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender.
Step 4: Remove the pot from heat. Use a hand-held stick blender to blend the soup until smooth. Stir in the cream or extra butter to enrich the soup.
Step 5: Ladle the soup into bowls. Drizzle with your choice of yogurt, cream, or olive oil and sprinkle with crunchy toppings like pistachios or crispy flatbread strips before serving.

Tips & Variations

You can substitute leeks with extra onions if preferred.
For a vegan version, use vegetable stock and skip the butter and cream or replace with coconut milk.
Add a pinch of chili flakes if you like a little heat in your soup.
Use a blender if you don’t have a hand-held stick blender; just be cautious when blending hot liquids.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day once the flavors have melded. Prepare it in advance and store it in the refrigerator.

What can I use if I don’t have cumin powder?

You can substitute ground coriander or a mix of mild chili powder and paprika to add warmth and depth, though the flavor will be slightly different.

Sweet Potato Soup Recipe

Print Recipe

★★★★★

5 from 128 reviews

A comforting and velvety Sweet Potato Soup made with sautéed onions, leeks, and garlic, infused with warm cumin, and blended into a creamy, smooth texture. This hearty soup is finished with a touch of cream and a crunchy garnish for a perfect balance of flavors and textures.

Author: Nora
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: International
Diet: Gluten Free

Ingredients

Scale

Base Ingredients

2 tbsp extra virgin olive oil
30g / 2 tbsp unsalted butter (or more oil)
2 onions, diced
2 leeks, white and pale green part only, quartered, cut into 1cm (1/2″) slices
2 garlic cloves, chopped

Main Ingredients

1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm (0.8″) chunks
1 tbsp cumin powder
1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
1.5 tsp cooking / kosher salt
1 tsp black pepper

Finishing Ingredients

1/3 cup cream (any type) or an extra knob of butter
Something to drizzle or dollop: extra virgin olive oil, cream, yogurt, or sour cream
Something crunchy: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

Instructions

Sauté aromatics: Heat the olive oil and melt the unsalted butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic, cooking for 5 minutes until softened and fragrant.
Add sweet potato and cumin: Stir in the peeled and cut sweet potato chunks along with the cumin powder. Cook for an additional 3 minutes while stirring regularly, allowing the spices to release their aroma and coat the sweet potatoes.
Simmer the soup: Pour in the low sodium chicken or vegetable stock. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes until the sweet potato is very tender and easily pierced with a fork.
Blitz the soup: Remove the pot from heat. Using a hand-held stick blender, carefully blend the soup until completely smooth and creamy. If preferred, the soup can also be transferred in batches to a countertop blender for thorough blending. Stir in the cream or add a knob of butter to enrich the soup.
Garnish and serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil, cream, yogurt, or sour cream as desired. Finish by sprinkling your choice of crunchy toppings such as pistachios, crispy flatbread strips, croutons, pepitas, or fried shallots for added texture.

Notes

Note 1: Use only the white and pale green parts of the leeks and cut them properly to avoid any grit.
Note 2: Using low sodium stock helps control the saltiness in the soup.
Note 3: For crunch, flatbread strips (toasted or fried), croutons, or nuts like pistachios offer great texture contrast.
Note 4: When blending, be cautious with hot liquids. Use a hand blender directly in the pot or blend in batches in a countertop blender with the lid slightly ajar to prevent pressure build-up.

Keywords: sweet potato soup, creamy soup, cumin soup, vegetarian soup, healthy soup, cozy winter soup