Cozy 5-Ingredient Sweet Potato Soup That Warms Hearts

There’s nothing quite like curling up with a bowl of this sweet potato soup on a chilly evening. The first spoonful wraps you in warmth—creamy, slightly sweet, with just the right hint of smoky paprika and earthy cumin. I’ve lost count of how many times I’ve made this soup over the years, tweaking it until it became my go-to comfort food. Whether it’s a rainy Sunday or I need a quick weeknight dinner, this recipe never lets me down. And trust me, once you taste that silky-smooth texture, you’ll understand why I keep coming back to it.

Ingredients for Sweet Potato Soup

Gathering the right ingredients makes all the difference in this soup. Here’s what you’ll need:

• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 1 onion, chopped (yellow or white works best)
• 2 cloves garlic, minced (use 3 if you love garlic!)
• 1 tbsp olive oil (or coconut oil for extra richness)
• 4 cups vegetable broth (chicken broth works too)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup coconut milk (the canned, full-fat kind for creaminess)

That’s it! Simple, right? Most of these ingredients are pantry staples in my kitchen. If you need swaps (like almond milk instead of coconut), check the Ingredient Notes section below.

Equipment Needed

You won’t need anything fancy for this soup – just a few kitchen basics:

• A large pot (I use my trusty 4-quart Dutch oven)
• Immersion blender (or regular blender if that’s what you’ve got)
• Cutting board and sharp knife for prepping veggies

That’s seriously all! This recipe keeps cleanup easy too – one of the many reasons I love it.

How to Make Sweet Potato Soup

This soup comes together so easily – it’s basically chopping, simmering, and blending! But there are a few little tricks I’ve learned over the years to make it perfect every time.

Step 1: Sauté Aromatics

Heat the olive oil in your pot over medium heat. Add the chopped onion and minced garlic – that amazing smell hitting your nose means you’re doing it right! Cook them for about 5 minutes, stirring occasionally, until they’re soft and translucent. Don’t let them brown too much though – we want sweet, not bitter!

Step 2: Cook Sweet Potatoes

Toss in your diced sweet potatoes, cumin, and smoked paprika. Stir everything together so those gorgeous spices coat every piece. You’ll see the potatoes start to soak up all that flavor. Now pour in the vegetable broth – it should just cover the potatoes. Bring it to a gentle boil, then reduce to a simmer. Let it bubble away for about 20 minutes until the potatoes are fork-tender.

Step 3: Blend and Finish

Time for the magic! Carefully blend everything with your immersion blender until silky smooth. (Safety tip: Keep that blender submerged to avoid hot soup splatters!) Stir in the coconut milk – watch how it transforms the color to a beautiful creamy orange. Taste and adjust salt and pepper. That’s it! Your cozy bowl of comfort is ready.

See? I told you it was simple. The hardest part is waiting those 20 minutes while your kitchen fills with that incredible sweet and savory aroma!

Tips for Perfect Sweet Potato Soup

Want to take your soup from good to wow? Here are my tried-and-true tricks! First, roast those sweet potatoes before adding them to the soup – it deepens their flavor beautifully. Don’t be shy with spices either; I often add an extra pinch of smoked paprika for more warmth. For serving, a drizzle of coconut cream or sprinkle of toasted pepitas adds lovely texture. And here’s my secret: the soup tastes even better the next day!

Ingredient Notes & Substitutions

Cooking should be flexible, so here are my favorite swaps when I’m out of something! No coconut milk? Almond milk or even Greek yogurt works (just add slowly to avoid curdling). Vegetable broth can switch for chicken broth – both taste great. And if you’re missing smoked paprika, regular paprika plus a tiny pinch of chipotle powder makes a solid stand-in. The key is tasting as you go!

Serving Suggestions for Sweet Potato Soup

Oh, the fun part—dressing up your bowl! I always serve this soup with thick slices of crusty bread for dipping (garlic bread takes it next-level). For something fresh, try a simple arugula salad on the side. And don’t skip the garnishes! My favorites: a swirl of coconut cream, chopped cilantro, or toasted pumpkin seeds for crunch. Sometimes I even crumble a little feta on top—trust me, the salty tang is dreamy with the sweet potatoes.

Storing and Reheating Sweet Potato Soup

This soup keeps beautifully—if it lasts that long in your fridge! Store it in an airtight container for 3-4 days. To freeze, I pour cooled soup into freezer bags (laying flat saves space). When reheating, go low and slow over medium heat, stirring often. If it thickens, just whisk in a splash of broth or water. Pro tip: Give it a quick blend after reheating to bring back that silky texture we love!

Sweet Potato Soup Nutritional Information

Now, let’s talk nutrition – but remember, these numbers can vary based on your exact ingredients and measurements. Per hearty bowl (about 1.5 cups), you’re looking at roughly:

• 220 calories
• 7g fat (mostly the good kind from coconut milk)
• 35g carbs (with 5g fiber from those sweet potatoes)
• 3g protein

Not bad for something that tastes this indulgent, right? The sweet potatoes pack vitamin A, while the coconut milk adds healthy fats. It’s comfort food you can feel good about!

Frequently Asked Questions

Can I freeze this sweet potato soup? Absolutely! It freezes like a dream. Just cool it completely first, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating—and give it a good stir to bring back that creamy texture.

How can I thicken my soup if it’s too thin? Easy fix! Simmer it uncovered for a few extra minutes to reduce, or stir in a spoonful of mashed potatoes. My secret weapon? A tablespoon of almond butter—it adds richness while thickening naturally.

Can I make this soup in advance? Oh yes, it might even taste better! The flavors meld beautifully overnight. Just store it in the fridge and reheat gently when ready (stirring in an extra splash of broth if needed).

Did I miss anything? Try this sweet potato soup and let me know what you think in the comments below—I’d love to hear your favorite garnishes or clever twists!

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