• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Sweet Potato Soup

    Sweet Potato Soup

    Published: Oct 6, 2021 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This sweet potato soup is silky-smooth and slightly sweet with a touch of fall spices. The addition of celery, onion and carrots make this sweet potato soup recipe flavorful and delicious. Plus, it’s easy to make in one pot with an immersion blender or with a standard blender.

    a bowl of Sweet Potato Soup garnished with rosemary, cream and seeds.

    Sweet potatoes are one of my favorite foods, so I cook with them all the time (see: sweet potato tacos, sweet potato casserole, roasted sweet potatoes, etc.). This sweet potato soup is one of my favorite cozy fall creations.

    It's made in one pot (no roasting required) which I means it's quick and easy. Celery, onion and carrots give this sweet potato soup a beautiful depth of flavor, and it's silky-smooth and perfectly sweet with a touch of fall spices. 

    Watch our video and check out the step-by-step photos to learn how to make sweet potato soup either with an immersion blender or in a high-powered blender.

    a spoon taking a scoop out of a bowl of Sweet Potato Soup garnished with rosemary, cream and pepitas.

    Sweet Potato Soup Recipe: Ingredients and Substitutions

    I cannot stress how absolutely perfect this recipe is. So I recommend keeping substitutions to a minimum (if you have to make any at all). However, as always, we will talk about possible substitutions 

    the ingredients in this Sweet Potato Soup recipe
    • Salted butter. Unsalted butter works well too.
    • Onion. I prefer a sweet onion, but any variety of yellow or white onions work well. (I don't suggest using red for the way it will change the color of the soup).
    • Carrot. I'd stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor. 
    • Celery. This is a must, no substitutes here. 
    • Sweet potato. I suggest organic sweet potatoes or yams. You can also use purple sweet potatoes to make a purple soup!
    • Maple Syrup. Again, I don't recommend subbing anything for the pure maple syrup - as the maple flavor is important.
    • Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste. 
    • Heavy Cream. Half and half can be used in place of heavy cream, but I don't recommend making any other substitutions. 
    • Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don't have any on hand. 
    a bowl of Sweet Potato Soup garnished with rosemary, cream and seeds.

    How to make Sweet Potato Soup

    In a large stockpot or Dutch oven, melt the butter. Then add onions, celery, and carrots and cook over medium-high heat until the onions become translucent (about 5 minutes).

    Then, add the sweet potato, cinnamon, nutmeg, sea salt black pepper, and brown sugar and stir until spices are evenly distributed.

    two photos showing How to Make Sweet Potato Soup - cooking the vegetables

    Next, add the water and stir until combined. Then cover to pot and bring the mixture to a boil.

    Once the mixture comes to a boil, reduce heat slightly and continue boiling for 15-20 minutes, or until sweet potatoes are soft.

    two photos showing How to Make Sweet Potato Soup - boiling the ingredients in water

    Once sweet potatoes are soft, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth.

    two photos showing How to Make Sweet Potato Soup - blending the sweet potato mixture

    Pour the smooth mixture back into the large stockpot.

    Add heavy cream and apple cider vinegar and whisk or stir until smooth.

    Taste and adjust salt/pepper as desired.

    two photos showing How to Make Sweet Potato Soup - stirring in the heavy cream

    Serve

    Serve warm with a drizzle of heavy cream and a sprinkle of fresh herbs.

    We love dipping homemade bread into this sweet potato soup. Some of our favorites are homemade french bread, no knead bread, homemade biscuits and homemade dinner rolls.

    two bowls of Sweet Potato Soup garnished with rosemary, cream and seeds.

    Store

    Store this sweet potato soup in an airtight container in the refrigerator for 5-7 days. 

    Freeze

    I recommend freezing this soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers.

    Reheat

    Remove the sweet potato soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat until warmed through.

    a spoon taking a bite out of a bowl of Sweet Potato Soup garnished with rosemary, cream and seeds.

    Recipe FAQs

    Do you have to roast sweet potato for soup?

    You can roast the sweet potato if you'd like, but in this recipe it's sautéed with butter for a delicious flavor and a quicker process with less dishes.

    What flavors go with sweet potatoes?

    So many! Cinnamon, nutmeg, cloves, sage, thyme, and rosemary are all wonderful.

    What is good with sweet potato soup?

    I like serving this soup with the following recipes:
    Homemade bread like this French bread and no knead bread.
    Top it with homemade croutons, or these cornbread croutons! 
    These cinnamon sugar pecans are a delicious garnish as well.

    What is a good garnish for sweet potato soup?

    Fresh herbs (sage, rosemary, thyme), croutons, nuts/candied nuts, a drizzle of heavy cream, freshly cracked pepper, a dash of nutmeg, etc.

    How can I thicken my sweet potato soup?

    This recipe is thick on its own, however you can cook it uncovered to cook off the water in the recipe. Or simply use less water if you find your soup too thin.

    a bowl of Sweet Potato Soup garnished with rosemary, cream and seeds.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Sweet Potato Soup

    Sweet Potato Soup Recipe

    Laura
    This sweet potato soup is silky-smooth and slightly sweet with a touch of fall spices. The addition of celery, onion and carrots make this sweet potato soup recipe flavorful and delicious. Plus, it’s easy to make in one pot with either an immersion blender or standard blender.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Soup
    Cuisine American
    Servings 2 Liters (8 Cups) Soup
    Calories 137 kcal

    Equipment

    • large pot
    • measuring spoons
    • measuring cups
    • spatula
    • Vitamix blender

    Ingredients
     
     

    • ¼ cup salted butter
    • 1 cup onion diced (1 small onion)
    • 1 cup celery diced (2 stalks celery)
    • 1 cup carrot peeled and diced (1 large carrot)
    • 1 lb. sweet potato peeled and chopped, (about 3 ½ cups)
    • 1 tsp ground cinnamon
    • ¼ tsp nutmeg or pumpkin pie spice
    • ⅛ tsp black pepper
    • 1 ½ tsp fine sea salt
    • 4 cups water
    • ¼ cup light brown sugar
    • 1 cup heavy cream
    • ¼ cup pure maple syrup
    • ½ tsp apple cider vinegar

    Instructions
     

    • In a large stockpot or Dutch oven, melt butter. Then add onions, celery, and carrots and cook over medium-high heat until the onions become translucent (about 5 minutes).
    • Add the sweet potato, cinnamon, nutmeg, sea salt black pepper, and brown sugar and stir until spices are evenly distributed.
    • Add water and stir until combined. Cover and bring mixture to a boil.
    • Once the mixture comes to a boil, reduce heat slightly and continue boiling for 15-20 minutes, or until sweet potatoes are soft.
    • Once sweet potatoes are soft, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth.
    • Pour the smooth mixture back into the large stockpot.
    • Add heavy cream and apple cider vinegar and whisk or stir until smooth.
    • Taste and adjust salt/pepper as desired.
    • Serve warm.

    Video

    Notes

    Ingredient Substitutions

    • Salted butter. Unsalted butter works well too.
    • Onion. I prefer a sweet onion, but any variety of yellow or white onions work well. (I don't suggest using red for the way it will change the color of the soup).
    • Carrot. I'd stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor. 
    • Celery. This is a must, no substitutes here. 
    • Sweet potato. I suggest organic sweet potatoes or yams. You can also use purple sweet potatoes to make a purple soup!
    • Maple Syrup. Again, I don't recommend subbing anything for the pure maple syrup - as the maple flavor is important.
    • Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste. 
    • Heavy Cream. Half and half can be used in place of heavy cream, but I don't recommend making any other substitutions. 
    • Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don't have any on hand. 

    Store

    Store this sweet potato soup in an airtight container in the refrigerator for 5-7 days. 

    Freeze

    I recommend freezing this soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers.

    Reheat

    Remove the sweet potato soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat until warmed through.

    Nutrition

    Serving: 0.5cupCalories: 137kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 280mgPotassium: 181mgFiber: 1gSugar: 8gVitamin A: 5695IUVitamin C: 2mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post were taken by Jamie from Dishing Out Health.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Brookies (From Scratch)
    Maple Balsamic Vinaigrette Dressing »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Sue

      December 27, 2022 at 11:05 am

      5 stars
      This soup will never make it to the freezer - it’ll be gone way before we get to thinking about freezing it! Followed recipe to the letter and will soooo make this again but will cut back on the maple syrup which I presume we add the same time we add the cream and apple cider vinegar. 1/4 cup is a little to sweet for us but it is one delicious soup! Thank you ☺️

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    27 shares