There’s been a lone sweet potato sitting in my pantry for the last couple of weeks. Every time I would open the pantry door, there it would be, looking back at me, as if to say, “why don’t you make something with me already?!”
I have a habit of buying perishables with the noblest of intentions, only to forget them in the sea of everyday distractions, until they’re good for nothing but compost.
Fortunately for this root vegetable, inspiration arrived from a colleague who had made a sweet potato soup from a Donna Hay recipe.
EASY SWEET POTATO SOUP
The distinguishing elements of the original recipe were sweet potato, red onion, and cumin. I changed it a little bit, opting for shallots instead of red onions, using much less cumin (it’s a strong spice), adding some thyme, and finishing with a swirl of sour cream.
Oh my gosh, so good! And so incredibly easy. You peel and cube the sweet potato, roast it for half an hour with some shallots, and purée everything in a blender with some stock and seasonings. The soup lasts for days and reheats beautifully.
WHAT TO ADD TO SWEET POTATO SOUP
This is a recipe that lends itself well to adaption. Play with the spices, swapping out the thyme and cumin for other favorite mixes. Chili powder or fresh ginger would both be fantastic. This is also a great time to break out those little jars of exotic spice mixes with names like ras el hanout or harissa that you might have lingering in the cupboard from other recipes.
You can also turn this creamy soup into more of a complete meal by adding things like chickpeas, shredded chicken, or wilted greens. This is a great way to use up leftovers in the fridge.
WHAT TO SERVE WITH SWEET POTATO SOUP
On its own, this soup makes a fairly light meal, perfect for lunch or an easy dinner. Serve it with just a green salad and some hearty, crusty bread for dipping and cleaning the bowl.
You could also serve the soup alongside a main course like roast chicken or seared pork chops.
HOW TO FREEZE SWEET POTATO SOUP
This soup freezes well! Portion it into freezer containers or freezer bags, and freeze for up to three months.
Let it thaw overnight in the fridge before reheating, or transfer the frozen block of soup directly to a saucepan and warm over low heat. If the soup looks separated, whisk it rapidly with a whisk or transfer it back to the blender and whirl it for a few seconds.
More Ways to Enjoy Sweet Potatoes
- Slow Cooker Chickpea Curry with Sweet Potatoes and Red Peppers
- Sustenance Stew with Sweet Potatoes and Swiss Chard
- Roasted Sweet Potato Quinoa Bowls
- Sweet Potato and Black Bean Tacos
- Sweet Potato and Yukon Gold Bake
Roasted Sweet Potato Soup Recipe
Recipe adapted from Donna Hay Magazine.
- 1 pound garnet sweet potatoes, peeled and cut into 1 1/2-inch cubes
- 2 large shallots, peeled and cut in half lengthwise
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1/4 teaspoon of cumin seeds (or ground cumin)
- 3 cups chicken stock
- 1/8 teaspoon black pepper
- 2 tablespoons sour cream or plain yogurt (Greek or regular, omit for paleo version)
1 Preheat oven to 450°F.
2 Prepare the sweet potatoes: Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
3 Roast the sweet potatoes: Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
4 While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
5 Blend the sweet potatoes: Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.
NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.
5 Serve: Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.
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