Roasted Sweet Potato Soup

Recipe adapted from Donna Hay Magazine.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 2 to 4


  • 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.

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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.

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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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  • Teri

    This is very good. I made according to the recipes and all turned at well. This might not make it through the night. Thank you so much or a delicious recipe. I will be making this again.


  • Alyce

    This is SO good! I’m not a huge sweet potato fan, but I know how good they are for me, so I went in search of a recipe for sweet potato soup. I found this one and I’m so glad I did. I could eat it every single day.


  • Pat

    I made this last night. Delicious!! I will be making it again. I made no changes. I don’t make changes when making a recipe for the first time. I need to see what the original flavoring is. I will not change a thing in this one!!


  • Sumedha

    Absolutely delicious. At the end, I add a squeeze of lemon and it brings the flavors out even more.


  • Mike Vyvyan

    This a really great soup and very easy and quick to make. The favours are rich and sweet. Excellent recipe. Thank you!


  • Nancy

    I just made this and it’s absolutely delicious! Instead of sour cream I drizzled honey on top. Sooo good! Thank you so much for this recipe.

  • Maria Lopez

    I’ve just made this recipe and it’s so GOOD!!!! I totally will make it again. So creamy and tasty!!!

  • Victoria

    Vegetable Broth works great too!

  • Valerie

    Made this just now. Used red onion and only olive oil, salt, pepper. Snacked on some out of the oven. YUMMY!!! Made into soup and it lost flavor with with broth added. Doing a second batch now that I’ll roast and leave as is. Thanks for a great twist on sweet potatoes!

  • Sarah

    Do you think chicken stock can be replaced with vegetable stock to make a vegetarian version of this? Has anyone tried it and does it taste as good?

  • John Lockwood

    This was wonderful and easy! Thanks for sharing the recipe.


  • Theresa

    This soup was fantastic. I followed the directions exactly and was pleased with the results. Thanks!


  • Barbara Rivers

    I typically don’t cook a lot when I don’t have to, but a few days ago my awesome neighbor gave us a ton of sweet potatoes from her vegetable garden, meaning I HAD to do something with them. Well, I whipped up a sweet potato soup using your fabulous recipe, and also added some chopped up carrots. It came out really, really well ~ thank you so much!! (Also made dehydrated potato chips for my pups and mashed sweet potato puree – and I STILL have 5 sweet potatoes left over!!)

  • Amelia

    I didn’t have shallots so I replaced with garlic. OMG so good.

  • Ruth

    Going to try this now…how many potatoes do you recommend for a family of 4?

    • Elise Bauer

      Hi Ruth, it depends if the soup is a main course or a side. If a side, use a pound of sweet potatoes (1 quite large sweet potato). If it’s a main, use 2.

  • Holly

    I like the combination of spices with the roasted sweet potatoes but I wish I’d have used vegetable broth instead of chicken broth. The flavor of the broth (Swanson brand) overwhelmed the sweet potato flavor.

  • Melissa

    Loooove this sort of soup! I do a version that mixes roasted sweet potatoes and roast squash. Oh, and I add some coconut milk and curry and ginger. It vanishes with remarkable rapidity. It’s so comforting and filling.

  • Amy

    This sounds great and I can’t wait to try it. I, like you, often let my produce go a little too long; I have a couple of sweet potatoes right now that aren’t brand new but are still firm. Are they still “safe” if the skins are a little dried out? Anyone? Thanks!

    • Elise Bauer

      Hi Amy, if they are still firm and there is no mold, then you’re fine.

  • CB

    I just made this for lunch today since our produce is sparse towards the end of the work week. Used one large sweet potato, and 1/2 a med. red onion + 1 clove garlic (that I roasted along with everything else, still in its papery skin) in place of the shallot since we were out, and cottage cheese instead of sour cream (since we were out of that as well!). Used the immersion blender and it broke up the cottage cheese nicely for a smooth finished product. Thank you for the great and simple recipe! Easiest soup I’ve ever made.

  • Bronwyn

    I used to make a curried kumara (sweet potato) soup which was really tasty but my husband thinks it’s a dreadful waste of kumara which he loves roasted. I’ve made roasted pumpkin soup before but never thought of this. Maybe roast kumara soup would tick all the boxes!!
    Thanks :)

  • Sandy S

    You had me at roasting the sweet potatoes and shallots! That is such a good idea to enhance the flavor of these simple ingredients. And since I like the flavor of cumin but might never have thought to use it with sweet potatoes, I am quite keen to try this recipe!
    BTW – When a sweet potato has ‘gone round the bend’ and started to sprout, turn it into a quite pretty house/deck plant! They tend to have fast growing vines with pretty heart shaped leaves. Pick-up a small heart shaped trellis at a hobby shop and train the vine around it for a bit of green to add to your décor. Do this with a sweet potato left over from Thanksgiving preparations and you could have a living Valentine gift for your sweetie, for his/her office. There are several ‘how to’s’ online for growing sweet potato vines.

    • Elise Bauer

      What a great idea to plant the sprouted sweet potato. Thanks Sandy!

      • Lisa

        You can eat the leaves too!