Roasted Sweet Potato Soup is loaded with flavour, silky and delicious! The sweet potatoes are roasted which really brings out a delicious sweetness in the soup. It requires minimal ingredients and doesn’t have much hands on time. Make it soon!
It’s soup season and that means warming bowls of goodness. Much like the Spiced Roasted Squash Soup this one is absolutely delicious! If you are looking for a comforting soup to make this week, have a look at this one!
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What is this Soup like
- Difficulty – A very easy soup that anyone can make. The instructions are easy to follow and from start to finish you’ll have it on the table in under and hour.
- Taste – This soup is sweet and velvety, rich and delicious!
- Serving – This recipe makes four generous servings. You can easily scale the recipe up or down in the recipe card.
- Sweet potatoes – I used two fairly large sweet potatoes for this soup.
- Salt – Regular table salt.
- Black Pepper – I used fresh cracked black pepper.
- Olive oil – Olive oil is used in both roasting the sweet potatoes as well as cooking the onions.
- Onion – I used one medium white onion.
- Garlic – Fresh minced garlic adds a great flavour to the soup.
- Bay leaves – These fragrant leaves add an aromatic flavour to the soup.
- Cumin – Add cumin to the cooked onions for a sweet and fragrant flavour.
- Cayenne – This adds just a touch of heat to the soup.
- Vegetable Broth – I used carton vegetable broth as a base for the soup.
NOTE, The full recipe and instructions can be found a the end of the post in the recipe card.
- Preheat oven – Preheat oven to 375 degrees F.
- Roast sweet potatoes – Put the sweet potatoes on a large roasting tray. Season with salt, pepper and drizzle over 1 tablespoon of the olive oil. Roast for about 35-40 minutes or until the sweet potatoes are soft and fully cooked.
- Cook onions – Meanwhile, in a large pot set over medium heat, add the remaining tablespoon of olive oil and add the onions. Give a good stir and cook the onions until soft and browned. About 10- 12 minutes.
- Add seasonings – Add the bay leaves, minced garlic, cumin and cayenne to the onions. Stir really well and cook for a further 3 – 5 minutes to enhance the flavours.
- Add sweet potatoes to soup – Add the cooked sweet potatoes to the pot with the vegetable broth. Stir really well and bring to a boil. Reduce heat to low and let simmer for about 5 minutes more.
- Blend – Remove from heat and blend until smooth.
- Serve – Garnish with fresh herbs, if desired and serve.
- Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
- Use a great broth – A great soup starts with a great broth. You can buy some great broths in the grocery store these days. And if you’re up for it, you can always make your own!
- Sautee spices – If your soup recipes uses any kind of spices, sautee those first. You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
- Make sure sweet potatoes are really soft – Check the doneness of the sweet potatoes by mashing a piece with a fork. It’s important they are soft so they blend smooth.
- Add broth as needed – Always add broth as needed to soup. Although your recipe may call for 3 cups (for example), start by adding less. Add broth as needed to reach the desired consistency.
- Onion – This recipes uses white onions. Brown onions would work as well as leeks.
- Vegetable broth – I used vegetable broth for this soup, but chicken broth would also work.
- Spices – This soup was spiced up with cumin and cayenne. Alternatively, you could use coriander, paprika, or a small amount of dried chilies.
- Herbs – It’s optional to finish off the soup with herbs, but I did use a little fresh parsley for freshness. You could also use basil, cilantro or even chives.
- Additions – Top the soup with a little grated cheese, some mixed toasted seeds and nuts or even crumbled bacon.
This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.
Frequently Asked Questions
Yes, you can freeze sweet potato soup for up to one month in a freezer safe container or heavy ziplock bag.
You can store sweet potato soup in the fridge up to about four days in an airtight container.
Yes you can eat sweet potatoes cold like in the Roasted Sweet Potato Salad.
Spiced Roasted Squash Soup
Coconut Curried Butternut Squash Soup
Mike’s Slow Roasted Carrot & Ginger Soup
Roasted Sweet Potato Soup
- 2 lbs sweet potatoes peeled and chopped into one inch pieces
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon salt
- black pepper
- 2 tablespoons olive oil divided
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 2 Bay leaves
- Preheat oven to 375 degrees F.
- Put the sweet potatoes on a large roasting tray. Season with salt, pepper and drizzle over 1 tablespoon of the olive oil. Roast for about 35-40 minutes or until the sweet potatoes are soft and fully cooked.
- Meanwhile, in a large pot set over medium heat, add the remaining tablespoon of olive oil and add the onions. Give a good stir and cook the onions until soft and browned. About 10- 12 minutes.
- Add the bay leaves, minced garlic, cumin and cayenne to the onions. Stir really well and cook for a further 3 – 5 minutes to enhance the flavours.
- Add the cooked sweet potatoes to the pot with the vegetable broth. Stir really well and bring to a boil. Reduce heat to low and let simmer for about 5 minutes more.
- Remove from heat and blend until smooth.
- Garnish with fresh herbs, if desired and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.