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Spicy sweet potato soup with cream and black pepper.
Deborah Rainford

Easy 30-Minute Creamy Sweet Potato Soup

4.20 from 5 votes
Sweet potato soup is perfect for a quick, healthy meal. This recipe skips the cream but still delivers a rich texture by blending the sweet potatoes. A dash of tahini adds a twist that adds creaminess to the soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1-2 tablespoons tahini or miso paste optional, but recommended
  • 1 teaspoon chili flakes optional, for a spicy kick
  • Fresh cilantro for garnish optional

Method
 

Prepare the Vegetables:
  1. Peel and cube the sweet potatoes.
  2. Chop the onion and mince the garlic.
Sauté the Aromatics:
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
Cook the Sweet Potatoes:
  1. Add the cubed sweet potatoes to the pot.
  2. Pour in the vegetable broth, and stir in the ground cumin, smoked paprika, salt, and pepper.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer until the sweet potatoes are tender, about 15 minutes.
Blend the Soup:
  1. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
  2. Stir in the tahini or miso until it is fully incorporated and the soup is creamy.
  3. If desired, add chili flakes for a spicy version, and stir well.
Serve:
  1. Ladle the soup into bowls, and garnish with fresh cilantro if desired.

Notes

  • Texture Adjustment: If the soup is too thick, add more vegetable broth or water until it reaches the desired consistency.
  • Tahini Alternative: Try smooth natural peanut butter or almond butter as an alternative.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can then be reheated gently on the stove, adding a bit of broth or water if needed.
  • Spice Level: Adjust the amount of chili flakes to your preference, or omit them entirely for a milder soup.