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Spicy sweet potato soup with cream and black pepper.

Easy 30-Minute Creamy Sweet Potato Soup

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.
4.20 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Deborah Rainford

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

Instructions

Prepare the Vegetables:

  • Peel and cube the sweet potatoes.
  • Chop the onion and mince the garlic.

Sauté the Aromatics:

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 3-4 minutes.

Cook the Sweet Potatoes:

  • Add the cubed sweet potatoes to the pot.
  • Pour in the vegetable broth, and stir in the ground cumin, smoked paprika, salt, and pepper.
  • 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:

  • 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.
  • Stir in the tahini or miso until it is fully incorporated and the soup is creamy.
  • If desired, add chili flakes for a spicy version, and stir well.

Serve:

  • 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.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1014mg | Potassium: 474mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16936IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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