Posted Oct 06, 2021, Updated Feb 22, 2024 Sweet potatoes are one of my favorite foods, so I cook with them all the time (see: sweet potato tacos, sweet potato casserole, roasted sweet potatoes, etc.). This sweet potato soup is one of my favorite cozy fall creations. It’s made in one pot (no roasting required) which I means it’s quick and easy. Celery, onion and carrots give this sweet potato soup a beautiful depth of flavor, and it’s silky-smooth and perfectly sweet with a touch of fall spices. Watch our video and check out the step-by-step photos to learn how to make sweet potato soup either with an immersion blender or in a high-powered blender.
Sweet Potato Soup Recipe: Ingredients and Substitutions
I cannot stress how absolutely perfect this recipe is. So I recommend keeping substitutions to a minimum (if you have to make any at all). However, as always, we will talk about possible substitutions
Salted butter. Unsalted butter works well too. Onion. I prefer a sweet onion, but any variety of yellow or white onions work well. (I don’t suggest using red for the way it will change the color of the soup). Carrot. I’d stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor. Celery. This is a must, no substitutes here. Sweet potato. I suggest organic sweet potatoes or yams. You can also use purple sweet potatoes to make a purple soup! Maple Syrup. Again, I don’t recommend subbing anything for the pure maple syrup – as the maple flavor is important. Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste. Heavy Cream. Half and half can be used in place of heavy cream, but I don’t recommend making any other substitutions. Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don’t have any on hand.
How to Make Sweet Potato Soup
In a large stockpot or Dutch oven, melt the butter. Then add onions, celery, and carrots and cook over medium-high heat until the onions become translucent (about 5 minutes). Then, add the sweet potato, cinnamon, nutmeg, sea salt black pepper, and brown sugar and stir until spices are evenly distributed. Next, add the water and stir until combined. Then cover to pot and bring the mixture to a boil. Once the mixture comes to a boil, reduce heat slightly and continue boiling for 15-20 minutes, or until sweet potatoes are soft. Once sweet potatoes are soft, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth. Pour the smooth mixture back into the large stockpot. Then, add the heavy cream and apple cider vinegar and whisk or stir until smooth. Taste and adjust salt/pepper as desired.
Serve
Serve warm with a drizzle of heavy cream and a sprinkle of fresh herbs. We love dipping homemade bread into this sweet potato soup. Some of our favorites are homemade french bread, no knead bread, homemade biscuits (or cheese biscuits) and homemade dinner rolls. Or, have a “soup night” and make some of these soup recipes as well: potato soup (seriously the best), chicken noodle soup, butternut squash soup, and homemade tomato soup!
Store
Store this sweet potato soup in an airtight container in the refrigerator for 5-7 days.
Freeze
I recommend freezing this soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers.
Reheat
Remove the sweet potato soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat until warmed through. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
