Simple Sweet Potato Soup Recipe
Simple sweet potato soup- Puréed sweet potatoes with the milk of your choosing, rich bone broth ( or veggie broth ) and all of your favorite winter soup toppings.
This sweet potato soup is one of my favorite healthy comfort foods to make on a cold, damp winter night. It’s rich and creamy while still being filled with lots of “good for you” ingredients. One of my favorite things about making this soup is how customizable it is. Let’s face it– the best part of any healthy soup is the delicious toppings.
Since this particular soup recipe is simple, I like to add a lot of crunchy elements to the bowl when serving. I chose to use pomegranate seeds and salted crunchy pistachios this time. However, what you can’t see, is all of extra toppings I added on day two! More on that down below 🙂
So, let’s get into it!
How to make this simple sweet potato soup
Gather the ingredients
Sweet Potatoes- Of course!
Broth- I like to use chicken bone broth for the extra protein but you can definitely substitute with veggie broth to keep it Vegan and Vegetarian friendly.
Milk- Dairy milk or unsweetened coconut milk works best for the recipe in my opinion. The coconut milk adds a very creamy consistency to the soup but will give it a faint coconut flavor. Use what works best for you.
Smoked paprika- For those of you that have been following along, this is my favorite flavor to add to almost any savory recipe.
Red pepper flakes
Salt + Pepper
Additional toppings- Pomegranate seeds. Chopped salted pistachios. Goat cheese crumbles. Thyme.
Start by peeling and cubing the sweet potatoes.
Next in a soup pot, boil the potatoes in the broth over medium high heat. Add in the smoked paprika, salt and pepper.
Once the potatoes are fork tender, turn the heat off of the pot. Add the milk to the pot of hot potatoes and broth. Then, using an immersion blender, blend the soup directly in the pot until the potatoes are smooth.
NOTE: If the soup seems too thick after blending, add in an additional 1/4 cup of broth at a time and blend until you have the consistency you like.
Stir the red pepper flakes into the warm soup and taste for any additional salt. Serve with pomegranate seeds, chopped salted pistachios, crumbled goat cheese and fresh thyme leaves.
Additional ways to serve the soup
Add protein! Because I am always looking for a way to add protein to a meal, I like to add cannellini beans to my bowl of soup or even sliced chicken sausage. Look for apple, spinach and feta, or even roasted garlic chicken sausage for an extra boost of flavor.
More veggies! Roasted Brussels sprouts or broccoli is my go-to for topping this soup.
Want it more savory? Try boiling a garlic clove or two with the sweet potatoes and blending it into the soup.
Looking for more healthy comfort food?
Quick Farro with Brussels and White Beans
The Best Mexican Chicken Spaghetti
Before you go, if you make this simple sweet potato soup, comment and/or rate it down below. I’d love to hear what you think!
Simple Sweet Potato Soup
Equipment
- Immersion Blender
Ingredients
- 4-5 medium sweet potatoes
- 3 cups Chicken bone broth or veggie broth plus more for thinning
- 1/2 cup milk or coconut milk
- 1 tsp smoked paprika
- 3/4 tsp salt plus more as needed
- pepper
- 1/2 tsp red pepper flakes
- Thyme leaves, pomegranate seeds, chopped salted pistachios, goat cheese for serving
Instructions
- Start by peeling and cubing the sweet potatoes. It doesn’t have to be super small. Everything will be blended together at the end.
- Place a soup pot over medium high heat and add the broth, smoked paprika, salt and pepper. Boil the potatoes until they are for tender.
- When the potatoes are cooked through, turn the heat off of the pot and add the milk. Using an immersion blender, blend the potatoes, broth and milk together directly in the pot until it is smooth. If the soup seems too thick, add an additional 1/4 cup of broth as needed to thin the soup out.
- Once the soup is completely smooth, add in the red pepper flakes and taste for any additional salt.
- Serve with fresh thyme leaves, pomegranate seeds, chopped salted pistachios and goat cheese.
