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A bowl of creamy sweet potato soup garnished with fresh herbs

Sweet Potato Soup (Creamy)

This creamy sweet potato soup is a comforting and easy-to-make dish, perfect for a cozy evening. Its rich flavor and smooth texture make it a delightful meal for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 4 sweet potatoes medium, peeled and diced
  • 1 onion medium, chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp nutmeg
Garnish (Optional)
  • fresh cilantro chopped
  • croutons

Equipment

  • Large pot
  • Immersion blender or stand blender
  • Cutting board
  • Knife

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until it becomes soft and translucent, about 5 minutes.
Cooking
  1. Add minced garlic and cook for another minute until fragrant. Do not let the garlic brown.
  2. Stir in the diced sweet potatoes, vegetable broth, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are very tender.
  3. Carefully use an immersion blender to blend the soup until completely smooth, or transfer to a stand blender in batches and blend until creamy.
  4. Stir in the heavy cream and heat gently for a few minutes, do not boil. Taste and adjust seasoning if needed.
Serving
  1. Ladle the creamy sweet potato soup into bowls and garnish with fresh cilantro or croutons, if desired. Serve hot and enjoy this delicious, comforting meal.

Notes

For a vegan version, substitute heavy cream with full-fat coconut milk. You can add a pinch of cayenne pepper for a subtle kick.