This spicy sweet potato soup is a healthy comfort food favorite! Made with fresh veggies and bold spices, it's rich, creamy, and completely dairy-free. Use any add-ins you like: coconut milk, butternut squash or different spices.
Spicy Sweet Potato Soup is thick, healthy, and cozy. It's a smooth and velvety soup that's similar to a butternut squash soup. As the fall begins, I find myself making Zucchini Soup and Roasted Cauliflower Potato Soup regularly but this spicy sweet potato soup has been my absolute favorite lately.
To create more flavor, I used Homemade Chipotle seasoning and tons of fresh wholesome ingredients. Love sweet potatoes? Make sure to try Garlic Parmesan Sweet Potatoes and Chicken and Sweet Potatoes Skillet.
Why you'll love this recipe
- Healthy and dairy-free: Packed with vegetables and spices only. This spicy sweet potato soup is just so comforting without being heavy, and you will adore the bright orange broth.
- Simple and quick: Requires only one pot and minimal prep - it's a low effort soup:).
- Customizable: Use any add-ins you want: add butternut squash, cauliflower, or a splash of coconut milk. Also, you can use a potato masher instead of immersion blender.
Key Ingredients
- Olive oil: Use canola or vegetable oil instead of olive oil.
- Yellow Onion: I use half of a large yellow onion to get 1 cup of chopped onion.
- Freshly grated ginger: A small, 1-inch piece of ginger will yield about 1 teaspoon of grated ginger.
- Orange sweet potatoes or yams: Garnet yams are best for a rich, orange colored soup. Make sure the skin of the yams is brown/orange. I don't recommend red sweet potatoes as they will be white on the inside.
- Garlic, coriander salt and pepper: To spice it up. You can also add cumin (1teaspoon) if you desire.
- Chipotle powder: This adds a smoky heat to the soup. A ¼ teaspoon or a pinch will go a long way. If you aren't a fan of super spicy foods, I would omit this ingredient.
- Vegetable broth: I used regular organic vegetable broth. If you use a low-sodium broth, you may want to add an extra ½ teaspoon of kosher salt, but I recommend tasting the soup first.
- Heavy cream: Add 2-3 tablespoons of heavy cream to help cut back on the heat.
How to make sweet potato soup
1. Sauté onions: Heat olive oil in a large pot over medium heat. Add chopped onions, cooking until translucent. Stir in garlic and ginger until fragrant.
2. Add spices and potatoes: Toss in sweet potatoes with chipotle powder, coriander, cumin, salt, and pepper. Stir to coat evenly.
3. Pour in the vegetable broth, and stir, scraping the bottom of the pot to release any cooked garlic or ginger.
4. Bring the soup to a boil, then reduce the heat to low.
5. Simmer and soften: Let the soup simmer uncovered for 25 minutes or until the broth has reduced by a ¼ and the potatoes are tender.
6. Blend until smooth: Remove the soup from heat and use an immersion blender to puree the potatoes and onions until the soup is thick, like a butternut squash soup.
7. Adjust and serve: Taste and season as needed. Add a swirl of cream or coconut milk if desired. Garnish with fresh herbs, red pepper flakes, or toasted seeds.
Spicy Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic finely chopped or pressed
- 1 teaspoon freshly grated ginger
- 4½ cups diced yams or orange sweet potatoes (1 ½ lb.)
- ¼ teaspoon chipotle powder
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- red pepper flakes optional topping
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and ginger and cook for about 30 seconds or until fragrant.
- Add the diced sweet potatoes, cumin, coriander, chipotle powder, salt, and pepper, and stir until the sweet potatoes are coated in the spices and oil.
- Pour in the vegetable broth, and stir, scraping the bottom of the pot to release any cooked garlic or ginger. Bring the soup to a boil, then reduce the heat to low. Let the soup simmer uncovered for 25 minutes or until the broth has reduced by a ¼ and the potatoes are tender.
- Remove the soup from heat and use an immersion blender to puree the potatoes and onions until the soup is thick, like a butternut squash soup.
- Serve hot and top with red pepper flakes and chopped parsley or cilantro, if desired.
Expert tips
- If you don't have an immersion blender, carefully spoon or pour the soup in batches into a blender or food processor to puree the yams and onion.
- Soup Too Thick: Make sure the broth doesn't reduce too much, or the soup will become more like a thick paste. Add more broth or heavy cream while reheating to thin the consistency.
- Too Spicy: Balance heat by adding some heavy cream or serving with a dollop of yogurt. I also recommend omitting the chipotle powder if you aren't a fan of spicy soups.
- Grainy Texture: Over-blending or overheating can cause graininess; blend gently and add coconut milk off the heat.
- Bland Flavor: Add more spices or salt incrementally.
Equipment
- Large (4-8 quart) pot
- Wooden spoon or silicone spatula
- Immersion blender, blender, or food processor.
Can I make it ahead?
Yes! It actually tastes even better the next day as the flavors meld and the starches from the sweet potatoes soak up the broth and flavor. If you plan on having a lot left over or are making it well ahead of time, I recommend adding a bit more broth when you reheat it and some heavy cream into each bowl when warming it up.
Can I use already cooked sweet potatoes?
Absolutely-just add them when the broth goes in and simmer briefly before blending.
Can I make it in a slow cooker?
Yes, cook on low for about 6 hours or on high for 3 hours, then blend until creamy.
Variations and Substitutions
- Mild version: Skip the chipotle and use sweet paprika for warmth without heat.
- Make it low sodium: Use low-sodium chicken broth if you have concerns with salt.
- Potatoes: You can substitute the sweet potatoes for yams, but not red sweet potatoes that are white inside.
- Protein boost: Top with crispy chickpeas or shredded roasted chicken.
- Different spices: Swap chipotle for curry powder or smoked paprika for a new flavor profile.
- Cream alternatives: Use Greek yogurt, cashew cream, or coconut milk for a dairy-free finish.
- Roasted twist: Roast your sweet potatoes before adding them for a deeper, caramelized flavor.
Serving Suggestions
- Serve hot and top with red pepper flakes and chopped parsley or cilantro, if desired.
- For a hearty meal, serve it alongside Honey Roasted Carrots.
- I like to keep it simple with a big slice of homemade bread or dip a crostini in it. I'd also recommend a baguette or sourdough to round out the meal.
- If you love the soup and salad combo, try my Blackberry and Avocado Salad.
Storage and Reheating
- Refrigerate: Let the soup cool completely, then store in an airtight container in the fridge for up to 5 days.
- Freeze: Store in freezer-safe containers for up to 3 months. Keep in mind that the spicy sweet potatoes soup might become slightly grainy or separate after thawing, because sweet potatoes are starchy. Thaw overnight in the fridge before reheating.
- Reheat gently: Reheat slowly in a small saucepan over a low heat until warmed through, stirring every so often. Add a splash of broth or cream if it thickens too much.
Michael says
What a nourishing soup. The spices do warm it up quite a bit. I always eat it with pate - it dissolves in the middle and just makes it taste so much better - I'm talking about the pate.
Junej says
Delicious soup! It's a dinner for me.