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Easy Sweet Potato Soup Recipe For Cozy Dinners
Ayoub Bazzi

Easy Roasted Sweet Potato Soup

This creamy, nutrient-dense sweet potato soup is the perfect cozy weeknight dinner. By roasting the potatoes first, we intensify their natural sweetness, which pairs beautifully with aromatic ginger, garlic, and savory vegetable broth. This plant-based recipe achieves a silky, restaurant-quality texture without the need for heavy cream or butter, making it both light and deeply satisfying for everyone at your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lbs Sweet Potatoes, peeled and cubed
  • 4 cups Vegetable Broth, low-sodium
  • 1 can Coconut Milk, full-fat
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Extra Virgin Olive Oil
  • Pinch of salt

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes with olive oil and a pinch of salt on a large baking sheet.
  3. Roast the potatoes for 25 minutes until golden and fork-tender.
  4. Heat the remaining olive oil in a large stockpot over medium heat.
  5. Add the diced onions and sauté until translucent.
  6. Stir in the minced garlic and fresh ginger, cooking for one minute.
  7. Combine the roasted sweet potatoes with the sautéed aromatics in the stockpot.
  8. Pour in the vegetable broth and bring to a gentle simmer for ten minutes.
  9. Blend the soup using an immersion blender until completely smooth.

Notes

Use an immersion blender directly in the pot for easier cleanup. If you prefer a thinner consistency, add an extra splash of vegetable broth before blending. Store leftovers in an airtight container in the refrigerator for up to 4 days.