This sweet potato soup recipe is a one-pot wonder! Hearty and wonderfully creamy, its velvety taste will delight everyone.

Oh hello, juicy and velvety SWEET POTATO SOUP! These root vegetables are the best sweet and creamy puree. Accent it with a healthy dose of smoked paprika and the taste is earthy, subtly smoky and utterly irresistible. This healthy soup will please everyone: self-confessed sweet potato haters! This recipe comes directly from the cookbook author and dear friend of ours, Tanorria Askew in her new cookbook Staples +5!

Ingredients for this sweet potato soup

This recipe for a sweet potato soup is creamy, velvety, smoky, hearty and sweet at the same time. This one is going to impress almost everyone: even people tend to avoid sweet potatoes (like our 4 year old!). It has a light whirlpool of cream for a rich body, but you can use full-fat coconut milk for vegan and dairy-free products. With these options, it works for almost any diet! Here’s what you need:

  • Onion, carrots and celery (see below for a replacement)
  • Sweet potatoes
  • olive oil
  • Smoked paprika, garlic powder, salt and pepper
  • Fresh thyme
  • Bay leaves
  • Vegetable broth
  • Whipped cream or full-fat coconut milk

Staples + 5

About the book: staples + 5

This recipe for a sweet potato soup comes from the new cookbook Staples +5 by Tanorria Askew. The great thing about this book? It’s about using your pantry and basic ingredients to prepare simple, healthy meals! The concept is that you need a pantry and refrigerator base: then add 5 ingredients and you can make endless variations of delicious meals!

Tanorria is a former MasterChef nominee, personal chef, and an incredible person we can call a friend. Now she has the cookbook author on her résumé and we couldn’t be more enthusiastic about her! In this book, she shares recipes from her family’s table in the Midwest, drawing on a cooking tradition she learned from her grandparents: make the most of what you have and share it with loved ones.

We cannot recommend this cookbook to anyone! Get a copy of Staples +5 here.


Tips and replacements

This sweet potato soup is easy to make at home with a short list of ingredients. Here are a few tips on the cooking process:

  • Replace celery seeds if desired. We made a mistake with this soup recipe: we thought we had celery in our fridge! We replaced 1 carrot and 1 large pinch of celery seeds and it turned out great! The earthy undertone of the celery seed was delicious.
  • A hand blender is helpful. A hand blender is also called a hand blender and, in our opinion, is indispensable for pureed soups! That way, instead of putting the soup in a blender (which can cause hot soup to splatter), you can leave the soup in the saucepan and puree it.

Garnish this sweet potato soup

This sweet potato soup is creamy, velvety, slightly smoky and irresistible. Tanorria recommends candied bacon as a topping, which would overdo it! Here are a few other garnish ideas she suggests, and some of our own ideas:


Make it a meal: side dishes to add

How do you make this sweet potato soup recipe into a meal? Pureed soups often need more protein to make into a filling. Here are a few ways to decorate this soup and make it into a meal:

Even more sweet potato recipes

Sweet potatoes may be our all time favorite vegetable here. Here are a few more delicious sweet potato recipes to try:

This recipe for a sweet potato soup is …

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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This sweet potato soup recipe is a one-pot wonder! Hearty and wonderfully creamy, its velvety taste will delight everyone.

  • 1 big yellow onion
  • 2 large carrots
  • 2 Celery ribs (we replaced 1 extra carrot and 1 large pinch of celery seeds)
  • 3 large sweet potatoes (approx 2 1/2 Pounds total)
  • 1 tablespoon olive oil
  • 1 tablespoon smoked peppers
  • ½ tablespoon Garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 Sprigs of fresh thyme
  • 2 Bay leaves
  • 4 cups Vegetable broth or broth
  • ½ cup water
  • ½ cup Cream or full-fat coconut milk (for vegans)
  • Roasted pumpkin seeds, chopped pistachios or pomegranate seeds for garnish (optional)
  1. Peel and dice the onion and carrots. Dice the celery. Peel the sweet potatoes and cut into 1/2-inch cubes.
  2. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrots and stir. Make sure that all of the vegetables are covered with oil. Cook for 3 to 4 minutes, until the onion and celery are translucent.
  3. Add the sweet potatoes and toss until covered. Season with paprika, garlic, salt and pepper. Stir until the spices are evenly distributed. Cook for 2 to 3 minutes.
  4. Add thyme and bay leaves and stir. Add the vegetable broth and raise the heat to bring it to a boil. When cooking, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the sweet potatoes are tender.
  5. Take off the heat and remove the thyme stalks and bay leaves. Puree with a hand blender until you get a smooth mixture. (If you don’t have a hand blender, carefully puree the soup in portions in a normal mixer.) After mixing, stir in the cream. Serve garnished with toasted nuts or seeds, if used. Allow to cool to room temperature before storage. Chill in an airtight container for up to 1 week.


Reprinted with permission from Staples +5 by Tanorria Askew.

  • Category: Soup
  • Method: Mixed
  • Kitchen: Soup

Keywords: Sweet potato soup, sweet potato soup recipe


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