Sweet Potato Vegetable Soup is a wonderful, comforting bowl full of tender sweet potatoes, fresh veggies, and warming spices. It’s thick and hearty, yet fresh and full of natural sweetness from the potatoes. This soup is the kind of meal that feels like a cozy hug on a chilly day.
I love making this soup when I want something easy but satisfying. The best part is how the sweet potatoes add just enough sweetness without overpowering the other flavors. I usually toss in whatever veggies I have on hand, so it’s a great way to use up bits from the fridge. Plus, it’s easy to customize based on what you like!
My favorite way to enjoy this soup is with a warm slice of crusty bread or a handful of crunchy croutons on top. It makes the whole meal feel complete and extra comforting. Whenever I make it, my family always asks for seconds — it’s a simple, tasty way to get some veggies in everyone’s day, and I think that’s pretty great.
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural sweetness and creaminess when cooked. If you can’t find sweet potatoes, butternut squash makes a good substitute with similar texture and flavor.
Vegetables: Onion, bell pepper, carrots, and celery create a tasty base. You can swap or add other veggies like zucchini, spinach, or kale depending on what you have.
Beans: White beans or chickpeas add protein and heartiness. If you prefer a lighter soup, you can leave them out or replace with lentils for a different texture.
Spices: Cumin and smoked paprika give warm, earthy notes. Feel free to adjust spices to your taste—add a pinch of cayenne for heat or use turmeric for a different flavor twist.
Cilantro and Lime: Fresh cilantro brightens up the soup, and lime juice adds a nice tang. If you don’t like cilantro, parsley works well too, and lemon juice can replace lime.
How Do I Get the Perfect Soup Texture?
The texture is key here: you want some chunks but also a smooth, creamy broth. Here’s how to nail it:
- After simmering, use an immersion blender to puree about half the soup right in the pot. This thickens the broth while keeping veggie pieces.
- If you don’t have an immersion blender, carefully blend half the soup in a regular blender, then mix it back.
- Be sure not to puree it all, or it will lose its hearty feel. You want a balance of creamy and chunky.
- For a lighter soup, skip blending; for a thicker one, puree more.
This simple step adds great body to the soup, making it comforting without heavy cream.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
- Chef’s knife – helps you chop sweet potatoes and vegetables quickly and safely.
- Cutting board – a sturdy surface to prep all your ingredients.
- Immersion blender – makes it easy to puree part of the soup right in the pot for a creamy texture without extra dishes.
- Ladle – great for serving the soup into bowls without spills.
Flavor Variations & Add-Ins
- Add cooked sausage or diced chicken for extra protein and a heartier meal.
- Stir in a handful of chopped kale or spinach near the end for more greens and color.
- Swap white beans for red lentils to give the soup a smoother, thicker feel.
- Top with a dollop of Greek yogurt or coconut cream for a creamy, tangy finish.
Sweet Potato Vegetable Soup
Ingredients You’ll Need:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 cup white beans or chickpeas (optional, for added protein)
- 4 cups vegetable broth
- 1 cup water (adjust as needed)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (optional, for brightness)
How Much Time Will You Need?
This soup takes around 10 minutes to prep and about 30 minutes to cook. It’s an easy recipe that you can have ready in just over half an hour. Perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Prep and Sauté the Veggies:
Warm the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook them, stirring often, until everything softens up nicely — about 5 to 7 minutes.
2. Add Spices:
Sprinkle in the ground cumin, smoked paprika, chili powder (if using), salt, and black pepper. Stir and cook for another minute so the spices get fragrant and tasty.
3. Cook Sweet Potatoes and Beans:
Add the diced sweet potatoes and white beans to your pot. Pour in the vegetable broth and water. Bring everything to a boil, then bring the heat down low. Cover the pot and let it simmer for about 25 minutes, until the sweet potatoes are soft.
4. Puree for Texture:
Use an immersion blender to carefully puree half of the soup right in the pot. This makes the broth a little creamier but still leaves chunky veggies to enjoy. Don’t have an immersion blender? Blend half the soup in a regular blender and then pour it back in.
5. Finish and Serve:
Stir in the fresh cilantro and lime juice, if you like a bit of brightness. Taste the soup and add more salt or pepper if needed. Ladle it into bowls, garnish with extra cilantro, and enjoy with crusty bread or your favorite side.
Equipment You’ll Need
- Large pot or Dutch oven for cooking
- Chef’s knife and cutting board for chopping
- Immersion blender (or a regular blender for pureeing)
- Ladle for serving
Flavor Variations & Add-Ins
- Add cooked sausage or diced chicken for a richer protein boost.
- Mix in kale or spinach toward the end for extra green goodness.
- Swap white beans for red lentils to get a thicker, different texture.
- Top with a dollop of Greek yogurt or coconut cream for creaminess.
Can I Use Frozen Sweet Potatoes?
Yes! Just make sure to thaw them completely before adding to the soup to avoid extra wateriness. You might need to reduce the cooking liquid slightly.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors develop even more after a day in the fridge. Store in an airtight container and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make the Soup Spicier or Milder?
Yes! Adjust the chili powder to your taste, or add a pinch of cayenne for more heat. For a milder version, simply omit the chili powder and stick with the cumin and smoked paprika.
