This post may contain affiliate links. Sweet roasted sweet potato cubes soup is the perfect fall and winter soup.
It’s a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. Top it off with a swirl of coconut cream, watercress, and crushed pistachios for a delicious and filling weeknight meal. But if you’re looking for sides and proteins to serve with it, you can’t go wrong with my mashed cauliflower, green beans and crispy baked chicken thighs. Sweet potato soup is a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice! Sweet potato soup topped with watercress and coconut cream. The Best Sweet Potato Soup Recipe If you’ve been following me for awhile now, you’ll know that sweet potatoes are one of my favorite ingredients to cook with. So now that we’re knee-deep in sweet potato season, turning it into a creamy soup is a no brainer!
Sometimes the red and orange skinned potatoes can be labeled as yams. But these tend to be more starchy and dry. Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm. Two bowls of sweet potato soup. How To Make Sweet Potato Soup Watch the video below and follow the step-by-step directions.
Cook the diced onions and carrots in a large stock pot over medium high heat. Cook with oil and stir frequently for 6-8 minutes until the carrots begin to soften. Add the garlic, ginger, red pepper flakes, and paprika to the pot and stir for about 2-3 minutes. Add the diced sweet potato and vegetable broth to the pot. Turn onto high heat, bring it to a boil, then reduce the heat to low to let the soup simmer for about 15-20 minutes.