Sweet Potato Soup

published Aug 26, 2022
Sweet Potato Soup Recipe

This blended soup is velvety and deep from the roasted sweet potatoes, warm from the addition of cinnamon and garam masala, and gently spiced with ginger and crushed red pepper.

Serves4 to 6

Makesabout 7 1/2 cups

Prep25 seconds

Cook1 minute 5 seconds to 1 minute 15 seconds

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A photo of a bowl of sweet potato soup with a slice of toast resting on top.
Credit: Kayla Hoang

At the end of summer and beginning of autumn, when the temperatures begin to drop, I always find myself craving the coziness of something warm on a cool night. If I were to turn that cozy feeling into a food, it would be this soup. 

This sweet potato soup is velvety and smooth, warm from the addition of cinnamon and garam masala, and gently spiced with fresh ginger and crushed red pepper. Roasting the sweet potatoes deepens their flavor and sweetness, balancing well with the bold spices. Blending everything with a bit of heavy cream results in the silkiest of soups.

Can You Freeze Sweet Potato Soup?

While this soup is best within the first few days of making it, it can be frozen if needed for up to one month. 

How Long Does Sweet Potato Soup Last in the Fridge?

Sweet potato soup can be stored in an airtight container in the refrigerator for up to five days. 

Credit: Kayla Hoang

How Do You Make Sweet Potato Soup?

  • Cut the sweet potatoes in half lengthwise and roast with olive oil, salt, and pepper to deepen the flavor.
  • Sauté onion, garlic, and fresh ginger in a combination of olive oil and butter with salt, black pepper, crushed red pepper, and garam masala. 
  • Scoop the sweet potato flesh into the pot and add half of a cinnamon stick and vegetable broth. 
  • Bring the soup to a boil and then simmer, covered, to meld all the flavors. 
  • Add heavy cream to the soup off the heat. 
  • Blend the soup (in batches if needed) until velvety and smooth.
  • Garnish as desired and serve while still hot!

Sweet Potato Soup Recipe

This blended soup is velvety and deep from the roasted sweet potatoes, warm from the addition of cinnamon and garam masala, and gently spiced with ginger and crushed red pepper.

Prep time 25 seconds

Cook time 1 minute 5 seconds to 1 minute 15 seconds

Makes about 7 1/2 cups

Serves 4 to 6

Nutritional Info


  • 2 pounds

    sweet potatoes (about 2 large)

  • 2 tablespoons

    plus 1 teaspoon olive oil, divided

  • 2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 1

    medium yellow onion

  • 6 large cloves


  • 1 (4-inch) piece


  • 1 tablespoon

    unsalted butter

  • Pinch

    red pepper flakes, plus more as needed (optional)

  • 1/2 teaspoon

    garam masala

  • 1/2

    cinnamon stick

  • 1 (32-ounce) carton

    low-sodium vegetable or chicken broth (about 4 cups)

  • 1/4 cup

    heavy cream, plus more for serving

  • Toasted bread, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Halve 2 pounds sweet potatoes lengthwise and place on a rimmed baking sheet. Drizzle with 4 teaspoons of the olive oil and season with 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Toss to coat, then arrange in a single layer cut-side down.

  3. Roast until the potatoes are fork tender, 25 to 35 minutes. Meanwhile, cook the aromatics. Thinly slice 1 medium yellow onion (about 2 cups). Finely chop 6 large garlic cloves (about 2 tablespoons). Peel and finely grate 1 (4-inch) piece fresh ginger until you have 2 tablespoons.

  4. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon unsalted butter in a large Dutch oven or pot over medium heat until the butter is melted. Add the onion, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often, until softened, 5 to 8 minutes. Add the garlic, ginger, a pinch of red pepper flakes if using, and 1/2 teaspoon garam masala. Cook, stirring constantly, until fragrant and the garam masala is slightly toasted, about 2 minutes more. Remove the pot from the heat.

  5. Use a spoon to scoop the flesh of the sweet potatoes into the pot; discard the skins. Add 1/2 cinnamon stick, 1 (32-ounce) carton low-sodium vegetable or chicken broth, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover, and cook until the sweet potatoes and aromatics are very soft and the flavors meld, 15 to 20 minutes.

  6. Remove the pot from the heat.. Remove and discard the cinnamon stick. Add 1/4 cup heavy cream and stir to combine. Working in batches as needed, transfer the soup to a blender and blend until smooth and creamy, 2 to 4 minutes per batch. Transfer the blended soup back to the pot. (Alternatively, blend directly in the pot with an immersion blender.) Rewarm the soup over medium-low heat if needed. Serve topped with a drizzle of heavy cream and toasted bread on the side if desired.

Recipe Notes

Dairy-free substitutes: For a dairy-free version, unsweetened coconut cream can be substituted for the heavy cream and more olive oil for the butter.

Make ahead: The sweet potatoes can be roasted up to 1 day in advance, cooled, and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Thin out with more broth if needed when reheating.