This subtly sweet and savory Sweet Potato Soup Recipe is a hit with even the pickiest of eaters!
Sweet potatoes haven’t always been my favorite. For me, they were just an orange pile of mush that I was forced to eat on holidays. However, as I’ve learned new ways of cooking them, they’ve quickly become one of my favorite foods. Not only are they tasty, but sweet potatoes are a delicious, nutritious, and versatile starch that elevates fries, tops burgers, and, yes, makes one heck of a soup.
This sweet potato soup recipe blends the sweet and the savory. The leeks, garlic, and onion add a wonderful depth of flavor, while the sweet potatoes bring a creamy texture and natural sweetness. Additionally, the tablespoon of cumin provides an earthy nuttiness and natural warmth to the soup.
Whether making this for a simple lunch with a salad or serving up at the next family gathering as a side, I think you’ll find that this sweet potato soup recipe will be a forever family favorite. It’s especially wonderful to enjoy in the colder months when you’re craving a savory, warming bowl of nutritious soup.
Is This Sweet Potato Soup Healthy?
Absolutely. Sweet potatoes contain a long list of vitamins and minerals, like vitamin A, vitamin C, potassium, and iron. They’re also an excellent source of fiber (as are the leeks!). There’s only one-third cup of cream in the soup, along with a few tablespoons of olive oil or butter. If you’re watching your dairy, ditch the cream for oat milk (or coconut milk, which will add a new and complementary flavor to this soup), and stick with using olive oil instead of butter.
Why Use Cumin In Sweet Potato Soup?
Food lovers everywhere use this spice to bring a whole new layer to milder recipes like sweet potato soup. Its warm, earthy undertones often enhance whatever recipe you put it in. Using cumin in this soup helps marry the savory, pungent elements of the garlic, leeks, and onions with the inherent creaminess of this soup’s flavor profile.
For a slightly more aromatic take, why not swap the tablespoon of ground cumin for one tablespoon of whole cumin seeds? First, toast them in a dry pan for a minute or two until fragrant, then grind them with a mortar and pestle for a fresher, more intense flavor. If you prefer a bit of texture, you can also leave the seeds whole or only grind them partially.
How Do I Store Leftovers?
If you have any leftovers, once cool, transfer them to an airtight container and store in the fridge. Consume within 5 days. Additionally, if you’d like to make the soup ahead and stock your freezer, you can store cooled soup in a freezer-safe, airtight container for up to 3 months.
Serving Suggestions
I like to make this soup on Meatless Mondays. I’ll serve it with a hearty cauliflower steak or Grilled Broccoli. It also makes a good side for garlic steaks and Poached Fish. And when autumn rolls around, add this to your favorite Thanksgiving sides, such as Cornbread Stuffing or Sour Cream Mashed Potatoes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter or additional olive oil
- 2 large onions diced
- 2 leeks white and pale green parts only, sliced
- 2 cloves garlic minced
- 2 pounds sweet potatoes peeled and cut into chunks
- 1 tablespoon ground cumin
- 5 cups low-sodium vegetable or chicken stock
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/3 cup cream or 1–2 tablespoons of butter
- Optional topping olive oil, cream, yogurt, sour cream, croutons, chopped nuts, crispy shallots
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Sauté the onions, leeks, and garlic for about 5 minutes, until they are soft and fragrant.
- Stir in the sweet potatoes and cumin, and continue to cook for 3 more minutes, making sure to stir frequently.
- Pour in the stock and season with salt and pepper. Bring the mixture to a simmer and let it cook for 20 minutes, or until the sweet potatoes are tender.
- Turn off the heat and use an immersion blender to purée the soup until smooth. Then, mix in the cream or butter until well combined.
- Serve the soup in bowls, topped with your choice of olive oil, cream, yogurt, or sour cream, and add a sprinkle of your preferred crunchy topping. DEVOUR!
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