Sweet potato soup recipe: 6 easy steps for a creamy winter warmer

Serves: 4–6

Prep time: 15 minutes

Cook time: 45 minutes

Why you’ll love this sweet potato soup recipe

• Roasting the sweet potato creates a naturally rich, caramelised flavour.
• Fresh ginger adds gentle warmth without overpowering the sweetness.
• A silky smooth soup that’s perfect for chilly winter days.
• Easy to prepare using simple pantry ingredients.

Ingredients

• 1kg sweet potatoes, peeled and cut into large chunks
• 2 tbsp olive oil
• 2 shallots, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 750ml vegetable stock
• 250ml thickened cream (or cooking cream)
• Salt and freshly ground black pepper, to taste

To serve

• Fresh parsley
• Pinch of smoked paprika or cracked black pepper (optional)
• Crusty sourdough bread

Method

1. Preheat the oven to 200°C (180°C fan-forced). Toss the sweet potato with 1 tablespoon of olive oil and spread onto a lined baking tray. Roast for 30–35 minutes, or until tender and lightly caramelised.
2. Heat the remaining olive oil in a large saucepan over medium heat. Cook the shallots for 3–4 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant.
3. Stir in the roasted sweet potato and vegetable stock. Bring to a gentle simmer and cook for 10 minutes.
4. Blend until silky smooth using a stick blender or blender.
5. Stir through the cream and season with salt and freshly ground black pepper. Warm gently without boiling.
6. Ladle into bowls and garnish with fresh parsley and a light sprinkle of smoked paprika or black pepper. Serve with crusty sourdough.

Put your freshly harvested sweet potatoes to good use with our creamy roasted sweet potato soup recipe.

Enjoyed this sweet potato soup recipe? Looking for more ways to cook with sweet potatoes? Australian Sweetpotatoes has plenty of recipe ideas and cooking inspiration.