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Best Sweet Potato Soup

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roasted sweet potato broth served in white bowl scattered with herbs alongside grilled cheese sandwiches

A nutritious, frugal, tasty Sweet Potato Soup Recipe – bursting with flavour – the perfect soup to warm up with on a cold winters day! 

Best sweet potato soup recipe

Our roasted sweet potato soup flavoured with warming sage is delicious and perfect for a frosty day, it’s naturally vegan, gluten and dairy free and oh so delicious!

We serve the soup with cheesy dippers – however you can easily make these to suit any dietary requirements using the appropriate free-from ingredients. 

Sweet Potato Vegetable Soup Ingredients

Our vegan sweet potato soup recipe is super easy to make, you’ll just need…

  • 3 sweet potatoes – peeled and chopped into chunks 
  • 2 large carrots – peeled and cut into thick batons 
  • 1 large onion – peeled and cut into wedges 
  • 3 cloves garlic – skin left on, roasting garlic cloves whole gives them a lovely sweet flavour.
  • 2 tbs olive oil 
  • 2 tsp dried sage – if you don’t like sage, swap it for oregano or thyme
  • pinch sea salt 
  • pinch cracked black pepper 
  • 600ml vegetable stock 

How do you make sweet potato soup from scratch?

  • Heat the oven to 200C – put the vegetables in a roasting tin, pour over the oil, sprinkle on the sage, salt and black pepper – then using your hands just toss everything together so everything is coated.
  • Roast in the oven for around 30 minutes – or until everything is cooked through.
  • Remove the tray of vegetables from the oven – and take out the cloves of garlic, squeeze the garlic from the skins and add back into the vegetables. Scrape the vegetables and any juices into a pan and pour over the hot vegetable stock.
  • Blitz using hand blender – Add more stock if soup is too thick.

How to add flavour to vegetable soup?

We add loads of flavour simply by roasting the vegetables in the oven and then blitz with vegetable stock.

It gives the soup a really sweet caramelised flavour. Easy and quick with a much punchier robust flavour than simmering the vegetables in stock.

Make roasted sweet potato soup your way…

  • skip the sage and use thyme or oregano.
  • spice things up with ground cumin and a pinch of chilli flakes.
  • add in any root vegetables that need using up – swede, parsnips or even beetroot.
  • make sweet potato soup with coconut milk – just pour in 200ml of coconut milk and reduce the vegetable stock by 200ml.

How to serve roasted sweet potato soup

  • Fab for lunch on a cold day especially with those lovely cheesy dippers. Just pour into bowls, scatter with chives and serve alongside the grilled cheese and chutney dippers.
  • Pack in a thermos flask and take for lunch at work or out for a winter picnic. Winter picnics are really lovely!

How long does sweet potato soup last in the fridge?

If storing our sweet potato soup in the fridge, cool quickly and properly and then store in air tight containers. Soup should be used within 2 days of cooking.

Can you freeze sweet potato soup?

You can freeze sweet potato soup – just make sure you cool it properly, then either pour into freezer bags or a suitable freezer-safe container and pop it in the freezer.

It’s best used within six to eight weeks.

More vegetarian soup recipes for you to try

  • Leek and potato soup – a creamy, delicious soup that’s filling and oh so good on a winters day. Really warming.
  • Roast pepper and tomato soup – such a flavourful soup, delicious roast peppers and tomatoes blended with herbs and served with crusty bread.

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Yield: Serves 4

Best Sweet Potato Soup Recipe

roasted sweet potato soup recipe served in white bowl scattered with herbs alongside grilled cheese sandwiches

A comforting, naturally vegan soup recipe that's perfect for cold days

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 sweet potatoes - peeled and chopped into chunks 
  • 2 large carrots - peeled and cut into thick batons 
  • 1 large onion - peeled and cut into wedges 
  • 3 cloves garlic - skin left on 
  • 2 tbs olive oil 
  • 2 tsp dried sage
  • pinch sea salt 
  • pinch cracked black pepper 
  • 600ml vegetable stock 

Instructions

  1. Heat the oven to 200C put the vegetables in a roasting tin, pour over the oil and toss to coat everything, sprinkle on the sage, salt and black pepper.
  2. Roast in the oven for around 30 minutes or until everything is cooked through.
  3. Remove the tray of vegetables from the oven and take out the cloves of garlic, squeeze the garlic from the skins and add back into the vegetables. Scrape the vegetables into a pan and pour over the hot vegetable stock.
  4. Blitz using hand blender. Add more stock if soup is too thick.

Notes

Pour into bowls and scatter with chives, serve alongside, grilled cheese and chutney dippers.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 501mgCarbohydrates: 25gFiber: 4gSugar: 9gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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sweet potato soup served with grilled cheese dippers. text overlay reads 'super tasty! sweet potato soup'

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