Creamy Roasted Sweet Potato Soup

Looking for a hearty, creamy, and subtly sweet soup to warm you up? This Roasted Sweet Potato Soup hits all those notes and more, making it the perfect Fall soup to fill your tummy and your soul.

With fresh roasted vegetables and complementary spices, this creamy vegan soup recipe uses real ingredients to bring bold flavor.

As an environmental scientist, eating seasonally is something I prioritize. I love sweet potato season because they are just so versatile and delicious in so many dishes, including in this Sweet Potato Hummus and of course this Sweet Potato Soup!

Green tip: Eating seasonally is one of the best ways to live more sustainably, Local foods have less associated transportation costs and fuel emissions. Check when sweet potatoes are in season in your area with this Seasonal Food Guide.

Sweet Potato Soup Ingredients

Here’s everything you need:

• Sweet Potatoes. 3 large sweet potatoes, peeled and cubed.
• Shallots. They add a lot of umami and earthiness to the otherwise sweet-leaning soup. You can substitute 1 yellow onion in a pinch.
• Garlic. 3 cloves or 3 tablespoons of minced garlic.
• Sweet apple. Make sure to use a sweet one like Ambrosia, Fuji, Honeycrisp, Gala, or Red Delicious. It brings out the sweetness in the sweet potatoes and tempers the bitter after taste pumpkin can sometimes have.
• Olive oil. To roast your sweet potatoes, shallots, and garlic with.
• Salt & pepper. To ramp up all the other natural flavors in the soup.
• Vegetable broth. The base of your soup. Buy it or make your own vegetable broth.
• Nutmeg, ginger, & cinnamon. To add warming aromatics, nuttiness, and subtle spice.
• Coconut milk. For extra creaminess and to highlight the natural sweetness of the sweet potatoes.

Boil Half Your Ingredients

Add the vegetable broth, apple slices, nutmeg, ginger, and cinnamon to a large pot or Dutch Oven over high heat. Bring it to a boil, cover, and turn down heat to medium.

The rest of your ingredients will be roasted in the oven.

Roast the Other Half

Add the prepped sweet potato, garlic, and shallots to a large baking sheet in a single layer. I recommend using an 18 x 24-inch baking sheet to ensure there is enough room.

Drizzle the olive oil on top and season with salt and pepper.

Make Sure their Evenly Coated

Use clean hands to toss the veggies in the oil, salt, and pepper, ensuring they are evenly coated. This will ensure that the sweet potatoes, shallots, and garlic roast evenly and are equally seasoned for your soup.

Then, add your vegetables to the oven to roast at 425°F for 25 minutes until tender. Your apples should be boiling in your vegetable broth and spices simultaneously.

Blend it Nice and Smooth

The easiest way to blend your soup is with an immersion blender. However, I find that using a food processor or high-powered blender gets the soup much smoother and avoids any lumps.

If you are using an immersion blender, add the roasted sweet potatoes, garlic, and shallots to the pot with the vegetable broth and apple. Use the immersion blender to break down the contents of your soup until you are left with a creamy soup free of chunks.

If you’re using a blender or food processor, add all of the roasted vegetables, apples, and vegetable broth and blend on high until smooth. Please note that depending on the size of your food processor or blender, you may have to do this in two batches.

Add the Coconut Milk Last

If you’re using the blender or food processor, transfer your soup back to the pot. Turn the heat onto low and add your coconut milk. Stir to combine and simmer for a couple of minutes to integrate the coconut milk into your Sweet Potato Soup.

Should You Have Leftovers

This soup will last in an airtight container in the refrigerator for up to 5 days, or up to 3 months in the freezer.

You can easily reheat a larger portion on the stove. Warm it up over medium heat in a large pot, stirring occasionally until heated through.

To quickly reheat an individual portion, cover it and heat it in the microwave on high in 2-minute intervals, stirring in between, until heated thoroughly.

Green tip: Of all the billions of tons of food wasted annually, it is estimated that 50% of food waste happens at home. Reduce your contribution to waste, properly store and reheat leftovers!

Serving Your Sweet Potato Soup

This soup is hearty and warming, making it delicious enough to serve on its own for dinner. I love to use a little extra coconut milk to decorate the top as pictured, and serve it with toasted bread.

This is also a great starter for a full Thanksgiving meal, and a great side to a fresh salad or this Apple and Brie Grilled Cheese.

Sweet Potato Soup Frequently Asked Questions

How long will sweet potato soup keep?

In an airtight container, sweet potato soup will keep fresh for 3 days in the refrigerator or 3 months in the freezer.

Can you eat sweet potato skin in soup?

Sweet potato skins are perfectly edible and even healthy! While they can absolutely be added to your sweet potato soup to intensify the flavor, it does increase the cooking time and make the soup harder to blend.

For those reasons, this Sweet Potato Soup recipe instructs you to remove the peels. That being said, leaving some skin behind is absolutely fine.

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Why You Should Make this Creamy Roasted Sweet Potato Soup

• It’s creamy. The creamiest, smoothest texture!
• It’s balanced. Perfect balance of savory and sweet.
• It warms you up! Between the warm temperature and the warming spices, this is without a doubt the coziest meal.

If you’re loving this Creamy Roasted Sweet Potato Soup and want more delicious warming meatless dinners, check out this Vegetarian Broccoli Cheddar Soup and Hearty Mushroom Stew.

I very much hope you enjoyed this recipe!

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If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!