Creamy Sweet Potato Soup

This creamy rich soup can be quickly prepared in mere minutes and with just a few ingredients. I always have sweet potatoes in my pantry, and to make this soup I simply added onion, garlic, ginger, and vegetable broth. I through the peeled and chopped potatoes in a pot with the rest of the ingredients and cooked everything until the potatoes were tender. For soups such as this one, I find that my Vitamin blender works best. After blending, the soup is very thick and creamy smooth with a subtly sweet flavor. I’ve made this soup a couple of times over the past few weeks and the first time I made it I added only salt and pepper as my seasoning as we were serving it to my grandchildren. After raving about how delicious the soup was, my husband requested that I make it again. For my husband, I added red pepper flakes for a little spice which was tasty also.

Sweet potatoes are nutritious powerhouses as they are packed with calcium, potassium, and vitamins A and C. This fiber rich vegetable also very filling so a bowl of this soup has a lot of staying power. There are so many ways you can garnish this soup including topped with crumbled bacon, crisp croutons, chopped fresh herbs, or with a swirl of Greek yogurt as I show in the photos. I also added some chopped green onions and red bell pepper for color. Choose your favorite soup topping and personalize this soup your way!

Why Healthy

  • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
  • No added fat is used to make this soup creating a low calorie bowl of goodness.


Creamy Sweet Potato Soup

Yield: Serves 4-6

Prep Time: 10 mins

Cook Time: 20 mins


3 1/2 Pounds Sweet Potatoes (About 4), Peeled & Chopped
1 Medium Onion, Peeled & Chopped
3 Garlic Cloves, Peeled
1-inch Piece Fresh Ginger, Peeled & Grated
1 Quart Vegetable Broth
Salt & Pepper
Topping Of Choice (See Notes Above)


In a medium stockpot, dump in all the ingredients.
Bring the heat to a boil, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.
Allow the ingredients to cool to room temperature, then blend until creamy smooth in a blender.
Return the soup to the pot and reheat.
Keep warm until ready to serve.
Serve in individual bowls topped with your favorite garnish.


2 Responses to “Mushroom Farro Soup”

  1. Melisa — November 17, 2012 @ 8:17 am

    Louise, I love the color of your soup! The last couple of days have put me in Fall mood, and I am loonikg forward to the bounty of the season.I always roast my pumpkin and squash for soup, but never tried roasting the onions. What a great idea, and a time-saver, too.I am spoiled from eating in season, fresh, natural apples in Serbia, and the big, perfect, glistening orbs do not appeal to me at all. Give something crispy, crunchy, juicy, a bit green, a bit red, and I am happy. Braeburn and Honeycrisp are my favorites.Great photos, as usual!


  2. cooking food — January 3, 2014 @ 11:26 am

    This looks truly yummy! It’s just what I have been looking for. So I have decided to cook it myself at home.


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