Best 4 Spiced Sweet Potato Soup Recipes

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Indulge in a culinary journey with our Spiced Sweet Potato Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This delightful soup is not only a feast for the senses but also a nourishing and comforting dish, perfect for a cozy meal on a chilly day. With its vibrant orange hue and rich, creamy texture, this soup is a visual masterpiece.

Dive into the symphony of spices that dance on your palate, a harmonious blend of cumin, coriander, and ginger, delicately balanced with a touch of heat from cayenne pepper. The roasted sweet potatoes lend their natural sweetness, creating a perfect counterpoint to the savory spices. As you savor each spoonful, you'll be enveloped in a comforting warmth, thanks to the velvety coconut milk and the subtle tang of lime juice.

But our culinary adventure doesn't stop there. This article presents a diverse collection of sweet potato soup recipes, each with its unique twist. Explore the vibrant flavors of Thai Sweet Potato Soup, where lemongrass and galangal add an exotic touch, or embark on a culinary journey to Morocco with our Moroccan Sweet Potato Soup, where the harmonious blend of spices like ras el hanout and harissa transports you to a bustling souk.

For those seeking a hearty and wholesome meal, our Sweet Potato and Lentil Soup is a perfect choice. Bursting with protein and fiber, this soup is a nutritional powerhouse that satisfies hunger and nourishes the body. And for those with a sweet tooth, our Sweet Potato and Black Bean Soup offers a delightful balance of sweet and savory flavors, with the addition of sweet corn and black beans.

No matter your culinary preferences, our collection of sweet potato soup recipes has something for everyone. Each recipe is carefully crafted to showcase the versatility and deliciousness of this humble root vegetable. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

SPICED CARROT AND SWEET POTATO SOUP WITH ALMOND AND GINGER MATZO



Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo image

This is a passover favorite for my friends family. She has made it for me and it is delicious. I have never made it myself but obtained the recipe. Recipe #22742 posted separately

Provided by TishT

Categories     Yam/Sweet Potato

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted margarine
6 cups peeled carrots (about 7 large)
2 cups chopped onions
3/4 cup diced peeled tan-skinned sweet potato (not yam)
3 1/4 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 pinches ground cinnamon
9 cups canned low sodium chicken broth
almond and ginger matzo balls, recipe posted separately (Almond and Ginger Matzo Balls)
chopped fresh cilantro

Steps:

  • Melt margarine in heavy large pot over medium-high heat.
  • Add carrots, onion and sweet potato.
  • Saute until onion is translucent, about 8 minutes.
  • Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
  • Add 8 cups broth and bring to boil.
  • Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
  • Puree soup in small batches in blender until smooth.
  • Return to same pot.
  • Mix in remaining 1/2 teaspoon cumin.
  • Thin soup with all or part of remaining 1 cup broth.
  • Season soup to taste with salt and pepper.
  • Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
  • Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

SPICED SWEET POTATO SOUP



Spiced Sweet Potato Soup image

This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

2 pounds sweet potatoes (about 4 medium), peeled and chopped
1 large sweet onion, finely chopped
1 medium sweet red pepper, finely chopped
1-1/2 teaspoons curry powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated lemon zest
1/8 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Salted pumpkin seeds or pepitas, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

SPICED SWEET POTATO AND GARLIC SOUP



Spiced Sweet Potato and Garlic Soup image

Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped peeled potato
2 medium cloves garlic, 1 minced and 1 thinly sliced
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 cups diced peeled sweet potato
1 tablespoon unsalted butter
Thinly sliced fresh parsley, for garnish

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
  • Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
  • Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
  • Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
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Tips:

  • Use fresh, high-quality sweet potatoes: This will ensure the best flavor and texture for your soup.
  • Don't overcook the sweet potatoes: They should be tender but still hold their shape.
  • Use a good quality vegetable broth: This will add depth and flavor to your soup.
  • Don't be afraid to experiment with different spices: This recipe is a great starting point, but you can add or adjust the spices to suit your taste.
  • Serve the soup with your favorite toppings: Some popular options include croutons, sour cream, and chives.

Conclusion:

This spiced sweet potato soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover sweet potatoes. With its creamy texture, sweet flavor, and warm spices, this soup is sure to be a hit with everyone at your table.

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