Sweet Potato Soup

Creamy and delicious, this Sweet Potato Soup is super simple with a hint of curry and nutmeg. It is perfect as a starter, or serve it up with fresh bread for a comforting dinner.

Have extra sweet potatoes on hand? You can also try these Mashed Sweet Potatoes or this Breakfast Scramble with Eggs and Sweet Potatoes.

Funny story about this soup – I first made it and posted about it back in 2007. Back then, I had this idea that I didn’t like sweet potatoes. And then I made this soup.

Let’s just say that since the first time I made this sweet potato soup, I have become a full on sweet potato lover. Like sweet potatoes are my favorite food kind of sweet potato lover.

So I guess that tells you just how good this soup is!

Ingredients

• Sweet Potatoes: You need about 1 1/2 pounds of sweet potatoes, which is about 2 large potatoes.
• Chicken Broth: I like the flavor the chicken broth brings in, but this can also be made vegetarian by using vegetable broth.
• Butter & Flour: The soup base starts with a roux of flour and butter to thicken the soup slightly.
• Curry Powder: I like a dash of curry powder – it doesn’t add an overwhelming curry flavor, but gives you a bit of warmth.
• Nutmeg: The nutmeg is the secret ingredient. It gives the soup a little hint of flavor.
• Evaporated Milk: I like to use low fat evaporated milk in this recipe. It makes it feel indulgent while it’s actually a healthier version!

How to Make Sweet Potato Soup

1. Roast your potatoes. I poke them with a fork and roast them until they are soft. This will take from 45 minutes to an hour for large potatoes.
2. Once the potatoes are soft, combine them with a cup of the chicken broth and blend this until it is smooth.
3. Start making your roux by melting the butter and whisking in the flour. Add the curry powder and the nutmeg.
4. Whisk in the evaporated milk.
5. Once that is smooth, whisk in the rest of the chicken broth.
6. Once the soup has thickened slightly, whisk in the sweet potato mixture. Cook this until it is warmed through.

Tips and Tricks

I like to top mine with some chopped parsley or cilantro and a little bit of red pepper flakes. You can also drizzle on a bit of cream.

You can roast the potatoes ahead of time, making this super fast to make. Just roast your potatoes when you have some time, then store them in the refrigerator. When you are ready to make the soup, they will be there ready for you!

Store any leftovers in the refrigerator. Reheat in the microwave or on the stove.

More Creamy Soup Recipes

Curried Butternut Squash Soup
Tomato Basil Soup
Pumpkin Soup
Crockpot Potato Soup
Butternut Squash Soup

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Sweet Potato Soup

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★★★★★

5 from 1 reviews

• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: American

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Description

Creamy and delicious, this Sweet Potato Soup is super simple with a hint of curry and nutmeg. It is perfect as a starter, or serve it up with fresh bread for a comforting dinner.

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Scale 1x2x3x

Ingredients

• 1 1/2 pound sweet potatoes, about 2 large potatoes
• 2 cups chicken broth, divided
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/8 teaspoon curry powder
• Dash of freshly grated nutmeg
• 1 can (12 oz) low fat evaporated milk

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Instructions

1. Preheat the oven to 400ºF. Pierce the potatoes in several places with a fork and roast in the oven until they are tender, 45 minutes to an hour. Remove the potatoes from the oven and let the potatoes cool slightly.
2. When cool enough to handle, remove the potatoes from the skin and place the potatoes in a blender along with 1 cup of the chicken broth. Blend until smooth.
3. In a soup pan, melt the butter. Whisk in the flour and let the mixture cook for a minute or two. Whisk in the curry powder and the nutmeg. Slowly whisk in the evaporated milk, followed by the remaining cup of chicken broth. Stir in the sweet potato mixture.
4. Continue to cook until heated through, about 5 minutes.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

• Serving Size: about 1 1/4 cups
• Calories: 318
• Sugar: 18 g
• Sodium: 466 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 4 g
• Protein: 11 g
• Cholesterol: 33 mg

Keywords: sweet potato soup