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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

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


Creamy Sweet Potato Soup – A simple sweet potato soup with an extra flavor kick from nutmeg and curry.



  • 2 large sweet potatoes
  • 2 cups chicken broth, divided
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • dash of freshly grated nutmeg
  • Dash of curry power
  • 1 cup fat-free evaporated milk
  • 1 Tbsp chopped pecans, for garnish


  1. Preheat the oven to 400F. Pierce the potatoes in several places with a fork and roast in the oven until tender, about 45 minutes. Remove from oven and let cool enough to handle. Remove the skins and roughly chop the potatoes.
  2. Combine the potatoes with 3/4 cup of the chicken broth in a blender or food processor. Blend until smooth.
  3. In a medium saucepan, melt the butter. Stir in the flour and cook for 1 minute. Stir in the nutmeg and curry. Whisk in the milk. Cook, stirring constantly, until slightly thickened. Cook one minute more, then add the potato mixture and remaining 1 1/4 cups chicken broth. Cook until heated through, about 5 minutes.
  4. Serve topped with chopped pecans, if desired.

Recipe Notes:

Adapted from Confabulation in the Kitchen