Roasted Sweet Potato Soup

I was standing in my kitchen on a rainy October afternoon, staring at a pile of sweet potatoes I'd bought on impulse at the farmers market. The vendor had promised they were the sweetest of the season, and I had no plan for them. That's when I remembered a soup I'd tasted at a tiny café years ago—silky, warmly spiced, with a hint of smokiness that lingered. I decided to recreate it, and what came out of my pot that day has been my go-to ever since.

The first time I made this for friends, I was nervous because one of them was a chef. I ladled the soup into bowls, added a swirl of coconut milk, and watched as she took her first spoonful. She closed her eyes, smiled, and asked for the recipe on the spot. That moment taught me that simple ingredients, treated with care, can speak louder than fancy techniques.

Ingredients

• Sweet potatoes (1 kg): Choose firm, unblemished ones with deep orange flesh—they roast up sweeter and creamier than pale varieties.
• Onion (1 large): Yellow or white onions work best here, adding a mild sweetness that melts into the background.
• Garlic (2 cloves): Fresh garlic is key; it blooms in the oil and fills your kitchen with the kind of aroma that makes people wander in asking what's cooking.
• Carrot (1 medium): Adds a subtle earthiness and a touch more natural sweetness to balance the spices.
• Celery (1 stalk): Often overlooked, but it gives the broth a savory backbone that rounds out the flavors.
• Olive oil (2 tbsp): Used both for roasting and sautéing, it carries the spices and helps everything caramelize beautifully.
• Ground cumin (1 tsp): Warm and slightly nutty, it's the spice that makes people ask, what is that flavor.
• Smoked paprika (1/2 tsp): This is the secret—it adds a gentle smokiness without overpowering the sweetness.
• Ground cinnamon (1/4 tsp): Just a whisper, but it ties the warm spices together and makes the soup feel cozy.
• Vegetable broth (1 l): Use a good quality broth or homemade stock; it's the liquid foundation, so flavor matters.
• Coconut milk (200 ml): Stir it in at the end for a silky finish that clings to your spoon in the best way.
• Salt and black pepper: Season generously after blending—sweet potatoes need more salt than you'd think to bring out their full flavor.

Instructions

Roast the sweet potatoes:

Preheat your oven to 220°C and toss the sweet potato cubes with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread them on a parchment-lined tray and roast for 25 to 30 minutes, flipping halfway, until the edges are caramelized and crispy.

Sauté the aromatics:

While the sweet potatoes roast, heat olive oil in a large pot over medium heat and add the onion, carrot, and celery. Cook for 5 to 7 minutes until everything softens and the onion turns translucent, then stir in the garlic for one fragrant minute.

Simmer the soup base:

Add the roasted sweet potatoes to the pot and pour in the vegetable broth. Bring it to a boil, then lower the heat and let it simmer gently for 10 minutes so the flavors meld together.

Blend until silky:

Remove the pot from the heat and use an immersion blender to purée the soup until it's completely smooth and velvety. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish with coconut milk:

Stir in the coconut milk, taste, and adjust the salt and pepper. Reheat gently if needed, then ladle into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a swirl of extra coconut milk if you're feeling fancy.

Pin Recipe

One chilly evening, I made a big batch of this soup and brought it to a neighbor who'd just had a baby. She texted me later that night saying it was the first real meal she'd enjoyed in weeks, and that it tasted like a hug. I realized then that this soup isn't just about the ingredients—it's about the warmth and care you pour into it, and the way it makes people feel seen and cared for.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or coconut milk if it's thickened up. For longer storage, freeze it in portion-sized containers for up to three months—just thaw overnight in the fridge before reheating.

Serving Suggestions

I love pairing this soup with a thick slice of crusty sourdough or warm naan for dipping. A crisp side salad with a tangy vinaigrette cuts through the richness beautifully, and if you're serving it for a special occasion, a drizzle of good olive oil and a sprinkle of toasted pumpkin seeds on top makes it feel restaurant-worthy.

Variations and Substitutions

If you want a spicier kick, add a pinch of cayenne or a few chili flakes before roasting the sweet potatoes. For a richer, non-vegan version, swap the coconut milk for heavy cream. I've also made this with butternut squash when sweet potatoes weren't in season, and it turned out just as comforting.

• Try adding a squeeze of fresh lime juice at the end for a bright, unexpected lift.
• Stir in a handful of baby spinach or kale just before serving for extra greens.
• Top with crispy chickpeas or croutons for added texture and crunch.

Pin Recipe

Every time I make this soup, I'm reminded that the best recipes aren't always the most complicated—they're the ones that feel like home, no matter where you are. I hope this one brings you as much comfort and joy as it's brought me over the years.

Recipe FAQs

→ How do I achieve caramelized sweet potatoes?

Toss peeled sweet potato cubes with olive oil and spices, then roast at 220°C (425°F) for 25-30 minutes until tender and golden, turning halfway.

→ Can I substitute coconut milk?

Yes, heavy cream can be used for a richer, non-vegan option while maintaining creaminess.

→ What spices enhance the flavor?

Ground cumin, smoked paprika, and a touch of cinnamon create a warm, subtle spice profile that complements sweet potatoes well.

→ What garnishes work best?

Fresh cilantro or parsley, toasted pumpkin seeds, and a drizzle of coconut milk or cream add freshness, crunch, and creaminess.

→ Is this suitable for gluten-free diets?

Yes, using gluten-free vegetable broth and mindful ingredient choices keep the dish naturally gluten-free.