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
- 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.
- Once the potatoes are soft, combine them with a cup of the chicken broth and blend this until it is smooth.
- Start making your roux by melting the butter and whisking in the flour. Add the curry powder and the nutmeg.
- Whisk in the evaporated milk.
- Once that is smooth, whisk in the rest of the chicken broth.
- 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
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 (12 oz) can low fat evaporated milk
Instructions
- 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.
- 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.
- 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.
- Continue to cook until heated through, about 5 minutes.
Cherylynn says
I don’t know why I have never tried sweet potato soup before as much as I love sweet potatoes. this sounds wonderful and the spices sounds like a great combo. I can’t wait to try this recipe. as all the other recipes I’ve made of yours I have no doubt that it will be great.
Kevin says
Sweet potato soup is a great idea. I just started eating sweet potatoes recently.
Elisabeth says
You really should explore these potatoes more. But you know what I like better than sweet potatoes? Yams. Baked yams with butter. It’s delish!!!
Yams have a slightly different flavor than sweet potatoes and are a bit more sweet.
Peabody says
I always try every couple years to revisit foods I tried and didn’t like. My tastes change and I sometimes find out that the reason why I didn’t like something wasn’t the food itself but the way it was prepared.
glamah16 says
Now I agree with Abby. I’ve always been turned off by the mushy gooey sweet potato stuff. But a plain roasted one or this soup appeals to me.
Abby says
I’m so glad you liked it! It IS super-easy – I loved that part. And the curry is a fantastic addition. You know, I had a bunch of fresh nutmeg in the pantry; I should have grated some into it! I’ll try that next time.
I like sweet potatoes roasted, in soup, or just baked – but you can keep that sweet gooey casserole stuff. YUCK. Maybe you’re like me in this regard!
Deborah says
Thanks for the tip Anh! I will definitely look for it!
Anh says
Deborah, if you can find some tamarind, make some juice from it ans drit in the soup. tamarind adds a lovely tangy dimension to sweet potato soup. real nice!
S. says
Hey! If you have any left over potatoes…make a cake!
gigi says
This sounds delicious! I can’t wait for the temperature to dip so I can make soup!