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One Pot Sweet Potato Soup

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This savory sweet potato soup is blended with miso, ginger, and subtle spice. It all comes together in one pot and takes less than 30 minutes to make.

Are sweet potatoes the best food ever? I ask myself this question on a daily basis because I’m never not in the mood to eat sweet potatoes in some form. You can do so many things with them – savory, sweet, spicy. You can turn them into hash browns or oven roast them or throw them into a casserole. Anything, literally anything is possible.

Considering the fact that 3 of the blog’s all-time most popular recipes are sweet potato-centric, I have a feeling you guys are gonna love this soup.

Another reason I think you’ll like it? It all comes together in one pot! That’s what we like around here – easy, wholesome, and always tasty.

Here’s how it goes – sauté onions, garlic, and miso paste (optional) for maximum savory flavor base, add broth and boil the sweet potatoes, add seasonings, cook 20-25 minutes, blend and enjoy. From start to finish, you have dinner on the table in under 30 minutes and you have a total of 3 dirty dishes – a pot, a spoon, and a blender.

One Pot Sweet Potato Soup 2

One Pot Sweet Potato Soup 2
Speaking of, let’s talk blenders for a minute. Do you have an immersion blender? Have you ever used one of these magical little things? For recipes like this, they come in SO handy. You can puree the soup without ever pouring it into another vessel and you don’t have to allow it to cool like you would in a traditional blender. You just dip the immersion blender into the pot, take it for a spin, and voila – smooth, creamy soup! They’re also super easy to clean AND you can get one delivered via Amazon for about $30. 💪💪💪

Immersion blender or no immersion blender, this soup is still incredibly easy to make. I recommend making a big batch to have for dinner tonight. Leftovers will stay good in the refrigerator for 5-7 days, or you can store in gallon bags and freeze for later enjoyment!

Print

One-Pot Sweet Potato Soup

This savory sweet potato soup is blended with miso, ginger, and subtle spice. It all comes together in one pot and takes less than 30 minutes to make.

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Main

Ingredients

  • 2-3 Tablespoons olive oil
  • 1/2 of one large yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 Tablespoon yellow miso paste (optional)
  • 5 cups vegetable broth
  • 4 cups sweet potatoes, roughly chopped
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon ginger powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red chili flakes
  • 1 cup whole coconut milk, canned

Instructions

  1. In a large pot, heat olive oil to medium. Add onions and sauté 5 minutes, until translucent and softened. Add garlic and sauté 2-3 minutes. Add miso and chili flakes and stir to combine.
  2. Carefully pour broth into the pot and stir. Add sweet potatoes and seasonings – salt, pepper, ginger, and cayenne. Bring to a low boil, cover, and cook 20-25 minutes, stirring occasionally. It is finished when sweet potatoes are fork tender.
  3. Remove the pot from the heat and pour in coconut milk. If you’re using an immersion blender, just dip it into the pot and blend until smooth. If you’re transferring to a countertop blender, I recommend allowing the soup to cool quite a bit before blending.
  4. Serve hot with a fresh sprinkle of black pepper

Notes

If you prefer a less-thick consistency, simply add more broth or coconut milk and blend again. I also recommend adding a bit more salt and pepper to taste if you add more liquid.

One Pot Sweet Potato Soup

One Pot Sweet Potato Soup

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6 Comments
  • Cath
    October 30, 2017

    exactly when is the coconut milk added, after cooking and pre-blending…. it’s not in the instructions?!

    • thefitchen
      November 2, 2017

      Hi Cath –

      Sorry about the confusion there! I don’t know how that step got left out. The coconut milk is added right before blending the soup.

  • Ted Lindstrom
    November 26, 2016

    Hey guys, I just tried this recipe and it is superb! I roasted the sweet potatoes first, but otherwise I followed your recipe and it turned out great!

    • thefitchen
      December 4, 2016

      Hi Ted! So glad you enjoyed the recipe! I love roasted sweet potatoes, so I’m sure that added a wonderful flavor to the soup. :) Great idea!

  • Jude
    March 28, 2016

    Is the coconut milk sweetened? What brand did you use please. Also your about us says you two met as sophomores.. Did you finish school ?!

    • thefitchen
      March 29, 2016

      Hi Jude –

      My favorite brand is Whole Foods canned coconut milk, whole and unsweetened. Thai Kitchen is great as well!

      We actually met as freshmen in HIGH SCHOOL – but we started cooking and eating healthy together as sophomores in college. And yes – we did finish! We graduated in 2012 from Purdue. :) I was supposed to walk in the summer graduation ceremony, but it was scheduled on our wedding day. So I filed for a later graduation and we walked together in December 2012. It’s hard to believe, but we’ve been out of school 4 years now.

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