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.
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.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Main
- 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
- 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.
- 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.
- 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.
- Serve hot with a fresh sprinkle of black pepper
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.