Roasted Sweet Potato Soup
Roasted Sweet Potato Soup

EASY Roasted Sweet Potato Soup! With shallots, cumin, thyme and broth. Stir in some sour cream or yoghurt and serve with crusty bread.

There has been a lonely sweet potato sitting in my pantry for the past few weeks. Every time I opened the pantry door, it looked at me like, “Why don’t you do something with me already?!”

I have a habit of buying perishable goods with the noblest of intentions, only to forget them in the sea of ​​everyday distractions until they’re good only for compost.

Easy Sweet Potato Soup

The signature elements of the original recipe were sweet potatoes, red onions, and cumin. I changed it up a bit, opted for shallots instead of red onions, used a lot less cumin (it’s a powerful spice), added some thyme and finished with a dollop of sour cream.

Oh my god so good! And so incredibly easy. You peel and dice the sweet potato, roast it with some shallots for half an hour and puree everything in a blender with some broth and spices. The soup keeps for days and is wonderfully warmed up.

What to add to sweet potato soup

This is a recipe that lends itself well to customization. Play with the spices and swap out the thyme and cumin for other favorite blends. Chili powder or fresh ginger would both be fantastic. This is also a great time to break out those little jars of exotic spice mixes with names like Ras el Hanout or Harissa that you may have lingering in the cupboard from other recipes.

You can also turn this creamy soup into a more complete meal by adding things like chickpeas, shredded chicken, or wilted veggies. This is a great way to use up leftovers in the fridge.

This soup alone makes a pretty light meal, perfect for lunch or dinner. Simply serve with a green salad and some hearty, crusty bread for dipping and cleaning up the bowl.

You can also serve the soup with an entree like roast chicken or roast pork chops.

How to Freeze Sweet Potato Soup

This soup freezes well! Portion into freezer containers or bags and freeze for up to three months.

Allow to thaw in the refrigerator overnight before reheating, or transfer the frozen block of soup straight into a saucepan and reheat over low heat. If the soup looks separate, quickly whip it up with a whisk or return it to the blender and swirl for a few seconds.

More ways to enjoy sweet potatoes

  • Slow cooker chickpea curry with sweet potatoes and peppers
  • Food stew with sweet potatoes and Swiss chard
  • Roasted Sweet Potato Quinoa Bowls
  • Tacos with sweet potatoes and black beans
  • Sweet Potato and Yukon Gold Casserole

Roasted Sweet Potato Soup

preparation time
10 mins

cooking time
30 minutes

total time
40 minutes

up to 4 servings

Recipe adapted from Donna Hay Magazine.


  • 1 lb Garnet Sweet Potatoespeeled and cut into 1 1/2 inch cubes

  • 2 big shallotspeel and halve lengthwise

  • 2 tablespoon Extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground thyme

  • 1/4 teaspoon cumin (or ground cumin)

  • 3 cups chicken broth

  • 1/8 teaspoon black pepper

  • 2 tablespoon sour cream or plain yoghurt (Greek or regular, omit for paleo version)


  1. Preheat oven to 450°F
  2. Preparing the sweet potatoes:

    Place diced sweet potatoes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme and cumin. Toss so all pieces are well coated with olive oil and spices.

  3. Fry the sweet potatoes:

    Spread the sweet potatoes and shallots on a foil or silicone-lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned on the edges. Take out of the oven.

  4. While the sweet potatoes are roasting, heat the chicken broth in a saucepan on the stovetop until steaming
  5. Mix the sweet potatoes:

    Place the cooked sweet potatoes and shallots in a blender and add the hot chicken broth. Blend until smooth.

    NOTE: When blending hot liquids, fill the blender jar no more than one-third full and start with short pulses. So depending on the size of your blender, you may have to work in batches. Or use a blender.

  6. Surcharge:

    Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week or freeze for up to three months.

nutritional information (per serving)
264 calories
10g Fat
36g carbohydrates
8g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!