Nothing is more perfect in winter than a bowl of comforting roasted sweet potato soup made with yogurt or coconut cream.

Easy Roasted Sweet Potato Soup

Make a delicious roasted sweet potato soup to warm up in this cooler weather. Roasting veggies add so much more flavor and can be done ahead of time. Sweet potatoes are in plenty this time of the year as well healthy, nutritious and inexpensive. Use fresh cream or yogurt for an indulgent treat or coconut cream to make it dairy-free or vegan.
5 from 17 votes
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Course: Soup
Cuisine: American
Keyword: autumn, cold, fall, soup, sweet potato
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 120kcal
Author: Veena Azmanov
Cost: $10



  • 3 large Sweet Potato
  • 3 tbsp Olive oil
  • 1/2 small Onion chopped finely
  • 1 small Garlic minced
  • Bay leaves
  • 1 tbsp Fresh thyme leaves or 1 tsp dried
  • 1/4 tsp Freshly grated nutmeg
  • 1 ltr Stock
  • 1/2 tsp  Salt as per taste
  • 1/4 tsp  Pepper as per taste
  • 120 ml Milk (almond milk works too)
  • 1 tsp Cornstarch/cornflour


Roast Sweet Potatoes

  • Preheat the oven at 180C / 360 F
  • Wash and clean the sweet potatoes
  • Cut in half and place on a baking tray cut side up.
  • Sprinkle with salt and pepper
  • Drizzle some of the olive oil over the potatoes
  • Roast for about 30 to 40 minutes.
  • When cooked it should be fork tender.
  • Remove from the oven, transfer potatoes to a bowl and cover with cling/plastic wrap or aluminum foil
  • After 15 minutes - uncover and the potatoes should be easy to peel.
  • Roughly chop the cooked sweet potatoes and set aside.

Make soup

  • Have all your ingredients ready - finely chop the onion and mince the garlic.
  • In a saucepan - add remaining olive oil
  • Saute the chopped onion for a minute on medium-low until translucent but not colored.
  • Add the garlic, bay leaves, thyme, and chopped sweet potatoes
  • Saute a minute more than add stock
  • Cook on medium until it comes to a boil.
  • Add the cornstarch to the milk and add it to the soup (cornstarch prevents the milk from curdling)
  • Using a hand blender (or blender) blend until smooth.
  • Season with salt and pepper.
  • Heat thru again on low - then remove from heat
  • Serve - garnished with a dab for butter for flavor (optional) 



Featured Recipe Below - Roasted Pumpkin Sweet Potato Soup


Calories: 120kcal | Carbohydrates: 2g | Protein: 0g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 345mg | Potassium: 45mg | Fiber: 0g | Sugar: 0g | Vitamin A: 655IU | Vitamin C: 3.5mg | Calcium: 30mg | Iron: 0.3mg