Sweet Potato Spice Soup

  • Author: Muriel Angot & Andrew Lessman
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 min
  • Yield: 10-12 servings 1x
  • Category: Soup


We discovered this recipe recently and fell in love with it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Plus, the fiber and antioxidants in sweet potatoes are advantageous to gut health.



  • 3 tbsp coconut oil
  • 2 medium brown onions (1 chopped; 1 minced and reserved for garnish)
  • 2 cloves garlic, peeled and minced
  • 1 tsp Garam Masala Indian spice mix (I substituted 1 tsp curry powder)
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 4 1/4 cups chicken broth
  • 2 cups water
  • 4 sweet potatoes, peeled and cubed
  • Salt and pepper to taste
  • 1/3 cup coconut milk

Cinnamon cream garnish (optional)

  • 1 cup heavy whipping cream
  • 1 tsp cinnamon


  • In a large pot over medium heat, warm half the coconut oil and sauté one of the onions and garlic until the onion is translucent.
  • Add the Garam Masala, turmeric, cumin, and coriander stirring constantly for 3 minutes until aromatic.
  • Add the chicken broth, water and sweet potatoes, and bring to a boil. Reduce heat and simmer for 15 minutes until sweet potatoes are tender. After simmering, add the coconut milk. Add salt and pepper to taste.
  • In a separate small pan over medium head, warm the remaining coconut oil and sauté the remaining onion for 7 minutes until golden and crisp. Set aside for later.
  • Purée the soup in a food processor or blender, working in small batches if needed and blending until smooth.
  • In a medium bowl, whisk the whipping cream with the cinnamon for 5 minutes.
  • Serve in individual bowls garnished with cinnamon cream and minced onion (optional).


  • Serving Size: 1 cup
  • Calories: 86
  • Sugar: 3g
  • Sodium: 151mg
  • Fat: 4g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sweet potato, soup

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