Warm up your day with a bowl of this delicious Sweet Potato Soup. It is loaded with sweet potatoes, onion, garlic, and spices that all perfectly meld together in one dish!
We love soup on a cold day to warm up and if you love other smooth and delicious vegetable soups you have to check out our Pumpkin Soup, Tomato Bisque, or Roasted Butternut Squash Soup!
Not Your Ordinary Soup
If you are looking for a soup that is different than what you’ve had before, then this recipe is for you. It has notes of bright fresh ginger, a subtle tart flavor from the lime juice and lime zest used, a little spicy kick from the red pepper flakes, and a subtle hint of peanut butter. Yes, you read that correct, peanut butter. It’s a very small amount that is used in the dish, but makes all the difference. It adds in a creamy element to the potatoes and chicken stock.
How to Make Creamy Sweet Potato Soup
Assemble your ingredients. For exact amounts see recipe card below.
In a small bowl, stir the sour cream and lime zest together. Place in the fridge so the flavors can blend while you finish the soup.
Cut the sweet potatoes into 1-inch rounds and then quarter. The smaller ends can just be halved. Set aside.
In a large stock pot, melt the butter over medium heat. Once the butter is melted, add the onion and garlic. Continue to cook for about 5 minutes until the onions are soft, stirring occasionally so the garlic doesn’t burn.
Stir in the cumin, red pepper flakes and ginger to combine briefly, then add the sweet potatoes and chicken stock. Bring to a boil then reduce the heat to low, cover and simmer until the potatoes are fork tender, about 15 minutes.
Using an immersion blender, or a standard blender if you do not have an immersion blender, puree the soup until smooth. If you need to use a traditional blender, puree in several, small batches being careful not to fill more than just past the half full mark to avoid spilling hot (lava) soup everywhere.
Whisk in the peanut butter until it fully melts into the soup then stir in the lime juice and salt.
Once portioned into bowls, top with the lime sour cream, tomatoes, and fresh cilantro.
bread to Pair with Sweet Potato Soup
Potato Rolls – Keeping with the potato theme, these rolls are soft and fluffy and would be the perfect addition to this recipe.
Crostini – If you are needing some extra crunch with your creamy soup then these crostini’s are the way to go!
Sweet Potato Biscuits – If you cannot get enough of sweet potatoes, then these biscuits are a great choice to pair with this soup.
Storage Information
STORE any leftovers in an airtight container in your fridge for 5-7 days. To FREEZE you can do so in an airtight container in your freezer for up to 3 weeks.
To REHEAT this dish you can either add the whole batch of leftovers to a pot on your stovetop on medium-high heat or add a serving in the microwave for 1-2 minutes until it is to your desired temperature. If you had your soup in the freezer be sure to let it thaw to room temperature before reheating.
More Sweet Potato Recipes
Sweet Potato Soup with Ginger Recipe
Recommended Products
Ingredients
- 1/2 cup sour cream
- 1 teaspoon lime zest - grated
- 2 large sweet potatoes - peeled and diced
- 2 tablespoons salted butter
- 1 small sweet yellow onion - sliced
- 2 cloves garlic - minced
- 4 cups chicken stock
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 2 tbsp freshly grated ginger root
- 1/4 cup smooth peanut butter
- 1 lime - juiced
- 3/4 tsp salt
- 2 tbsp fresh cilantro
- 1 Roma tomato - seeded and diced
Instructions
- In a small bowl, stir the sour cream and lime zest together. Place in the fridge so the flavors can blend while you finish the soup.
- Cut the sweet potatoes into 1-inch rounds, then quarter them. The smaller ends can just be halved. Set aside.
- In a large stockpot or large Dutch oven, melt the butter over medium heat. Once the butter is melted, add the onion and garlic. Cook for about 5 minutes, stirring occasionally so the garlic doesn’t burn, until the onions are soft.
- Stir in the cumin, red pepper flakes, and ginger to combine briefly, then add the sweet potatoes and chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender, about 15 minutes.
- Using an immersion blender—or a standard blender if you do not have an immersion blender—purée the soup until smooth. If using a traditional blender, purée in several small batches, being careful not to fill it more than halfway to avoid spilling hot (lava) soup everywhere.
- Whisk in the peanut butter until it fully melts into the soup, then stir in the lime juice and salt.
- Once portioned into bowls, top with the lime sour cream, tomatoes, and fresh cilantro. Enjoy!
This soup is so good, the flavors are amazing.