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Sweet Potato Soup – simple but great!

20 mins Cook
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Copy of NomNom Recipes 1 73

A heartfelt thank you to everyone for the wonderful messages celebrating Dinner’s achievement in making it to the New York Times best sellers list! Who could have imagined that a cookbook featuring a dog on the cover would receive such recognition.

Now, for today’s delectable recipe – prepare yourself for a delightful Sweet Potato Soup with a flavorful blend of cumin, onion, and leek. For those conscious of the budget, you can easily substitute leeks with more onions. To add a delightful crunch to the soup, top it off with your choice of crunchy toppings such as croutons, nuts, or crispy shallots. In my version, I used flatbread ribbons and pistachios to create a truly delightful and satisfying experience. Enjoy this nourishing soup and feel free to get creative with your toppings!

Potato Soup Sweet Potato Soup – simple but great!

Sweet potato soup

The basic sweet potato soup recipe usually involves boiling garlic, onion, and sweet potato in stock and then blending it. While it’s decent, some might find it a bit dull (apologies!).

Although adding a carton of cream and a large piece of cheesy garlic bread can make it more exciting, I prefer my soups to stand strong on their own, not relying too much on extras to shine.

That’s why today’s version elevates the flavor profile with generous amounts of onion and leek, along with a whole tablespoon of cumin. You won’t believe the incredible transformation from “decent” to “OMG THIS IS SO DELICIOUS!!” The rich combination of flavors takes the soup to a whole new level of scrumptiousness!

All you need for The Sweet Potato Soup

You’ll find the key ingredients for this delicious sweet potato soup below, along with some insightful tips:

  1. Cream (1/3 cup / 80 ml) – Adds a delightful creamy mouthfeel without the need for excessive amounts, thanks to the rich flavor brought by the generous leek, onion, and cumin combination.
  2. Leeks and Onions – These ingredients add fantastic flavor to the soup, eliminating the need for excessive cream or a plethora of spices. If leeks are costly during certain months, you can simply use an extra onion instead, maintaining a balanced taste. One onion can replace two leeks since leeks offer a more subtle and milder flavor.

Bonus: Leeks won’t make your eyes water while cutting them!

  1. Sweet Potatoes – 2 medium ones, totaling 1 kg / 2 lb (unpeeled weight), or one large sweet potato.
  2. Cumin Powder – A spice that beautifully complements the sweet flavor of the sweet potato, infusing the soup with Moroccan-inspired notes.
  3. Garlic – A crucial ingredient for bringing depth and richness to the soup’s flavor.
  4. Butter and Oil – With the large amount of onion and leek being sautéed, 4 tablespoons of fat are needed for cooking. The perfect balance is achieved by using equal parts of butter and oil. However, feel free to double up on either, depending on your preference.
  5. Chicken Stock (or Vegetable Stock) – While counterintuitive for a vegetarian soup, using chicken stock enhances the soup’s depth of flavor. Nonetheless, vegetable stock can be substituted freely.
  6. Cream – Any type of dairy cream will work well in this recipe. Options like thickened or heavy cream, pure cream, single cream, or double cream are suitable choices.

Alternatives – While not tried in this recipe, coconut milk or cream would likely work nicely. Sour cream and yogurt are also options, though they won’t provide the same creamy mouthfeel as cream. To achieve that effect, consider adding an extra knob of butter as a flavorful substitute.

How to make sweet potato soup

I’m definitely a stick blender fan too when it comes to soups – much less mess than using a regular blender.

Here’s a simple step-by-step guide for preparing this delightful sweet potato soup:

  1. Sauté leek, onion, and garlic for 5 minutes until they become sweet and softened.
  2. Stir in sweet potato and cumin, ensuring the sweet potato is nicely coated in the flavorful oil, while the cumin gets toasted to bring out its rich taste.
  3. Let it simmer for 20 minutes with the lid off after adding the stock.
  4. Use a stick blender to blitz the mixture until it becomes smooth.
  5. Finally, stir in the cream to add that perfect touch of creaminess.

To serve, ladle the soup into bowls and generously shower it with your choice of something crispy. Now you can enjoy this delightful sweet potato soup with a delightful crunch!

Soup toppers

Absolutely, this sweet potato soup indeed stands confidently on its own, perfect for savoring by the mugful, without any need for extra toppings.

However, as a dedicated soup toppings enthusiast, I always advocate for adding creative toppers to make soups even more captivating. Today, let’s venture beyond the usual croutons and cream swirls! Instead, let’s indulge in crispy flatbread ribbons, a sprinkle of pistachios, and a delightful swish of olive oil. This combination is a wonderful nod to the Moroccan vibes present in the soup, adding a whole new dimension to the overall experience.

For convenience and speed during the shooting process, I fried the crispy ribbons, but you can just as easily achieve the same results by baking them. The recipe will guide you on how to create these tantalizing toppers to enhance your sweet potato soup and elevate it to a whole new level of deliciousness!

Sweet Potato Soup – simple but great!

Sweet Potato Soup – simple but great!

A heartfelt thank you to everyone for the wonderful messages celebrating Dinner's achievement in making it to the New York Times best sellers list! Who could have imagined that a cookbook featuring a dog on the cover would receive such recognition.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 2 tbsp extra virgin olive oil

  • 30g / 2 tbsp unsalted butter – or more oil

  • 2 onions , diced

  • 2 leeks , white and pale green part only, quartered, cut into 1cm / 1/2″ slices (Note 1)

  • 2 garlic cloves , chopped

  • 1 kg/ 2 lb sweet potato , peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks

  • 1 tbsp cumin powder

  • 1.25 litre / 1.25 quarts chicken or vegetable stock , low sodium (Note 2)

  • 1.5 tsp cooking / kosher salt

  • 1 tsp black pepper

  • 1/3 cup cream (any type) or an extra knob of butter


  • Something to drizzle / dollop – extra virgin olive oil, cream, yogurt, sour cream

  • Something crunchy – croutons, pistachios, pepitas, crispy fried shallots


Sauté Aromatics - In a large, heavy-based pot, heat the oil and melt the butter over medium heat. Add the onion, leek, and garlic, and cook for 5 minutes until they become softened.
Add Sweet Potato and Cumin - Stir in the sweet potato and cumin, and cook for another 3 minutes, making sure to stir regularly.
Simmer for 20 Minutes - Pour in the stock, season with salt and pepper, and bring to a gentle simmer. Let it cook for 20 minutes until the sweet potato is incredibly tender. There's no need for a lid during this process.
Blitz the Soup - Remove the pot from the stove and use a hand-held stick blender to blitz the mixture until it becomes smooth. (Note: If using a blender, refer to Note 4.)
Stir in Cream - Once the soup is silky smooth, stir in the cream.
Garnish - Ladle the soup into serving bowls. Drizzle with yogurt, cream, or olive oil, and add a sprinkle of your favorite crunchy topping. In the picture, I used pistachios and crispy flatbread strips as garnish.


For preparing leeks (video 0.09 sec), trim off the tough, dark green parts and utilize the soft, white, and pale green portions. Cut them lengthwise into quarters, keeping the root intact to make handling easier. The cut sections will spread out like tassels or cheerleader pom-poms! Rinse the cut part of the leeks under running water while holding the root, shake off excess water, and then chop them. When making the stock, I genuinely prefer using chicken stock over vegetable stock, as it lends a deeper flavor to the soup. However, vegetable stock is a close second and freely used to maintain a vegetarian version of this soup. Garnishes are essential to elevate any soup. My go-to combination involves something drizzled and something crunchy. In this case, I opted for crispy flatbread strips, inspired by the vaguely reminiscent Moroccan flavors in the soup (due to the cumin!). To make the strips, cut them into 1cm / 0.4" wide pieces, scrunch them in your hand to create curls, then fry them in 3cm / 1" of 180°C/350°F oil for about 20 seconds until they turn light golden. Sprinkle with salt while still hot, so it adheres. Alternatively, you can choose the baked option: generously coat the strips with olive oil spray, sprinkle with salt, and bake at 180°C/350°F (160°C fan) for 10 to 13 minutes or until they become golden and crisp, tossing them once or twice. The exact baking time depends on the flatbread's thickness. For croutons, simply cut any crustless bread into 0.75 cm / ⅓" cubes, toss them in a little olive oil to coat, and sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 minutes, tossing halfway, until they become golden and crunchy. Allow them to cool fully on the tray before using. If you prefer using a blender to achieve a silky smooth texture, let the soup cool for 10 minutes. Then, transfer half of it into the blender. Note: Remove the lid of the feeder tube (due to the heat inside, it might blow off!). Put the lid on and use a folded tea towel to cover the hole. Blitz until smooth, then transfer the blended portion to a separate pot. Repeat the process with the remaining soup. However, using a stick blender is a much simpler option! Please note that the soup may appear slightly lumpy directly after blending, but rest assured, it tastes smooth. Leftovers will keep well in the fridge for up to 4 days and are also suitable for freezing. Nutrition information provided is for the soup only, as I cannot be held responsible for the toppings you decide to add – and I wholeheartedly support indulging in excessive toppings! Enjoy!
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