This 1-pot white sweet potato soup celebrates the creamy texture and unique flavor of white sweet potatoes. Cumin and smoked paprika bring a touch of smokiness, while sautéed onion and garlic add savory notes. You'll love the easy prep and versatility of this recipe, and the irresistible flavor of white sweet potatoes will have you coming back for seconds!
This soup recipe is very versatile, and we've included several ways you can customize it, such as with coconut milk or butter for added richness, or cayenne for a spicy kick. Whatever you decide to add, the unique flavor of white sweet potatoes is the real star here.
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How are white sweet potatoes different?
White sweet potatoes have a light brown/tan skin and cream-colored flesh. Their texture is slightly firmer and drier than orange-fleshed sweet potatoes, and they're not quite as sweet.
Another key difference that makes white sweet potatoes SO delicious, in my opinion, is the subtle nutty flavor, as opposed to the the distinct earthy notes of orange sweet potatoes.
Since white sweet potatoes are slightly more mellow, they're incredibly versatile and work well in both sweet and savory recipes. We really enjoy adding them to our favorite Instant Pot lentil curry. The sweetness is such a nice contrast to the ginger, cumin, and curry powder.
They're also delicious roasted, air fried, mashed, added to pot pies and casseroles, or pan-fried for hash.
Ingredients
To make this creamy soup all you need are a handful of common ingredients plus a few seasonings.
- onion and garlic - These add important savory notes to the base of the soup.
- white sweet potatoes - You'll need about 2 ¼ pounds. My potatoes were very large, as you can see above, so I only needed two. They do tend to vary in size quite a lot, similar to other types of sweet potatoes.
- spices and seasonings - You'll need cumin, smoked paprika, bay leaf, salt and pepper. If you have white pepper on hand, it's also really tasty with these flavors.
- vegetable broth - We're using a combination of broth and water in the soup. If you don't have 2 cups of prepared broth, feel free to use an equivalent amount of bouillon plus water.
- optional additions: When the base of the soup is done, this is where you can have fun with various additions to make it your own. Use coconut milk, cashew cream, or butter for richness. Cayenne or chili oil are easy ways to add heat. And for even more smokiness, try a few drops of liquid smoke.
See the recipe card below for amounts and full instructions.
How to Make It
Begin by peeling and chopping the white sweet potatoes into similarly-sized pieces. Tip: I like to slice them into quarters length-wise, then cut into approximately ¾-inch thick pieces.
Saute the onion in oil for 5 minutes or until translucent.
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Next, add the garlic and spices, and cook for 1 minute.
Add the white sweet potatoes to the pot and stir well.
Add the broth, water, salt, pepper, and bay leaf. Cover and bring to boil. Reduce heat to maintain a simmer and cook for 15 to 20 minutes or until the sweet potatoes are soft.
Now it's time to blend the soup. Let it cool for a few minutes, remove the bay leaf, then puree using an immersion blender or stand blender.
NOTE: Hot liquids may expand in a stand blender. So be very careful, and only blend small portions at a time.
Once the soup is blended, give it a taste and decide on your additions. I like to add 2 to 3 tablespoons vegan butter, about ¾ cup lite coconut milk, and several dashes each of cayenne and white pepper.
Variations and Substitutions
- Oil-Free: If you avoid extracted oils in your diet, feel free to use a splash of vegetable broth to saute the aromatics instead.
- With cashew cream: Instead of coconut milk, use a basic cashew cream to add richness and creaminess. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
- Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers, cayenne pepper, chili oil, or your favorite hot sauce.
- With herbs: Instead of the smoky/spicy flavor profile I've shared in the recipe, you can take this soup in a completely different direction! Think fall, Thanksgiving flavors, like thyme, rosemary, and sage.
Serving Suggestions
The creamy consistency of white sweet potato soup is especially nice with crunchy garnishes like:
- homemade croutons or bagel croutons
- crumbled tortilla chips or corn chips
- toasted baguette or other crusty bread
- vegan bacon bits or tofu chorizo
- homemade crackers
Cheesy richness from crumbled vegan feta or vegan parmesan is a nice contrast to the sweetness. Or add extra acidity with chopped pickled vegetables or a swirl of tangy non-dairy yogurt.
FAQs
White sweet potatoes are sweet, but less so than their orange cousin. The flavor is slightly more mellow, too - a bit nutty and less earthy. I like to describe it as 80% sweet potato, 10% russet, and 10% "something familiar that you can't quite put your finger on." And this is exactly what makes the flavor of white sweet potatoes so deliciously interesting!
Absolutely. Leftover soup will keep in the fridge for up to 5 days, or to freeze it, let the soup cool completely then transfer to an airtight, freezer-safe container, and freeze for up to 2 months.
Top Tips
When the base of the soup is done, give it a taste before deciding on additions. As mentioned, the recipe is very versatile, so don't be afraid to tweak the amounts and play up your favorite flavors.
Like most soups, this one tastes even better after 1-2 days in the fridge. So it's a great option for meal prep and making in advance for a dinner party or holiday meal.
More Creamy Soups
Recipe
White Sweet Potato Soup
Equipment
- immersion blender - or stand blender
Ingredients
- 1 Tablespoon oil, optional - omit for oil-free diets
- 1 large yellow onion, chopped
- 4 large cloves garlic, minced
- 1¼ teaspoons ground cumin
- ½ teaspoon smoked paprika
- 2¼ pounds white sweet potatoes, peeled and cut into ½-inch thick pieces
- 2 cups vegetable broth
- 3 cups water
- 1 bay leaf
- salt and pepper
Optional additions:
- 1 to 2 teaspoons white wine vinegar - or lemon juice, to taste
- white pepper, to taste
- cayenne pepper, to taste
- ¾ to 1 cup canned lite coconut milk - see Notes for other options
- 2 to 3 Tablespoons vegan butter
- a few drops of liquid smoke
Instructions
- Preheat a large soup pot over medium-low heat. Add the oil, if using, and cook the onion for about 5 minutes. Add the garlic, cumin, smoked paprika, and several turns of freshly cracked black pepper. Stir and cook for about 1 minute.
- Add the white sweet potatoes, broth, water, bay leaf, and ½ teaspoon fine sea salt. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook covered for 15 minutes or until the potatoes are soft.
- Remove the bay leaf, and let the soup cool for a few minutes. Now it's time to blend. Use an immersion blender or work in batches using a regular stand blender. NOTE: Hot liquids may expand in a stand blender. So use caution, and only blend small portions at a time.
- Once the soup is blended, taste and decide which flavors you'd like to add or enhance. I like to add the vinegar, 2 tablespoon vegan butter, about ¾ cup lite coconut milk, additional black pepper, and several dashes each of cayenne and white pepper.
- Serve hot with croutons or crusty bread and crumbled vegan feta or Parmesan cheese. This soup pairs well with a variety of different main dishes, salads, and sides.
Notes
- Oil-Free: Feel free to use a splash of vegetable broth instead.
- With cashew cream: Instead of coconut milk, you can use a basic cashew cream to add richness. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
- Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers (saute w/the onion), cayenne pepper, chili oil, or your favorite hot sauce.
- With herbs: Instead of the smoky flavor profile shared here, you can take this soup in a completely different direction. Incorporate thyme, rosemary and sage for autumn/Thanksgiving flavors.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Elizabeth F says
Made the base recipe yesterday (no options) and it was perfect! The spices were spot on. Rich, creamy, flavorful soup. The family liked it very much! I’ll be making this again and again!
Shelley Burt says
Absolutely no doubt about it, this is simply the easiest, remarkably unique, and flavorful potato soup ever made! Thank you so much for sharing your amazing recipes.