Tag Archives: Sweet Potato Soup

Simple, healthy, delicious & vegan. How can you go wrong. Modify the ingredients, to your personal taste but give it try, my way the first time. This recipe is also great during this holiday season, when many of us have a lot of leftover sides. Don't throw them away, use them in a soup. Click here to see the video.

Sweet Potato Soup – Recipe

Cook Time: 45 minutes

Sweet Potato Soup – Recipe


  • 3 cups of hot vegetable/chicken broth or water
  • 1 medium potato, cubed
  • 1 cup mashed/leftover sweet potato
  • 1 medium carrot, shredded
  • 1 small onion, diced
  • 1 small tomato, canned or fresh and chopped
  • 1 tsp cumin
  • 1/4 tsp dried oregano
  • 1 garlic clove, minced
  • 1 tsp fresh grated ginger or dried
  • 1/4 tsp dried chili flakes
  • fresh pepper to taste
  • 1.4 tsp cinnamon
  • salt to taste
  • pat of butter


  1. In a large pot, add butter.
  2. When it is hot add onions. Saute for about 3 minutes.
  3. Add chili flakes, cumin , cinnamon, garlic, ginger & oregano.
  4. Stir, cooking for another 3-4 minutes.
  5. Add the tomato. Cooking for about 2 minutes, stirring.
  6. You want the tomato to start to dry out.
  7. Add the potatoes. Stirring for another 1-2 minutes.
  8. Add the 1/2 of the broth. Bring to a boil.
  9. Cover and simmer for about 15 minutes.
  10. Add the sweet potato mash. Stir to break it up.
  11. Add half of the carrots. You can add all of the carrot at this point. I save half for the end of cooking. I like the taste of the carrot in the blend and the texture of the raw carrot.
  12. Add the remainder of the broth. Stir.
  13. Taste for salt. Add if you wish. Start with 1/2 tsp.
  14. Cover and simmer for another 5-10 minutes.
  15. Check to make sure potatoes are cooked through. Turn off heat.
  16. You can leave the soup chunky or blend until smooth.
  17. If you are blending, wait until the soup is cooled a little. Be careful!
  18. Add the other half of the carrots.
  19. Serve hot, as a main or with soup or a salad.
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Previous video & recipe.

Some ingredients used online: 

GoBIO! Organic Bouillon Cubes and Broth-Yeast Free Vegetable Cubes, 66g

(This post is not sponsored.)

Till next time,



A super simple, but tasty fall soup. Makes about 7 cups of soup, or 7 -8 servings.

1 tbsp. of butter or any other fat

1 medium onion, chopped

3 cloves of garlic minced

2 medium carrots diced

2 medium sweet potatoes, chopped

1 medium tomato chopped

8 cups of chicken/vegetable/beef broth

1/2 tsp salt

1/2 tsp fresh cracked black pepper

1 tbsp. ground cumin


The chopping does not need to be precise, since this recipe is going to be pureed.

Heat butter on medium heat, until melted. Add onions, garlic, carrots. Sauté for about 5 minutes, stirring occasionally.


Add sweet potatoes, salt, pepper, cumin to mixture and sauté, stirring for about 5 minutes.

Add tomatoes, sauté for about 5 minutes, stirring occasionally.

Add *broth to pot. Bring to boil, then simmer on low for an hour, or until the vegetables are soft.


You can keep the soup chunky or go ahead and puree it until it is the consistency that you like. I used a handle blender. You could also use a food processor, but make sure that the mixture has cooled down a little, so nothing hot splashes on you.

*Have broth at room temperature or heated before adding to vegetables. This will keep the cooking process going and not bring down the temperature of the other ingredients, not slowing down the whole process.


What's your favourite cold weather soup?

Till next time,