Vegetarian Classic Sweet Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

This warmly spiced soup gets its silky texture from tender sweet potatoes, simmered with onion, garlic, ginger, cinnamon, and a hint of nutmeg until everything melts into a rich, glossy puree. A touch of cayenne adds gentle heat if you want it, balancing the natural sweetness of the potatoes beautifully. Once blended completely smooth, a swirl of cream stirred in right at the end makes it feel extra luxurious, and a scatter of fresh chives on top adds color and a mild onion-y bite. It's an easy one-pot dish that comes together mostly hands-off while it simmers, making it perfect for a cozy weeknight dinner or a make-ahead lunch. This version is a solid pick for a vegetarian table, warming and comforting from the first spoonful to the last.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup heavy cream
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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