Looking for perfect comfort food? This delicious Sweet Potato Soup recipe is satisfying and budget-friendly!
You can adapt this easy soup recipe and take advantage of whatever vegetables and fresh herbs you have on hand. This is a favorite vegetable soup recipe of mine whenever I need to make something quick, especially in the winter months. It’s also a great recipe because won’t have a hard time finding the ingredients at grocery stores.
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What Can You Serve with Sweet Potato Soup?
If you’re looking into some sides to enjoy with this Sweet Potato Soup, I highly recommend these:
- Bread
- Roasted Vegetables
- Strawberry Chicken Salad
- Kicked Up Egg Salad Sandwiches
- Bacon and Ranch Stuffed Peppers
Kitchen Notes & Tips
- This recipe is written with Instant Pot® instructions. However, the in-process photographs were shot using a traditional pressure cooker. Follow the cooking guidelines that are specific to your pressure cooker.
- Woody herbs, such as rosemary and thyme, should be added before cooking, while more tender herbs, such as parsley or basil, should be stirred in when the spinach or arugula is added.
- Discard any woody stems from tougher herbs before serving. Tying the stems together prior to cooking with cooking twine makes this super easy.
- This is a chunky soup, but you can use an immersion blender if you prefer smooth soup. For a creamy soup version, just add heavy cream.
Ingredients for Sweet Potato Soup
- 1 T. extra virgin olive oil
- 4 cloves garlic, minced
- 4 large carrots, diced
- 1/4 t. crushed red pepper flakes
- 4 large stalks celery, diced
- 1 medium red onion, chopped
- Sea salt & black pepper, to taste
- 6 c. chicken or vegetable broth, preferably organic
- 1 lb. sweet potato chunks, cut into 1” size
- 2 bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 c. fresh baby spinach or arugula
- 2 T. fresh lime juice
- Parmesan cheese, freshly shaved or grated
Supplies Used
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How To Make Sweet Potato Soup?
Step #1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, carrots, celery, red onion, and crushed red pepper flakes then stir for a couple of minutes. Season with salt and black pepper, to taste.
Step #2. Sauté everything in the large pot and stirring occasionally for 4-5 minutes. Do this until it’s fragrant and the vegetables start to develop some color. Deglaze by adding the vegetable or chicken broth and scrapping any brown bits off the bottom of the pot. Press cancel.
Step #3. Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check to be sure the seal is in place, the vent is turned to “Sealing” and set the “Manual” setting to 3 minutes.
Step #4. When cook time is complete, allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
Step #5. Remove the lid and discard bay leaves and woody stems. Stir in fresh baby spinach or arugula and lime juice. Taste and adjust seasonings by adding additional salt and black pepper, if desired.
Step #6. Ladle the soup into the bowls. Top the hot liquid with freshly shaved or grated Parmesan cheese and enjoy!
Other Soup Recipes to Try
If you’ve enjoyed this Sweet Potato Soup, you might also like these:
- Daikon Noodle Soup
- Homemade Sloppy Joes
- Tortellini Antipasto Pasta Salad
- Creamy Vegan Ginger Carrot Soup
- Chicken with Creamy Pecorino Sauce
Kitchen Gadgets To Make Cooking Easy
Click here to see the full list of my favorite affordable kitchen gadgets that make cooking easy! See our favorite time-saving kitchen gadgets on our Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.
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Sweet Potato Soup
Ingredients
- 1 T. extra virgin olive oil
- 4 cloves garlic , minced
- 4 large carrots , diced
- 1/4 t. red pepper flakes , crushed
- 4 large stalks celery , diced
- 1 medium red onion , chopped
- Sea salt & black pepper to taste
- 6 c. chicken (or vegetable broth) preferably organic
- 1 lb. sweet potato chunks , cut into 1” size
- 2 bay leaves
- 1 pint cherry or grape tomatoes , chopped
- 2 c. fresh baby spinach (or arugula)
- 2 T. fresh lime juice
- Parmesan cheese , freshly shaved or grated
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, carrots, celery, red onion, and crushed red pepper flakes then stir for a couple of minutes. Season with salt and black pepper, to taste.
- Sauté everything in the large pot and stirring occasionally for 4-5 minutes. Do this until it's fragrant and the vegetables start to develop some color. Deglaze by adding the vegetable or chicken broth and scrapping any brown bits off the bottom of the pot. Press cancel.
- Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check to be sure seal is in place, the vent is turned to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard bay leaves and woody stems. Stir in fresh baby spinach or arugula and lime juice. Taste and adjust seasonings by adding additional salt and black pepper, if desired.
- Ladle the soup into the bowls. Top the hot liquid with freshly shaved or grated Parmesan cheese and enjoy!
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