Easy Creamy Southern Sweet Potato Soup in a white pan with muffins in background
Print Recipe

Easy Southern Creamy Sweet Potato Soup Recipe

As smooth as velvet, a little spicy, and filled with vegetables, healthy, homemade Easy Creamy Southern Sweet Potato Soup is about as warm and cozy as you can get, and topped with candied pecans, it's 100% delicious!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Lunch, Main Dish, Soup
Cuisine: Southern
Keyword: easy soup recipes, simple sweet potato recipes, vegetable soup recipes
Servings: 6 servings
Calories: 290kcal
Author: Sharon Rigsby

Ingredients

  • 3 Tbsp unsalted butter
  • 1 large sweet onion Vidalia if possible, chopped
  • 4 carrots unpeeled and rough chopped
  • 4 garlic cloves minced
  • 2 large sweet potatoes peeled and chopped (about 2 pounds)
  • 1 sprig fresh thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp cumin
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 1 Tbsp molasses
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 cup candied pecans chopped

Instructions

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
  • Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
  • Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
  • Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
  • Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.

Notes

You can substitute vegetable stock for the chicken stock.
You can substitute canned coconut milk or half and half for the heavy whipping cream.
If you don't have an electric immersion blender, I highly recommend that you get one. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30, and they can make your life so much easier if you make a lot of soups.
If you don't have molasses, you can substitute one tablespoon of packed brown sugar.
You can substitute 1/2 teaspoon of dried thyme for the sprig of fresh thyme.
You can substitute roasted pecans for the candied pecans. Or, you can top the soup with pistachios, peanuts or croutons.
To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.
[nutrition-label]

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 44mg | Sodium: 463mg | Potassium: 628mg | Fiber: 5g | Sugar: 12g | Vitamin A: 23750IU | Vitamin C: 9.1mg | Calcium: 120mg | Iron: 1.1mg