This slow cooker sweet potato soup is delicious any time of the year, a hint of warming spice and smokiness complements the smooth and creamy soup wonderfully.
This soup pairs well with my easy white soda bread or mozzarella and herb soda bread recipes.
Sweet potato soup is rich and warming and makes a delicious and easy lunch or supper when you leave it to bubble in your slow cooker.
Check out more of my simple slow cooker soup recipes too!
Home-made soup can be made ahead for easy lunches or suppers. You only need a few fresh ingredients and you’ll know it is a healthy option!
Soup is a really economical dish for lunch or supper, served with crusty bread to dip in. Cooking the soup in your slow cooker instead of on the hob saves energy too!
Ingredients
Here are the ingredients you will need. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- onion – to add a savoury depth to the soup.
- carrot – carrots complement the flavour of sweet potato and I find that adding carrot to sweet potato soup cuts through the richness.
- sweet potato – the star of the show, with their sweet flavour with earthy undertones and a little nuttiness.
- garlic – to add further depth of flavour.
- vegetable stock cube or powder – use your preferred stock cube, to add further depth of flavour. I like the Marigold vegetable bouillon powder as it tastes great. You can use a chicken stock cube instead if you prefer.
- ground coriander – this adds a light citrus flavour along with earthiness, that complements the vegetables.
- ground ginger – spicy and warming, this adds spiciness that complements the creamy sweet potatoes so well.
- smoked paprika – adds a chargrilled flavour along with pepperiness, since it is made from red peppers.
- freshly boiled water – I like to give my slow cooker soup a head start in cooking by using freshly boiled water. If you prefer you can use cold water.
- optional garnishes – a few leaves of fresh coriander, pumpkin seeds and a little cream or yoghurt to serve
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this sweet potato soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
- Prepare and chop the vegetables (onion, carrot, sweet potato, garlic) and place all of them in your slow cooker pot.
- Add the boiling water, vegetable stock powder or cube and spices then put on the lid and turn on your slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.
- Once the time is up, blend the soup (I normally use a power blender but a good stick blender could be used instead).
- Serve in bowls garnished with black pepper, a few leaves of fresh coriander, pumpkin seeds and a swirl of cream or yoghurt, if desired.
Variations
- Chunky – cut the onion, carrot and sweet potato into small dice when you prepare them and at the blending stage reserve some of the soup ingredients before blending. Stir the blended part back into the chunky vegetables for a thick soup with chunks of delicious veg.
- Red pepper – for a red pepper and sweet potato soup, roast two sweet potato in chunks drizzled with olive oil for around 20-30 minutes until slightly charred. Then follow the recipe as given, adding the roast red pepper chunks in with the sweet potato and other vegetables.
- Thai – stir through a couple of tablespoons of curry paste such as red Thai curry paste during cooking.
- Creamy – stir through some double cream or creme fraiche before serving to make the soup even creamier.
Equipment
- oval 3.5 litre slow cooker
- chopping board
- measuring jug
- blender
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months.
Top tip
For a velvety smooth texture to your soup, use a good blender; powerful blenders take seconds to whizz soup to a thick and smooth liquid.
Related
Looking for other slow cooker soup recipes like this? Try these:
Recipe
Slow Cooker Sweet Potato Soup
Ingredients
- 3 sweet potato large
- 1 onion
- 1 carrot large
- 2 cloves of garlic
- 1 litre boiling water
- 4 tsp vegetable bouillon powder or 1 vegetable stock cube
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground ginger
Garnishes (optional)
- 2 tsp pumpkin seeds
- 2 tsp fresh coriander (cilantro) or parsley
- 2 tsp cream or yoghurt
Equipment
Instructions
- Chop the vegetables and place all of them in your slow cooker pot.3 sweet potato, 1 onion, 1 carrot, 2 cloves of garlic
- Add the boiling water, vegetable stock cube or powder and spices then put on the lid and turn on your slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.Tip: Slow cooker soup is very forgiving on timings so if you need to leave it for longer it will be fine.4 tsp vegetable bouillon powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground ginger, 1 litre boiling water
- Once the time is up, blend the soup, in batches if needed. I normally use a power blender but a good stick blender could be used instead.
- Serve in bowls garnished with black pepper, a few leaves of fresh coriander, pumpkin seeds and a swirl of cream or yoghurt, if desired.2 tsp pumpkin seeds, 2 tsp fresh coriander (cilantro) or parsley, 2 tsp cream or yoghurt
Notes
- Chunky – cut the onion, carrot and sweet potato into small dice when you prepare them and at the blending stage reserve some of the soup ingredients before blending. Stir the blended part back into the chunky vegetables for a thick soup with chunks of delicious veg.
- Red pepper – for a red pepper and sweet potato soup, roast two sweet potato in chunks drizzled with olive oil for around 20-30 minutes until slightly charred. Then follow the recipe as given, adding the roast red pepper chunks in with the sweet potato and other vegetables.
- Thai – stir through a couple of tablespoons of curry paste such as red Thai curry paste during cooking.
Creamy – stir through some double cream or creme fraiche before serving to make the soup even creamier.
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