This warming, flavour-packed ginger sweet potato soup is perfect for chilly days and a great way to showcase seasonal sweet potatoes. Bright fresh ginger and a blend of warming spices give the soup a lively, peppery edge, while pureed cannellini beans add a silky creaminess without dairy. It comes together in under an hour, makes a generous batch and freezes beautifully for quick reheats throughout the week.
How to Make Gingery Sweet Potato Soup
Roasting the sweet potatoes first gives the soup deeper, more complex flavour than simply boiling them in stock. The caramelized edges and concentrated sweetness from roasting balance the warm spices and fresh ginger. Below is a clear, step-by-step method so you can prepare this soup with confidence.
Ingredients
- 1 kg (2 lb) sweet potatoes — roughly 2–4 large, peeled and cut into 3 cm (1.5 in) pieces
- 1 carrot, peeled and finely diced
- 1 yellow onion, finely diced
- 1–2 stalks celery, finely diced
- 10 g (½ cup) cilantro, stems and leaves divided
- 20 g (2 tbsp) fresh ginger, finely minced or grated
- 3 tbsp olive oil (plus 1 tbsp for roasting)
- 1 tbsp tomato paste
- 3 cloves garlic, minced
- ½ tsp ground cardamom
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp cayenne pepper (adjust to taste)
- Freshly ground black pepper and salt
- 2 L (8 cups) vegetable stock
- 3 tbsp soy sauce
- 1 (400 g / 14 oz) can cannellini beans, drained, rinsed and pureed
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- Optional: toasted nuts or seeds for garnish
Step-by-step Instructions
-
Roast the sweet potatoes. Preheat the oven to 200°C/400°F. Peel and cut the sweet potatoes into large chunks, toss with 1 tbsp olive oil, salt and pepper, and spread on a parchment-lined baking sheet. Roast for 25–30 minutes, or until very tender and lightly browned.
Roasting the sweet potatoes -
Build the flavour base. While the potatoes roast, heat 3 tbsp olive oil in a large saucepan over medium heat. Add the diced onion, carrot, celery, cilantro stems and the fresh minced ginger. Season with a generous pinch of salt and cook, stirring frequently, until very soft and beginning to brown (about 10–15 minutes). Allowing the vegetables to brown and form fond on the pan is important for depth of flavour.
Cooking the carrot, onion, celery, cilantro stems & ginger -
Puree the beans. While the vegetables are cooking, puree the drained cannellini beans in a blender until completely smooth. Add a splash of stock if needed to help the blender. Set aside to swirl in at the end for a velvety finish.
Pureed cannellini beans -
Add tomato paste, garlic and spices. Stir in the tomato paste, garlic, cardamom, turmeric, ground ginger, cinnamon, cloves and cayenne, plus a few grinds of black pepper. Cook for 1–2 minutes until the mixture is very fragrant and the tomato paste darkens slightly.
Adding the tomato paste, garlic and spices -
Combine potatoes, stock and soy sauce. Add the roasted sweet potatoes, pour in the vegetable stock and soy sauce, and bring to a gentle simmer. Let the soup simmer for 5–10 minutes to let the flavours meld and the potatoes soften further.
Adding the stock and soy sauce -
Puree until smooth. Use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches until completely smooth. Return to the pot and bring up to a gentle simmer.
Pureeing the soup -
Finish and serve. Stir in the pureed cannellini beans, maple syrup and apple cider vinegar. Simmer a few minutes to marry the flavours, then taste and adjust salt and pepper. Serve topped with cilantro leaves and, if you like, toasted nuts or seeds for crunch.
Adding the beans and maple syrup
Notes & Tips
Make the full batch even if you’re feeding one or two—this soup freezes and reheats exceptionally well. Roasting the potatoes concentrates sweetness and prevents the soup from tasting watery. Adjust the cayenne and fresh ginger to suit your heat preference. The pureed beans add protein and body while keeping the soup dairy-free.
Recipe Details
Servings: 8 | Prep time: 10 mins | Total time: 50 mins
Nutrition (per serving, approximate)
Calories: 190 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 0.2 g | Fiber: 8 g | Sodium: 591 mg | Potassium: 547 mg
If you try this ginger sweet potato soup or have questions about substitutions or storage, leave a comment — I’d love to hear how it turns out. Enjoy a bowl with crusty bread or a simple salad for a comforting, nutritious meal.
