30-Minute Spicy Sweet Potato Soup is here to warm your body and soul! It's got the perfect amount of spiciness from Cajun seasoning that compliments the natural flavors of the sweet potato puree and creamy yogurt in the best way.
30-Minute Spicy Sweet Potato Soup
What I LOVE about this sweet potato soup recipe, aside from the obvious flavor, is how quickly you can make it. No need to spend a lot of time in the kitchen when you flat out just don't have the time, right?
Your prep time for this soup is just about 5 minutes, then it cooks for about 20-30 minutes.
This sweet potato soup is delightfully creamy from the sweet potato puree and yogurt. Besides the creamy consistency, there's a TON of flavor here to fall in love with!
Cajun seasoning and jalapeños add just the right touch of spicy flavor without overpowering the other ingredients.
Ingredients in Spicy Sweet Potato Soup
- Olive oil
- Sweet potatoes
- Onion
- Celery
- Jalapeño pepper
- Garlic
- Crushed tomatoes
- Vegetable stock
- Fresh basil leaves
- Cajun seasoning
- Salt and pepper
- Plain yogurt
How to Make Sweet Potato Soup
Cook the veggies. Heat a large pot to medium heat and add the olive oil. Add the sweet potatoes, onion, celery, jalapeno and garlic. Cook, stirring often, about 10 minutes to soften everything up.
Simmer. Add the remaining ingredients (except for the yogurt) and bring to a boil. Reduce the heat and simmer for about 20 minutes, until everything is nice and tender. You can simmer longer if you’d like.
Blend it. Use a stick blender to process the soup until it is nice and smooth. Or, transfer the soup to a blender or food processor in batches to process, then back into the pot it goes.
Add the final touches and enjoy! Add a little salt and pepper. Swirl in the yogurt and stir until the soup is nice and creamy. Spoon into bowls and swirl in juice from a quarter lemon per bowl. Top with fresh herbs, chili flakes and a few drizzles of chili oil.
Recipe Tips & Notes
- Make your own seasoning. When it comes to Cajun seasoning, you can use your favorite store-bought brand... But I recommend making my homemade Cajun seasoning blend, which really is the best!
- Don't forget to garnish. Chili oil is one of my favorite toppings for sweet potato soup. I also love freshly squeezed lemon juice and some fresh herbs to really send it over the top.
- Adjust the heat level. If you'd like to up the heat a bit, add in another jalapeño or two, or go with spicier peppers. You can also easily double up on the Cajun seasonings or user a hotter blend. You can also easily make a milder version by omitting the jalapeño and using bell peppers instead.
Storage
Wait for the soup to fully cool to room temperature prior to storing. When kept in an airtight container in the fridge, any leftover sweet potato soup you have will stay fresh for about 3-4 days. Reheat in the microwave in 30 second intervals, stirring each time it stops until warmed through.
That's it, my friends! Let me know how this turns out for you. Send pics! I'd love to see your amazing creations. Post them on Instagram. Hash tag me #ChiliPepperMadness. ROCK ON! Keep it spicy. -- Mike H.
30-Minute Spicy Sweet Potato Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds sweet potatoes peeled and chopped
- 1 medium sweet onion chopped
- 1 stalk celery chopped
- 1 jalapeno pepper chopped
- 2 cloves garlic chopped
- 15 ounce can crushed tomatoes or equivalent fresh tomatoes
- 1 cup vegetable stock
- ¼ cup packed fresh basil leaves
- 1 tablespoon Cajun seasoning blend or more as desired
- Salt and pepper to taste
- 1 cup plain yogurt
- FOR SERVING: Lemon juice fresh chopped herbs, chili oil, chili flakes
Instructions
- Heat a large pot to medium heat and add the olive oil. Add the sweet potatoes, onion, celery, jalapeno and garlic. Cook, stirring often, about 10 minutes to soften everything up.
- Add the remaining ingredients (except for the yogurt) and bring to a boil. Reduce the heat and simmer for about 20 minutes, until everything is nice and tender. You can simmer longer if you’d like.
- Use a stick blender to process the soup until it is nice and smooth. Or, transfer the soup to a blender or food processor in batches to process, then back into the pot it goes.
- Adjust for salt and pepper.
- Swirl in the yogurt and stir until the soup is nice and creamy.
- Spoon into bowls and swirl in juice from a quarter lemon per bowl.
- Top with fresh herbs, chili flakes and a few drizzles of chili oil.
Notes
Nutrition Information
Geraldine MC Grath says
Hi Mike. Tried this earlier in the week and it turned out brilliantly. Thank you. And I hope you and your family have a great Christmas and a very happy New Year. Looking forward to receiving more of your wonderful recipes.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Geraldine! Glad you enjoyed it! Have a very Merry Christmas and Happy New Year! Cheers!
Justin says
This soup was great! I made mine with golden cayenne.
Michael Hultquist - Chili Pepper Madness says
Excellent, Justin! I love the addition of golden cayenne. Perfect pepper.
Vilma says
Think this would work with carrots instead??
Michael Hultquist - Chili Pepper Madness says
Vilma, yes, carrots would be a very nice substitution. Let me know how it turns out for you.
Trey says
This looks amazing. Will most definitely be trying this one out soon!
Michael Hultquist - Chili Pepper Madness says
Thanks, Trey!