30-Minute Sweet Potato Soup
This sweet potato soup recipe has the perfect amount of spiciness with Cajun seasonings to complement the puree of sweet potato, tomato, other veggies, and creamy yogurt. It’s a quick and easy meal on the table in no time.
It’s been some crazy busy times here at Chili Pepper Madness! Growing season is upon us and we’re working to get our seedlings planted soon, PLUS all sorts of other self-induced time usage, like weekend parties (with lots of food, of course), planning for our very first food conference, converting our web site over to the new friendlier format and…
You know, just busy! Like everyone else in the world.
So yep, it’s good to have Quick and Easy Recipes on hand for when you want GOOD FOOD in a hurry, but you just don’t want to run out for fast food. Not sure I ever want that, anyway.
We’re talking soup today. 30-Minute Sweet Potato Soup.
Oh yeah!
What I LOVE about this soup, 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.
Bonus!
Plus, we’re adding in all sorts of spicy flavor in the form of jalapeno pepper and one of my very favorite seasoning blends – Cajun seasoning. See my own Homemade Cajun Seasoning Blend Recipe if you’re interesting in learning more about that or in making your own, or just use a good artisan blend. You can usually find some at your local grocer.
Let’s talk about how we make this, shall we?
How to Make This 30-Minute Sweet Potato Soup Recipe – The Method
First, cook down your mixture of sweet potatoes, onion, celery, jalapeno and garlic in a large pot with a bit of olive oil. It should take you about 10 minutes or less.
Next, add in crushed tomatoes, vegetable stock, fresh basil and seasonings. Bring to a boil then reduce the heat and simmer for about 20 minutes to let the flavor develop.
Use a stick blender or food processor to process the soup until it is smooth to your preference.
Swirl in the yogurt until it is nice and creamy.
Serve in bowls topped with fresh herbs, chili flakes and a few drizzles of chili oil.
It will make about 4 large bowls, or about 2 quarts, so plan accordingly.
Sweet Potato Soup Heat Factor
You won’t get a LOT of heat with this recipe, though you will definitely get a good level of spiciness from the mix of Cajun seasonings and jalapeno pepper. If you’d like to up the heat a bit, add in another jalapeno or two, or go with spicier peppers. You can also easily double up on the Cajun seasonings or user a hotter blend.
I finish mine off with spicy chili flakes and olive oil for an extra kick, though you might try a drizzle of your favorite chili oil as well.
You can also easily make a milder version by omitting the jalapeno. Use bell peppers instead.
Try Some of My Other Popular Soup Recipes
- Zesty Chicken & Tortellini Soup
- Spicy Thai Curry Chicken Soup
- Cheesy Guajillo-Potato Soup
- Sweet Pepper-Sweet Corn Chowder
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.
- 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
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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.
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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.
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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.
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Adjust for salt and pepper.
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Swirl in the yogurt and stir until the soup is nice and creamy.
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Spoon into bowls and swirl in juice from a quarter lemon per bowl.
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Top with fresh herbs, chili flakes and a few drizzles of chili oil.
Makes 4 large bowls, about 2 quarts.
Heat Factor: Mild-Medium. You'll get big flavor without crazy heat using a single jalapeno and Cajun seasoning blend here. If you're looking for more heat factor, add in extra jalapenos and additional Cajun seasonings, or try more potent peppers. You can also use spicy chili flakes as well as chili oil for drizzling over the top.
6 comments
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This soup was great! I made mine with golden cayenne.
Excellent, Justin! I love the addition of golden cayenne. Perfect pepper.
Think this would work with carrots instead??
Vilma, yes, carrots would be a very nice substitution. Let me know how it turns out for you.
This looks amazing. Will most definitely be trying this one out soon!
Thanks, Trey!