Sweet Potato Soup with Greek Yogurt

I make this sweet potato soup with Greek yogurt when I want something velvety, nourishing, and naturally comforting. The sweet potatoes create a smooth, slightly sweet base, while the Greek yogurt adds a creamy tang that balances every spoonful beautifully.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a rich and satisfying soup. I enjoy how the natural sweetness of the sweet potatoes pairs with savory spices and the creamy swirl of Greek yogurt. It feels wholesome yet indulgent at the same time. I also appreciate how easy it is to prepare in one pot, making it perfect for busy days or cozy evenings.

Ingredients

• 2 tablespoons olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 medium sweet potatoes, peeled and cubed

• 4 cups vegetable or chicken broth

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground cinnamon (optional)

• Salt, to taste

• Black pepper, to taste

• 1/2 cup plain Greek yogurt, plus extra for serving

• Fresh parsley or chives for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté the diced onion for 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.

3. I add the cubed sweet potatoes, cumin, smoked paprika, cinnamon if I’m using it, salt, and pepper.

4. I pour in the broth and bring the mixture to a boil. Then I reduce the heat and let it simmer for 18–22 minutes, or until the sweet potatoes are very tender.

5. I use an immersion blender to puree the soup until smooth and creamy. If I don’t have one, I carefully blend it in batches using a countertop blender.

6. I stir in the Greek yogurt until fully incorporated and silky.

7. I taste and adjust the seasoning before serving. I finish each bowl with an extra spoonful of Greek yogurt and a sprinkle of fresh herbs.

Servings and Timing

I find this recipe makes about 4–6 servings.

• Prep time: 10–15 minutes

• Cook time: 25–30 minutes

• Total time: About 35–45 minutes

Variations

I sometimes add a pinch of red pepper flakes for gentle heat. When I want extra richness, I stir in a splash of coconut milk along with the yogurt. I also like roasting the sweet potatoes beforehand for deeper flavor. For added protein, I top the soup with roasted chickpeas.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it. I can freeze the soup for up to 2 months, though I sometimes wait to add the Greek yogurt until after reheating for the best texture.

FAQs

Can I make this soup dairy-free?

I replace the Greek yogurt with coconut yogurt or leave it out entirely. The soup still turns out smooth and flavorful.

Do I need to peel the sweet potatoes?

I usually peel them for a smoother texture, but I can leave the skins on if they’re well-scrubbed and I don’t mind a slightly more rustic consistency.

Can I roast the sweet potatoes instead of boiling them?

I sometimes roast them at 400°F (200°C) for about 25–30 minutes before blending. This adds a deeper, caramelized flavor to the soup.

How do I make the soup thicker or thinner?

If I want it thicker, I let it simmer uncovered for a few extra minutes. If I prefer it thinner, I stir in more broth until it reaches my desired consistency.

What can I serve with this soup?

I like pairing it with crusty bread, a simple green salad, or a grilled cheese sandwich for a complete and comforting meal.

Conclusion

I turn to this sweet potato soup with Greek yogurt whenever I want a meal that feels cozy, wholesome, and easy to prepare. The creamy texture, warm spices, and tangy yogurt create a balanced and satisfying dish that I enjoy making again and again.

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