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Sweet Potato Soup with Greek Yogurt

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A velvety sweet potato soup blended until smooth and finished with creamy Greek yogurt for a nourishing, comforting bowl with the perfect balance of natural sweetness and savory warmth.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the diced onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  3. Add the cubed sweet potatoes, cumin, smoked paprika, cinnamon (if using), salt, and black pepper. Stir to coat.
  4. Pour in the broth and bring to a boil. Reduce heat and simmer for 18–22 minutes, until the sweet potatoes are very tender.
  5. Use an immersion blender to puree the soup until smooth and creamy, or carefully blend in batches using a countertop blender.
  6. Stir in the Greek yogurt until fully incorporated and silky.
  7. Taste and adjust seasoning as needed. Serve with an extra spoonful of Greek yogurt and fresh herbs on top.

Notes

  • For a dairy-free version, substitute coconut yogurt or omit the yogurt entirely.
  • Roasting the sweet potatoes at 400°F (200°C) for 25–30 minutes before blending adds deeper flavor.
  • Add a pinch of red pepper flakes for gentle heat.
  • If the soup thickens during storage, add a splash of broth or water when reheating.
  • Freeze for up to 2 months; for best texture, add yogurt after reheating.

Nutrition

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