Sweet Potato and Vegetable Soup is a comforting bowl filled with tender chunks of sweet potato, colorful veggies, and a light, flavorful broth that feels like a warm hug. The natural sweetness from the potatoes blends perfectly with the freshness of the vegetables, making it a nice mix of hearty and light all at once.
I love making this soup when I want something simple but satisfying. It’s one of those recipes that fills the kitchen with the most inviting smells, and the sweetness from the potatoes brings a little extra joy to every spoonful. I usually toss in whatever veggies I have on hand, which makes it easy to customize and never boring.
This soup is fantastic served with a slice of crusty bread or a handful of crackers to add a bit of crunch. I always find it’s a great choice for chilly days or when you need a gentle pick-me-up. Sharing this soup with family or friends always feels like a cozy little celebration of simple, fresh ingredients.
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural sweetness and creaminess as they cook down. If you can’t find sweet potatoes, try butternut squash for a similar texture and flavor.
Red Lentils: Lentils add protein and help thicken the soup. Red lentils cook quickly and become soft. Green or brown lentils are fine substitutes but take longer to cook.
Kale: Adds a nice green element with a little chew. You can swap kale for spinach, swiss chard, or collards depending on what you have.
Spices (Cumin, Smoked Paprika, Turmeric): These give warmth and a subtle smoky flavor. If you don’t have smoked paprika, regular paprika or a pinch of chili powder works well too.
How Do You Get Vegetables Tender But Not Mushy in Soup?
To keep your veggies perfect, cook them in stages. Start by sautéing onions and garlic to build flavor. Add firmer veggies and lentils next, simmer until nearly tender. Then add delicate ingredients like kale last to keep them bright and fresh.
- Sauté onion and garlic first for flavor.
- Add sweet potatoes, celery, carrots, and lentils, then simmer until almost soft.
- Stir in kale near the end, cooking only a few minutes so it stays vibrant.
- Check veggies regularly and remove from heat once tender but not mushy.
Equipment You’ll Need
- Large stockpot – perfect for cooking all the vegetables and simmering the soup evenly.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Chef’s knife – sharp and sturdy for chopping sweet potatoes and vegetables quickly.
- Cutting board – gives you a safe, stable space to prep your veggies.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and heartiness, great for colder days.
- Stir in coconut milk at the end for a creamier, slightly sweet twist.
- Swap kale with spinach or swiss chard for a milder, tender green.
- Include a pinch of cayenne or chili flakes if you like a little heat in your soup.
Sweet Potato and Vegetable Soup
Ingredients You’ll Need:
Vegetables & Lentils:
- 3 medium sweet potatoes, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 2 cups chopped kale leaves, stems removed
Spices & Liquids:
- 2 tbsp olive oil
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
- Optional: crispy bacon bits or fried shallots for topping
How Much Time Will You Need?
This soup takes about 15 minutes of prep time and about 30 minutes simmering time. In just under an hour, you’ll have a warm, comforting bowl ready to enjoy.
Step-by-Step Instructions:
1. Sauté Aromatics
Start by heating the olive oil over medium heat in a large pot. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Then add the garlic and cook for another minute until fragrant.
2. Cook Vegetables and Lentils
Stir in the diced sweet potatoes, celery, and carrots. Cook everything together for 5 minutes, stirring occasionally. Then add the rinsed red lentils along with cumin, smoked paprika, turmeric, salt, and pepper. Stir well to coat.
3. Simmer the Soup
Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25 to 30 minutes. You’ll know it’s ready when the lentils and veggies are tender.
4. Add Greens and Finish
Stir in the chopped kale and cook for 5 more minutes until the kale wilts but stays bright green. Taste the soup and add more salt or pepper if you like.
5. Serve and Garnish
Ladle the soup into bowls and sprinkle with fresh parsley. For a tasty extra touch, add crispy bacon bits or fried shallots on top if you like a little crunch.
Enjoy your delicious Sweet Potato and Vegetable Soup — perfect for cozy days and full of wholesome flavors!
Can I Use Frozen Sweet Potatoes?
Yes! Just make sure to thaw them completely before adding to the soup to avoid extra wateriness. You can thaw in the fridge overnight or gently in the microwave.
How Long Does This Soup Keep in the Fridge?
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan or Vegetarian?
Absolutely! The base recipe is already vegan. Just skip the optional bacon topping or substitute with crispy roasted chickpeas or toasted nuts for crunch.
What Can I Use Instead of Kale?
Spinach, Swiss chard, or collard greens work beautifully as alternatives. Add them late in cooking, just like kale, to keep their vibrant color and fresh texture.