Sweet Potato Soup

Sweet Potato Soup

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 6

Warm, rich and creamy, this soup fills your mouth with an alluring sweetness simply spiced with the earthy flavors of cumin and cinnamon.


  • 2 pounds sweet potato, diced into ½ inch cubes (about 5 cups)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • Pinch cayenne
  • Pinch salt
  • 1 teaspoon olive oil
  • 5 shallots, sliced thin (or 1 cup of sliced onion)
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 2 cups water
  • 12 ounces firm tofu, drained
  • 1/2 cup of fresh cilantro, minced
  • 6 tablespoons roasted pumpkin seeds


  1. Preheat oven to 375 degrees F.
  2. Place sweet potatoes in a baking dish and sprinkle on the cumin, cinnamon, and cayenne.
  3. Cover with foil and bake for 20-25 minutes or until just fork tender.
  4. In a nonstick skillet, cook shallots in the olive oil over medium-high heat, stirring often, until soft, about 5-6 minutes.
  5. Season with salt and pepper to taste.
  6. Set aside.
  7. Place tofu, water and half of the sweet potatoes in a large blender or food processor.
  8. Cover with a lid and hold a towel over the top. Puree until smooth.
  9. Pour into a large serving bowl.
  10. Repeat with remaining sweet potatoes.
  11. Stir soup to evenly mix batches of puree.
  12. Soup can be poured into a large pot and kept warm on the stove.
  13. When ready to serve, spoon cooked shallots on top of soup and sprinkle with cilantro and pumpkin seeds for presentation.
  14. Cilantro and shallots can be pureed with the sweet potatoes, if desired, using only the pumpkin seeds for garnish.


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