When the cool weather sets in, there’s nothing more comforting than a warm bowl of soup. This version was born out of simplicity—using ingredients I already had on hand—and it has quickly become a favorite in my kitchen. Since my husband is particularly fond of sweet potatoes, I usually keep a basket of them tucked away in our fruit cellar. On the day I created this recipe, I reached for two large garnet red sweet potatoes, an onion, garlic, and a knob of fresh ginger, and the foundation for this cozy soup was set.
What makes this soup truly special is the layering of spices. Sweet potatoes have a natural earthy sweetness that pairs beautifully with smoky, warm flavors. A generous pinch of smoked paprika (my current favorite spice), along with ground cinnamon, cumin, and a touch of ancho chili powder, transforms the simple base into something rich and deeply satisfying. The sweet and savory notes balance perfectly, creating a soup that feels both hearty and nuanced.
Best of all, this recipe comes together quickly, making it perfect for a weeknight meal. While it’s delicious right off the stove, I find it even better the next day, after the flavors have had time to meld and deepen in the refrigerator. When it’s time to serve, you can dress it up as much or as little as you like—add a swirl of tangy sour cream, sprinkle over some fresh chives, or top with crunchy croutons for contrast. I prefer my soups on the thicker side, but if you enjoy a looser consistency, simply stir in a little extra broth until it’s just right for you.
This is the kind of soup you’ll want to return to all season long: simple, nourishing, and deeply comforting with every spoonful.
Buon Appetito!
Deborah Mele
Ingredients
- 1 Large Sweet Onion, Peeled & Chopped
- 3 Garlic Cloves, Peeled & Chopped
- 2 Teaspoons Olive Oil
- 2 Pounds Sweet Potatoes, Peeled & Diced
- 2-inch Piece Fresh Ginger, Peeled & Chopped
- 4 Cups Low Sodium Chicken Broth
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1/2 – 3/4 Teaspoon Ancho Chili Powder
- Salt & Pepper To Taste
- 1 Cup Half & Half
Garnish:
- 2 Cups Diced Multigrain Bread (Cut Into 1/2 Inch Pieces)
- 1 Teaspoon Olive OIl
- Cracked Black Pepper
Instructions
- In a heavy stock pot, heat the olive oil and then cook the onions over medium heat until they are translucent, about 5 minutes.
- Add the garlic and ginger, then cook another couple of minutes until fragrant.
- Add the potatoes, chicken broth, cinnamon, cumin, paprika, chili powder and bring to a boil.
- Reduce the heat to a low boil and cook until the potatoes are very soft, about 25 minutes.
- Use a blender and blend the soup until very smooth.
- Add the half and half and heat to a simmer.
- Taste the soup and season with salt and pepper as needed.
- Keep the soup warm while you prepare the garnish.
- In a frying pan, heat the olive oil, add the croutons and cracked black pepper, and carefully stir and cook the croutons until they are crisp and golden brown.
- Serve the soup in individual bowls topped with some of the crouton pancetta garnish.
Nutrition Information:
Yield: 6
Serving Size: 2 cups
Amount Per Serving:
Calories: 336Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 228mgCarbohydrates: 43gFiber: 6gSugar: 15gProtein: 10g