Last Updated on February 10, 2025 by Megan Jones
Warm up your senses with this delightful One-pot recipe: Spicy Sweet Potato Soup. A comforting blend of sweet potatoes and zesty orange, perfect for chilly days and Soup Season.
Dunk with a crispy ciabatta, or toasted sourdough for contrasting texture and to make it a lovely warming winter meal.
Key Ingredients
- Sweet Potatoes: The star of the soup, sweet potatoes provide natural sweetness & creaminess
- Vegetable stock: Adds depth and savory flavor to the soup, enhancing the overall taste profile.
- Onion and Garlic: These aromatics form the flavor base, bringing a savory richness and a hint of sweetness to the dish.
- Fresh Ginger: Provides a warming spice and aromatic quality that complements the sweetness of the potatoes.
- Cayenne Pepper: Adds a kick of heat that balances the sweetness of the soup; adjust to your spice preference.
- Orange Juice and Zest: Brightens the soup with citrus notes, enhancing its flavor and adding a refreshing twist.
- Olive Oil: Used for sautéing the aromatics, contributing richness and flavor to the base of the soup.
Why You’ll Love This Recipe
- Deliciously Unique Flavor: This Spicy Sweet Potato and Orange Soup combines the natural sweetness of sweet potatoes with zesty orange and warming spices, creating a flavor profile that’s both comforting and invigorating.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced cooks looking for a quick and simple meal.
- Versatile and Customizable: Whether you prefer it spicier or creamier, this soup can be easily adapted to suit your taste preferences by adjusting spices or adding in your favorite ingredients.
- Perfect for Meal Prep: This soup stores well in the fridge and freezes beautifully, making it an excellent choice for batch cooking and quick meals throughout the week.
- Great for Any Occasion: Whether you’re serving it as a cozy weeknight dinner or as a starter for a special gathering, this soup is sure to impress your family and friends.
You’ll fall in love with the vibrant flavors of this easy-to-make soup—perfect for warming up on chilly days!
Instructions
- Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. - Add the Spices
Sprinkle in the ground cumin, smoked paprika, and cayenne pepper, stirring well to coat the onion mixture in the spices. Cook for an additional 2 minutes to release the flavors. - Cook the Vegetables
Add the cubed sweet potatoes and diced carrot to the pot. Stir to combine with the aromatic mixture. - Simmer the Soup
Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender. - Blend Until Smooth
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy. - Finish with Orange
Stir in the orange juice and zest, and season with salt and pepper to taste. If you like a bit more heat, adjust with cayenne pepper. - Serve and Enjoy
Ladle the soup into bowls, garnishing with fresh coriander. Serve hot and enjoy the warming flavors of this spicy sweet potato and orange soup.
To make Spicy Sweet Potato and Orange Soup in a crock pot / slow cooker:
- Start by sautéing the onion, garlic, and spices in a skillet over medium heat until fragrant.
- Transfer this mixture to the crock pot along with the cubed sweet potatoes, diced carrot, vegetable broth, orange juice, and zest.
- Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
- Once cooked, blend the soup until smooth using an immersion handheld blender or by transferring it in batches to a regular blender.
- Adjust the seasoning if needed, and enjoy this hearty, flavorful soup!
To make Spicy Sweet Potato and Orange Soup in an Instant Pot:
- Sauté the Aromatics
Set the Instant Pot to the “Sauté” function. Add 2 tablespoons of olive oil and heat. Once hot, add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic, grated ginger, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant. - Add the Vegetables
Add the cubed sweet potatoes chunks and diced carrot to the pot. Stir to combine with the onion and spice mixture. - Add Liquid
Pour in the vegetable broth and add the orange juice and zest. Stir everything together to ensure the ingredients are well combined and nothing has stuck to the bottom of the pot. - Pressure Cook
Close the lid of the Instant Pot and make sure the steam release valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes on high pressure. - Release the Pressure
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the steam release valve to “Venting” to quick release any remaining pressure. - Blend the Soup
Carefully open the lid and use an immersion stick blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a traditional blender. - Season and Serve
Taste the soup and adjust the seasoning with salt and pepper if needed.
Recipe Tips and Tricks
Make This Spicy Sweet Potato and Orange Soup Low Waste: One of the best ways to enjoy cooking while minimizing waste is by utilizing all parts of your ingredients. For this soup, don’t throw away the sweet potato skins! Here’s a simple and delicious way to make the most of them:
- Prepare the Skins: Peel the sweet potatoes and place the skins directly into a Tupperware or mixing bowl.
- Season: Add 1-2 teaspoons of olive oil along with a twist of salt and black pepper. You can also experiment with other seasonings, like garlic powder or paprika, for extra flavor.
- Bake: Spread the seasoned peelings evenly on a parchment paper lined baking tray and bake gently in the oven at 170°C (338°F) for 10-12 minutes. Keep a close watch on them, as they can burn quickly! A light golden brown is the perfect indicator of doneness.
Recipe Variations:
Adjust to Your Preference:
Feel free to customize the spice level by adjusting the amount of cayenne pepper. If you don't like spicy food, and prefer a milder soup, start with a smaller amount and add more as needed. On the flip side, if you love heat, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce for an extra kick.
Garnish for Extra Flavor:
Elevate your soup by adding garnishes before serving. A dollop of non dairy greek yogurt, a swirl of coconut milk, a sprinkle of fresh parsley, or a handful of toasted pumpkin seeds can add texture and flavor, making each bowl visually appealing and more delicious.
Use Fresh Ingredients:
For the best flavor, opt for fresh herbs and spices. Fresh ginger, in particular, will impart a brighter, more aromatic quality compared to dried versions.
Experiment with Add-ins:
Feel free to get creative! Add in roasted chickpeas for protein, or stir in some sautéed greens like spinach or kale for extra nutrition. You can also mix in a spoonful of peanut butter for a creamier texture.
Serving suggestions:
- Top with a little bit of chopped parsley, orange zest or a squeeze of lime juice and more chilli flakes or chili powder if you want it a bit spicier. A spoonful of harissa paste also works well with these flavours.
- Serve with a sprinkling of homemade Dukkah for a crunchy topping.
- With big thick slices of sourdough bread.
Storage Tips:
- Fridge: If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 5 days. Any leftovers make an excellent lunch the next day.
- Freezer: For longer storage, portion the puréed soup into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave.
FAQs for Spicy Sweet Potato and Orange Soup:
Yes, you can use frozen sweet potatoes! Just add them directly to the pot, and you may need to adjust the cooking time slightly until they are tender.
If you don’t have orange juice, you can use lemon juice for a different citrus twist or vegetable broth for a less sweet flavor.
Yes, this soup is gluten-free! All the ingredients used are naturally gluten-free, making it a great option for those with gluten sensitivities.
To add creaminess, you can stir in coconut milk or a splash of plant-based cream after blending. This will give the soup a rich texture.
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for longer storage.
This soup pairs well with crusty bread, a fresh salad, or a grain bowl. It’s also delicious topped with roasted chickpeas for added protein and crunch.
The level of spice depends on how much cayenne pepper you add. Feel free to adjust the spice level to your preference by reducing or omitting the cayenne.
Yes! Feel free to add other vegetables such as bell peppers, spinach, or kale for added nutrition and flavor. The more veg you add, you may need to increase the liquid quantities to avoid a really really thick soup.
Yes! To make this soup in a slow cooker, sauté the aromatics first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
More soup content ? Try these recipes:
Simple Parsnip & Ginger Soup – Vegan
Gazpacho (Spanish chilled tomato soup)
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Spicy sweet potato and orange soup
Equipment
Ingredients
- 800 g about 4 cups sweet potatoes, peeled and cubed
- 750 ml 3 cups vegetable broth
- 1 large onion diced
- 1 medium carrot diced
- 2 tablespoons 30ml olive oil
- 3 garlic cloves minced
- 1 teaspoon 5g grated fresh ginger
- 1 teaspoon 2g ground cumin
- ½ teaspoon 1g smoked paprika
- ¼ teaspoon 0.5g cayenne pepper (adjust to taste)
- Juice and zest of 1 orange
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Sauté the Aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, diced, and cook until soft and translucent, about 5-7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon grated fresh ginger, cooking for another minute until fragrant.
- Add the Spices. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (adjust to taste), stirring well to coat the onion mixture in the spices. Cook for an additional 2 minutes to release the flavors.
- Cook the Vegetables. Add 800g sweet potatoes, peeled and cubed, and 1 medium carrot, diced, to the pot. Stir to combine with the aromatic mixture.
- Simmer the Soup. Pour in 750ml vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
- Blend Until Smooth. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Finish with Orange. Stir in the juice and zest of 1 orange, and season with salt and pepper to taste. If you like a bit more heat, adjust with cayenne pepper.
- Serve and Enjoy. Ladle the soup into bowls, garnishing with fresh coriander. Serve hot and enjoy the warming flavors of this spicy sweet potato and orange soup!
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