This post may contain affiliate links. Please read our disclosure policy.

Sweet Potato Soup

Hi my wonderful readers! Today’s post is not a new recipe. I simply decided to share an old recipe for sweet potato soup. It is really easy to make and  you need just a few ingredients. Meat lover- you can add some bacon bits, vegetarian- omit bacon bits and add some cheese or seeds on top.

I love the combination of sweetness and spiciness in this simple recipe. I’ve made it before, when I first started my blogger blog, but obviously I was not sure what exactly I was doing, not that I did not know how to cook, but writing a blog post was way too difficult back then, and my pictures were ridiculous (soup is always difficult to photograph)!

Today I tried to correct my old post, change the recipe a little (you can totally follow the old recipe, because changes are insignificant) and share with you my new pictures of this spicy sweet potato soup.

Sweet potatoes are rich in fiber and vitamins, that’s why I love experimenting and incorporating them in recipes. If you like bacon, it gives the soup extra saltiness and crunch, so you should add some.

Last time I made this soup, I cooked sweet potatoes on high in the microwave, but this time I decided to boil them. Ti took a little longer to cook, but you can cook them either way.

Here is the recipe, if you’d like to try it.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Sweet Potato Soup

By Lyubomira L
Creamy, spicy sweet potato soup – a Bulgarian recipe.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4


  • 2 large sweet potatoes
  • 1 small onion, (chopped)
  • 2 table spoons butter, (olive oil)
  • 4 cups vegetable stock
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1/4 cup water
  • shredded parmesan
  • bacon bites


  • Cut potatoes in halves and place them in a microwave safe dish, cut sides facing down. Add 1/4 cup water. Cover the dish with plastic wrap. Cook on high for 15 minutes or until potatoes are tender. Cool until they are comfortable to touch and remove the skins. Alternative method – peel potatoes and cut them in quarters. Boil in salted water over medium heat until potatoes are soft and done. It takes around 30-35 minutes.
  • In a sauce pan heat butter (oil) over medium heat and add chopped onion. Cook for 1 minute and add cumin and red pepper flakes and stir. Add vegetable stock (can use chicken stock) and bring to a boil.
  • Puree potatoes and stock in batches and pour into a bowl.
  • Serve soup warm with cooked bacon and shredded parmesan cheese on top.


Calories: 83kcal, Carbohydrates: 18g, Protein: 1g, Cholesterol: 1mg, Sodium: 983mg, Potassium: 259mg, Fiber: 2g, Sugar: 5g, Vitamin A: 9760IU, Vitamin C: 3.6mg, Calcium: 26mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This soup sounds so delicious, Mira! Sweet potatoes are one of my favorite ingredients ever, and I love the spices you used here. 🙂

  2. This looks so yummy AND beautiful photography! Do you use painted boards or something else? Love that fun right hue

    1. Thanks Cheryl 🙂 It’s so nice to read your complements, since I really like your blog and photography! Yes, I use painted boards, which I make myself .