Introduction
When the weather turns chilly, there’s nothing quite like a bowl of creamy Sweet Potato and Corn Soup to warm you up. This comforting soup combines the natural sweetness of roasted sweet potatoes with the subtle crunch of corn, creating a perfectly balanced dish that’s both nutritious and satisfying. I’ve fine-tuned this recipe to be simple enough for weeknight cooking while delivering restaurant-quality flavor. Whether you’re a seasoned cook or just starting your culinary journey, you’ll find this soup surprisingly easy to master.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in cubed sweet potatoes, cumin, and smoked paprika. Cook for 2-3 minutes to toast the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
- Add corn kernels and continue cooking for 5 minutes.
- Using an immersion blender, blend about half the soup while leaving some chunks for texture. If you don’t have an immersion blender, transfer half the soup to a regular blender.
- Stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
For the best results, keep these helpful tips in mind:
- Choose orange-fleshed sweet potatoes for the best color and sweetness
- Cut sweet potato chunks roughly the same size for even cooking
- For a thicker soup, use less broth; for a thinner consistency, add more
- The soup can be made ahead and stored in the refrigerator for up to 3 days
- To freeze, let cool completely and store in airtight containers for up to 3 months
- When reheating, you may need to add a splash of broth or water to achieve desired consistency
- For extra depth of flavor, try roasting the sweet potatoes before adding them to the soup
- This soup is naturally gluten-free, and can be made vegan by using coconut milk instead of cream
Sweet Potato and Corn Soup
When the weather turns chilly, there's nothing quite like a bowl of creamy Sweet Potato and Corn Soup to warm you up. This comforting soup combines the natural sweetness of roasted sweet potatoes with the subtle crunch of corn, creating a perfectly balanced dish that's both nutritious and satisfying.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 cups fresh or frozen corn kernels
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chives for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in cubed sweet potatoes, cumin, and smoked paprika. Cook for 2-3 minutes to toast the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
- Add corn kernels and continue cooking for 5 minutes.
- Using an immersion blender, blend about half the soup while leaving some chunks for texture. If you don't have an immersion blender, transfer half the soup to a regular blender.
- Stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.