How To Make Purple Sweet Potato Soup

How To Make Purple Sweet Potato Soup

Purple sweet potato soup is a vegetarian dish. The traditional recipe includes ingredients such as purple yams, onions, ginger, olive oil, garlic and spices. It is a popular dish in the Caribbean and Central America.

Purple sweet potatoes are rich in antioxidants and when mixed with other vegetables it can make an excellent power dish. They contain high levels of vitamin C, beta-carotene and other nutrients that provide good health benefits for the body. They also contain high levels of antioxidants which help to protect against heart disease and cancer.

Purple sweet potatoes are highly nutritious and filling while being low in calories so they can be used as a main dish or even as a snack without worrying about weight gain.

Purple Sweet Potatoes – A Nutrient-Packed Alternative to White Potatoes

Purple sweet potatoes are a nutrient-packed alternative to white potatoes and they provide a better nutrient profile than their white counterparts. They contain more Vitamin A, C, and B6 than the white potatoes.

  • Vitamin A is essential for good vision and for maintaining good health. It strengthens the immune system, enhances the absorption of iron and helps to maintain a healthy skin.
  • Vitamin C is essential for the production of collagen, which is essential for strong bones and teeth. The vitamin also aids in fighting off infections. Vitamin C is an essential vitamin that the body cannot produce on its own.
  • Vitamin B6 is an essential vitamin that helps the body convert food into energy. It also helps in the formation of haemoglobin and other important chemicals.

Purple sweet potatoes are also an excellent source of potassium, which is important for heart health.

Cooking purple sweet potatoes will not change the color or flavor of the flesh of the potato.

How to Cook a Purple Sweet Potato Soup

This section will provide you with the steps on how to cook purple sweet potatoes for soup.

1. Peel the skin of the raw potatoes using a vegetable peeler to get rid of any dirt, bugs, or chemicals.

2. Cut them up into bite size pieces.

3. Place them in a pressure cooker and cover them with water until they are completely submerged in the water and then lock it into place.

4. Cook them for about 20 minutes on high to get a soft consistency that is easy to mush up when you are cooking it again later on in step 7-10

5. Once they are done cooking, turn off the stove and let cool for about 10 minutes before removing from heat source

6. Remove the potatoes from the pot using tongs or other

Add this Purple Sweet Potato Soup recipe to your Fall and Winter menus! It’s delicious, beautiful and packed with sweet potato’s mighty nutrition!

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How To Make Purple Sweet Potato Soup

How To Make Purple Sweet Potato Soup

  • Total Time: 50 minutes
  • Yield: 6 1x


This purple sweet potato soup recipe will spice up your fall and winter months. Give it a try and find out why we love this soup so much!


  • 1 large onion (1lb or 450 grams), finely chopped

  • 3 garlic cloves, crushed

  • 2 celery stalks, chopped

  • 4 carrots, chopped

  • 2.25lbs or 1kg purple sweet potato, peeled and cut into small pieces

  • 1 medium apple, peeled and chopped

  • Handful of your favorite fresh herbs (e.g. thyme and sage), chopped

  • 8 cups vegetable broth + 1/4 cup for sautéing the onion

  • Salt and pepper to taste


  1. In a large pot on medium-high heat, sauté the chopped onion with the ¼ cup vegetable broth until it softens and becomes translucent. This takes about 5 minutes.

  2. Add celery, carrots, garlic, and a pinch of salt to the pot. Cook the vegetables until they start to soften and brown (about 5 minutes). If the veggies are sticking to the bottom of the pot add a splash of broth and stir.

  3. Now, add the apple, purple sweet potato, fresh herbs and remaining vegetable broth and stir well. Once the mixture starts to boil, lower it to a simmer and keep cooking for about 20-30 minutes until vegetables are soft. Let the soup cool.

  4. Optional step: When your soup is cooling, you can dry roast the seeds and nuts. Heat a skillet on medium heat, add them, and cook dry for a few minutes until they are lightly golden on both sides. Keep an eye on them as they can burn very quickly. When finished, place the dry roasted nuts or seeds into a bowl

  5. When the soup has cooled a little, carefully blend it using an immersion blender or a counter top blender. You want to blend it until the soup is creamy and smooth. If you used the counter top blender, return the soup to the pot once blended. Taste and adjust seasoning if needed.

  6. Ladle soup into bowls, optionally garnish with dry roasted seeds and nuts (from the optional step 4) and fresh herbs.


If your countertop blender is not big enough to hold your batch of soup at once you’ll need a second pot. Take the soup from the first pot and blend it. Put the blended soup into the second pot. Then get more soup from the first pot and repeat the process until all your soup is blended.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup

Keywords: purple sweet potato soup

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