Sweet potato (fry) soup

Sweet potato (fry) soup recipe

I’ve never met anyone who doesn’t enjoy a good sweet potato fry, myself included. Although this soup may not look anything like fries, I was inspired by their flavour so it definitely tastes like them! I slow roasted the potatoes before hand in a mix of spices (think paprika, thyme and cayenne) to get that yummy charred taste. And seriously, when you’re having sweet potato fries, a creamy garlic dipping sauce is completely obligatory, so I added just that (with a hint of lime) on top. This soup is thick and rich and has just the right amount of heat, perfect for a cold winter’s day, which we’re all getting sick of around here. Paul and I had this dish for Sunday dinner with fresh crusty bread and it was both filling and fantastic! Plus the leftovers will be feeding us all week… always a bonus.


Serves 6-8

Roasted potatoes

  • 3 large sweet potatoes, peeled and cut into 1/2 inch cubes;
  • 1/2 tsp each of cayenne pepper, dried thyme, paprika, sea salt and black pepper;
  • 2 tbsp olive oil.


  • Roasted potatoes (see above);
  • 1/2 large onion, diced;
  • 3 carrots, peeled and chopped;
  • 2 cloves garlic, minced;
  • pinch of grated nutmeg;
  • salt and pepper to taste;
  • 2 tbsp olive oil;
  • 5-7 cups veggie stock (depending on desired thickness);
  • 1/2 cup milk (I chose plain almond milk);
  • juice of 1/2 a lime.

Creamy garlic lime sauce

  • 1/2 cup plain soy yogurt;
  • 1 clove garlic, finely minced or grated;
  • zest 1/2 lime;
  • juice 1/4 lime;
  • pinch of salt.


  1. Preheat oven to 425 degrees. In a large bowl, toss sweet potatoes with the olive oil and spices and roast until fork tender and slightly charred, about 25 minutes.
  2. Meanwhile, in a large pot, heat oil over medium-high heat and sautée the onions, carrots and garlic until softened. Add the nutmeg, salt, pepper and lime juice and sauté another minute or two. Remove potatoes from oven and add to the pot. Cover with the veggie stock and simmer uncovered for 15-20 minutes. Purée the soup with an immersion blender until smooth. Stir in milk, add salt or more lime juice if needed.
  3. To make the sauce, combine the yogurt, garlic, lime and salt until smooth. Garnish each bowl with a dollop and a twist of lime zest. Enjoy with fresh bread on a cold day- so good!

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