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+ servings

Five Spice Sweet Potato Soup

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 40 minutes
Yields: 4 -6 servings


  • 1 tablespoon olive oil
  • 1 medium Vidalia onion diced
  • 1 cup diced carrots 2-3 medium carrots
  • 2 cloves garlic minced
  • teaspoons grated or finely minced ginger
  • 5 cups cubed sweet potatoes about 1 very large or 2 medium sweet potatoes
  • teaspoons Chinese five spice powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium vegetable broth

For serving: (optional)

  • Greek yogurt
  • Crumbled bacon
  • Chopped Peanuts
  • Thinly sliced scallions
  • Freshly chopped cilantro


  • Heat the oil in a medium Dutch oven or saucepan over medium heat. When hot, add the onion and cook for 5 minutes until softened and translucent. Add the carrots, garlic and ginger and cook for 5 minutes until the carrots are just beginning to soften and the garlic is fragrant. Add the sweet potatoes, five spice, salt and pepper and cook for 1 minute more.
  • Stir in the vegetable broth and bring to a boil. Lower to a simmer, cover, and cook for 30-35 minutes until the sweet potatoes are very tender when pierced with the tip of a sharp knife.
  • Now it’s time to purée the soup! You can do this with an immersion blender if you have one or using a regular blender. (If you use a regular blender, make sure you remove the cap in the lid, and plug that hole with a dishtowel before you start blending to prevent hot soup explosions.)
  • Return the soup to the pot. Taste and season with a little extra salt or cayenne if necessary.
  • Ladle the soup into bowls and garnish with fancy toppings of your choice.