Spicy Sweet Potato Soup

This spicy sweet potato soup has loads of fresh veggies and garbanzo beans, all in a spicy tomato broth. Serve some up today!

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About this Spicy Sweet Potato Soup

Spicy doesn’t always mean hot. Sure, there’s some chili powder in here, but just enough to give it some zest. An interesting spice blend of coriander, cumin, and cinnamon brings out the flavors of the sweet potato and the other fresh vegetables without adding too much heat. But add more chile powder if you like things hot.

To give credit where it’s due, my friend came up with this soup and invited me over for lunch to try it out. I was smitten and asked if I could tweak it a bit and share it here. It has become a regular on our menu rotation. It’s easy to make, and the kitchen smells great while you’re making this spicy sweet potato soup.

This veggie combo is perfect for us, but as always, substitute with things you like – maybe fresh green beans instead of asparagus or swiss chard instead of spinach. I have some swiss chard seeds sprouting indoors for my late spring garden. I can’t wait to put those little plants out. In fact, the original idea for this spicy sweet potato soup was to have carrots instead of sweet potatoes. I mentioned that I wasn’t a fan of cooked carrots, so that idea went out the window, and sweet potatoes came in. I couldn’t be happier with that substitution.

Spicy Sweet Potato Soup Ingredients

• Onion and garlic – Adds allium flavor.
• Bell pepper – Provides color, flavor, and texture.
• Sweet potato – This is the main, colorful, nutrient-rich ingredient.
• Fresh asparagus and spinach – Leafy greens and fresh vegetables.
• Spice mix – Provides flavor to all the ingredients.
• Vegetable broth and canned tomatoes – Liquid ingredients for the soup.
• Canned garbanzo beans – This is the main source of protein in this soup.
• Spinach – Fresh greens
• (Optional) Cilantro – A great herb to sprinkle on top of the soup.

More Info about Sweet Potatoes and Asparagus

Both sweet potatoes and asparagus are low in calories but high in nutrients. That means that this soup not only tastes great and looks great, but it’s also good for you! Sweet potatoes provide fiber and nutrients such as beta-carotene, and asparagus boasts similar properties. Read all about the goodness of sweet potatoes here, and go here for more info about asparagus.

Making Spicy Sweet Potato Soup

Prepare the ingredients

• Dice the onion and bell pepper.
• Put the garlic through a garlic press.
• Cut the sweet potato into cubes – approximately one inch.
• Get the broth ready.
• Measure the spices into a small bowl.
• Wash the asparagus and snap or cut it into pieces that are about two inches long.

Cook the onion, garlic, bell pepper, and sweet potato

• Add about a tablespoon of olive oil to the pan.
• Heat the pan using medium heat; then toss in the diced onion, garlic, and bell pepper.
• Stir these ingredients for about 2-3 minutes; then add the spices.
• Add the sweet potato pieces and cook them for 3-5 minutes.

Finish Cooking and Serve

• Add the rest of the ingredients and bring the soup to a boil.
• Reduce the heat, cover the pan, and cook on low-medium heat for 15 minutes, stirring occasionally.
• Add the asparagus pieces and let them cook until tender, about 7 minutes.
• Stir in the canned garbanzo beans. There’s no need to drain or rinse the beans.
• Toss in about two handfuls of baby spinach and cook until the spinach is done.
• Squirt on some lemon juice before serving. Serve with cilantro.

Can you make this Spicy Sweet Potato Soup in the Instant Pot?

Yes, I’m all about simplifying things whenever possible. Here’s how to do it:

1. Cook the onion, garlic, bell pepper, and sweet potato on the Sauté setting of the Instant Pot.
2. Add the spices and cook for another 2-3 minutes.
3. Turn off the Sauté setting and stir in the liquid ingredients.
4. Put the IP lid on and set the Pressure cook time to 10 minutes.
5. After the pressure cycle is complete, let the soup sit for 5 minutes and then manually release the pressure.
6. Remove the lid and add the asparagus pieces and the canned garbanzo beans. There’s no need to drain or rinse the beans.
7. Turn on the Sauté setting and cook for 5-7 minutes or until the asparagus is soft.
8. Toss in about two handfuls of baby spinach and cook until the spinach is done.

Other Recipes That You Might Like

• Sweet Potato Black Bean Bowl
• Lentil Chili with Farro