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  • Prep-time: / Cook Time:
  • Serves 6

This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe.

From Forks Over Knives ­— The Cookbook

The next time you’re in the mood for a starchy, creamy soup, try our potato leek soup recipe.


  • 1 large onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon grated ginger
  • 1 tablespoon thyme
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3 large sweet potatoes, peeled and diced
  • 6 cups Vegetable Stock, or low-sodium vegetable broth
  • Zest and juice of 1 orange
  • 1½ cups unsweetened plain almond milk
  • Salt and freshly ground black pepper to taste


  1. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
  2. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
  3. Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat.
  4. Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.
  5. Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Cook for an additional 5 minutes, or until heated through, and season with salt and pepper.

Comments (6)

(3.75 from 4 votes)
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Maria Di Paolo2 years ago
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I made the sweet potato soup it’s amazing flavor and texture! Loved it!

Chrstine2 years ago
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I just finished making this soup. I’ve tasted it a few times and I love the flavor, taste and texture. I am going to pour a large bowl and enjoy.

Jess2 years ago
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So, I tried to make this recipe and it was honestly terrible! It was pretty much inedible and I don’t know if there was too much orange or what but I couldn’t even taste the sweet potato in it, it was just bitter and nasty. Sorry to disappoint but it was just bad overall.

Ryan Paddle2 years ago
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Smell alone is worth cooking it!

Delicious flavour, great texture/ consistency to the soup and simple to make. (Much easier with an immersion blender of course)

Renee Bartovics2 years ago
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I am having to modify the ingredient list since I just moved and most of my ancient spices did not come with me! Hopefully, it will be delicious, anyway! And next time I can follow the recipe!

Amanda Denny2 years ago
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The perfect soup…every time! My whole family loves this and it makes the house smell like the holidays when I cook it.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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