Sweet Potato and Orange Zest Soup

Sweet potatoes can be one of the best foods out there if you cook them properly. I prefer mine savoury either as fries, in soups or in casseroles. I’m not too big of a fan when people add cinnamon and other sweet spices; it seems sort of unnecessary and gets over-powering very quickly. That being said, I was a little skeptical going into this recipe if using orange zest would be too much sweetness in one dish. I think there was just enough zest to add a unique flavour, but not too much so that it took away from the hot-and-savoury soup. Roasting vegetables beforehand can give them an especially nice flavour too, which worked well in this recipe.

This soup is thick enough to be a proper meal but light enough that you won’t feel bloated afterwards. No dairy, no meat, no problem. This recipe is almost identical to Janet and Greta’s mix, except instead of using a whole clove I only used a small amount of dried cloves. I also used slightly different ratios, but the creativity of using orange zest and ginger is credited to them!

Submit your favourite vegetarian recipe to me by January 15 for a chance to have it published on the blog! You can e-mail me at veronicasheppard92@gmail.com or post it in the comments.

Sidenote: If you don’t have a roasting pan, you can use a glass baking pan or a cookie sheet. Just watch them sweet potatoes and other ingredients a little more carefully to make sure they aren’t burning. (Sidenote within sidenote, check out the sweet cow bowls.)Sweet Potato and Orange Zest SoupCow Bowl


  • 3 cups sweet potato, cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 1/2 tbsp. olive oil
  • Salt and black pepper to season
  • 5 cups vegetarian broth
  • 1/2 tsp. dried cumin
  • Pinch of dried cloves
  • 1 tsp. orange zest
  • 1 tsp. fresh ginger, grated
  • Salt to taste


Preheat oven to 425 degrees F.

In a large roasting pan, toss sweet potato, onion, garlic, olive oil and salt and pepper. Roast, uncovered, for 25 minutes stirring once halfway to make sure everything is cooking evenly.

In a large pot, add the roasted mix. You will not need any extra oil since the sweet potatoes will still be lightly coated from the roasting. Add broth, cumin, cloves, orange zest and ginger, and bring to a boil. Add salt if necessary. Reduce heat to a simmer and cook, covered, for 10 minutes.

With a hand blender or with a food processor, blend the soup until completely smooth and no chunks remain. Serve hot with sour cream or croutons.Close-up Sweet Potato Soup

8 Comments Add yours

  1. dragosbalan1 says:

    Cows! πŸ™‚ looks great for a cold day πŸ™‚

    1. It is! Turns out I still have a little bit left so you can try it out

  2. A Table in the Sun says:

    I’ve been messing around with sweet potatoes and oranges this week too. Such comfort foods…and so many nutrients. I look forward to trying this recipe.

    1. Let me know how it turns out! It’s definitely an interesting combo but somehow it works

  3. sonomaist says:

    I like to mash sweet potatoes really slow, like at 300 degrees for a couple hours, then scoop out the yummy caramelized flesh and mash it with cardamom, cinnamon, allspice and maybe a dash of nutmeg a little OJ and then a tsp. or less of brown sugar if the sweet potatoes aren’t sweet enough (but they usually are!) Sweet potatoes and oranges, a match made in heaven! Thanks for another take on something I love!!!

    1. I’m always a little skeptical with cinnamon mixed with sweet potato but I will admit that sounds really good! I’m glad you like it, you should give it a try sometime πŸ™‚

  4. What a very pretty, vibrant soup – I love it!

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