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Southwest Sweet Potato Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings


  • 2 Tbsp extra virgin olive oil
  • 1/3 cup yellow onion, diced
  • 2 quarts Promise Land Dairy Milk
  • 2 1/2 lbs sweet potatoes peeled, cut into 1/2" pieces
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1/2 tsp coriander
  • 2 tsp paprika
  • 1/2 cup corn
  • 1/2 cup black beans


  • avocados
  • tomatoes
  • sour cream
  • cheese
  • poblano or jalapeno
  • fresh cilantro
  • lime
  • tortilla strips or chips


  • In a large stock pot, heat the olive oil over medium heat.
  • When warm, add the diced onion. Saute until translucent, approximately 2-3 minutes.
  • Add the milk to the stock pot. Bring to a boil.
  • Add the sweet potatoes, cumin, chili powder, coriander, and paprika. Cook the sweet potatoes at a boil for approximately 10-12 minutes until fork tender.
  • If you want to leave some sweet potato chunks in the soup, remove approximately 1/4 cup and set aside in a small bowl. Using an immersion blender or regular blender, puree the rest of the sweet potato in the milk base until smooth.
  • Add any reserved sweet potato back into the pot. Mix in the black beans and corn.
  • Season with salt to taste and additional spices as necessary. Serve immediately with variety of toppings.


I prefer to use Vitamin D milk (whole milk) because it is extra creamy and flavorful, but any milk version is fine.
Increase spices to taste and heat preferences.