Sweet Potato Fennel Soup

sweet potato fennel soup


Sweet Potato Fennel Soup is a comforting and nourishing dish that brings together the earthy sweetness of sweet potatoes with the subtle licorice-like flavor of fennel. This velvety soup is a celebration of simplicity and wholesome ingredients, offering a satisfying bowl of warmth and flavor.

To create this delightful soup, onions and garlic are sautéed until fragrant, then combined with chopped fennel and sweet potatoes. Vegetable broth infused with warm spices like cumin and coriander adds depth and complexity to the soup’s flavor profile. After simmering until the vegetables are tender, the soup is pureed until smooth, resulting in a luxuriously creamy texture.

Garnished with a sprinkle of fresh parsley for a burst of color and freshness, this Sweet Potato Fennel Soup is as visually appealing as it is delicious. Whether enjoyed as a comforting weeknight dinner or served as an elegant starter for a dinner party, this soup is sure to delight with its rich flavor and nourishing warmth. With its blend of nutritious ingredients and comforting flavors, Sweet Potato Fennel Soup is a true soul-soothing dish that’s perfect for any occasion.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 fennel bulb, chopped
  • 2 large sweet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and chopped fennel to the pot, and cook for another 5 minutes until fragrant.
  3. Stir in the diced sweet potatoes, vegetable broth, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until the sweet potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
  5. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.


  • Be sure to thoroughly wash and trim the fennel bulb before chopping to remove any dirt or tough outer layers.
  • Adjust the seasoning according to your taste preferences, adding more salt, pepper, or spices as needed.
  • This soup can be made ahead of time and reheated before serving, making it a convenient option for busy weeknights.


Keywords: Sweet Potato Fennel Soup