I always wait until the weather turns cooler before I begin making fall and winter comfort foods such as soup, stew and chili. That’s why this is the perfect time to try the November Milk Calendar recipe for Sweet Potato Soup with Lime, which provides the warmth I crave in the colder months and also includes a seasonal fall vegetable.

Sweet potatoes are popular at my house and I often make baked oven fries as a side dish to meals. While my husband and I both love them for their flavour, I also appreciate their healthful qualities. They are an excellent source of vitamin A and also add fibre, potassium and vitamin C to our meals. Since we already enjoy sweet potatoes in other ways, we felt quite open to trying them in soup. After reading the recipe, the only change I made was using plain Greek yogurt instead of regular yogurt. This change boosted the protein content of the soup.

The recipe was easy to make, especially with a few of my quick prep tips. I used:

  • garlic paste (sold in a tube or jar) instead of chopping garlic cloves
  • a food processor to chop the onions
  • an immersion blender to puree the soup

When serving the soup, I let my husband decide how much of the lime yogurt to add to his bowl. I would definitely recommend this approach for anyone who is not a big fan of lime. On its own, I did not find the soup overly flavourful so the lime gave it the extra boost it needed. I would recommend serving this soup in small portions as a first course to a meal rather than as the main course because of its richness and unique flavour. My husband told me that he liked the soup and would have it again; however, squash soup is still my fall favourite.

I would love to hear what your favourite fall soup recipe is, so please share your recipe in the comments section!

Sweet Potato Soup with Lime
Prep Time
15 minutes
Cook Time
20- 25 minutes
6 servings


2 tbsp (30 ml) butter
2 cloves garlic, minced
1 medium onion, chopped
1 1/2 tsp (7 ml) chili powder
3 cups (750 ml) reduced-sodium vegetable or chicken broth
5 cups (1.25 L) cubed peeled sweet potatoes (about 2 large)
1 1/2 cups (375 ml) milk
1 1/2 tsp (7 ml) cornstarch
3/4 cup (175 ml) plain yogurt (not fat free), divided
1/4 tsp (1 ml) salt
1 tsp (5 ml) grated lime zest
2 tbsp (30 ml) freshly squeezed lime juice


  1. In a large pot, melt butter over medium heat. Add garlic, onion and chili powder; saute for about 5 minutes or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.
  2. Transfer to a blender or food processor, in batches, or use an immersion blender in the pot, puree until very smooth, adding some of the milk if necessary to thin.
  3. Return soup to pot, if necessary. Stir in milk and salt. Heat over medium heat, stirring, until steaming, but do not let boil.
  4. In a small bowl, whisk cornstarch into 1/2 cup (125 ml) of the yogurt. Stir into soup; heat, stirring, for 1 minute. Stir in salt and season to taste with pepper. Stir in lime zest and juice into the remaining yogurt.
  5. Ladel soup into warmed bowls; dollop lime yogurt on top of each serving. Enjoy.