I love a good bowl of soup, especially when it’s packed with warm, comforting ingredients. Sweet potato soups are some of my favorites because they are so creamy and easy to make. They make perfect cozy meals for any time of year.
Today, I’m sharing two wonderful sweet potato soup recipes that I think you will really enjoy. Both are simple to prepare and full of flavor. Get ready to cook up something delicious!
Jump to Recipe:
Sweet Potato Kale Soup: A Warm Meal
This sweet potato kale soup is a hearty and healthy choice. It’s full of good-for-you vegetables and has a smooth texture that makes it very comforting.
Key Ingredients & Tips for Sweet Potato Kale Soup
- Sweet Potatoes: These make the soup naturally creamy and a little sweet. They are the base of this comforting soup.
- Fresh Kale: Add kale at the end so it just wilts. This keeps its bright green color and some texture in the soup.
- Blending: You can blend all or part of the soup. For a chunkier soup, blend only half. For a very smooth soup, blend it all.
What You Need for Sweet Potato Kale Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 3 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and black pepper to taste
- 4 cups fresh kale, stems removed and chopped
- A dollop of plain yogurt or sour cream for serving (optional)
⏱️ Time: 50 minutes🍽️ Yields: 4 servings
How to Make Your Sweet Potato Kale Soup
Step 1: Sauté Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
Step 2: Simmer Sweet Potatoes
Add the cubed sweet potatoes, vegetable broth, cumin, and coriander to the pot. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes, or until the sweet potatoes are very tender.
Step 3: Blend and Finish
Carefully use an immersion blender to blend the soup until it’s smooth, or transfer batches to a regular blender. Return the soup to the pot, stir in the chopped kale, and cook for 2-3 minutes until the kale wilts. Season with salt and pepper to your liking. Serve hot, optionally with a dollop of yogurt.
📝 Final Note
This sweet potato kale soup keeps well in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
Sweet Potato Soup With Coconut Milk: Creamy Comfort
If you like a soup that’s rich and creamy with a hint of warmth, this sweet potato soup with coconut milk is for you. It’s incredibly satisfying and has a lovely texture.
Key Ingredients & Tips for Sweet Potato Coconut Soup
- Full-Fat Coconut Milk: This is key for the creamy texture and rich flavor. Don’t use light coconut milk if you want the best results.
- Red Curry Paste: Just a little adds great depth and a gentle warmth without making it too spicy. Adjust to your preference.
- Fresh Lime Juice: Adding lime juice at the very end brightens all the flavors. It’s a small step that makes a big difference.
What You Need for Sweet Potato Coconut Soup
- 1 tablespoon coconut oil or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1-2 tablespoons red curry paste (adjust to your taste)
- 3 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Your Sweet Potato Coconut Soup
Step 1: Sauté Aromatics
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until they smell fragrant.
Step 2: Add Curry and Simmer
Stir in the red curry paste and cook for 1 minute more, stirring constantly. Add the cubed sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until the sweet potatoes are very soft.
Step 3: Blend and Finish
Carefully use an immersion blender to blend the soup until completely smooth. You can also transfer it to a regular blender in batches. Stir in the fresh lime juice. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro before serving.
📝 Final Note
This soup freezes wonderfully! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently.