This creamy sweet potato soup is a warm hug in a bowl! With sweet potatoes and rich coconut milk, it’s both tasty and healthy.
And let’s not forget, it’s super easy to make! I love whipping this up for a cozy dinner. Plus, it makes the kitchen smell amazing—like a tropical vacation! 🥥✨
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the soup! They add natural sweetness and creaminess. If you can’t find sweet potatoes, butternut squash works great as a substitute.
Coconut Milk: This adds richness to the soup. I recommend using full-fat coconut milk for the best texture. If you’re looking for a lighter option, light coconut milk can be used, but be aware it may alter the creaminess.
Onion: A medium onion provides depth of flavor. Yellow or white onions are great choices. If you’re avoiding onions, leeks or shallots can be used instead.
Fresh Ginger: This ingredient gives a nice zing. If fresh ginger isn’t available, ground ginger can work in a pinch—use about 1/4 teaspoon.
Cilantro: Fresh cilantro makes a lovely garnish. If you’re not a fan, parsley or green onions can substitute well.
Why is Blending the Soup Important?
Blending helps create that lovely creamy texture we all enjoy! Here’s how to get it right:
- After cooking the sweet potatoes, let the soup cool slightly before blending to avoid splatters.
- If using a regular blender, fill it half full and vent the lid to allow steam to escape.
- For a smooth finish, blend until all chunks are gone and the soup looks velvety.
Using an immersion blender is my favorite; it’s easier and you can blend right in the pot! Just make sure to hold it still to avoid soup splashes.
How to Achieve the Best Flavor?
To make the soup sing, seasoning is key. Start with a little salt and pepper, but taste as you go. You can also add:
- More lime juice for tanginess.
- Red pepper flakes for a bit of heat.
- A dash of curry powder or cumin for warmth and depth.
Personal tip: I love adding a pinch of cinnamon for a warm undertone. Happy cooking!
Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes (about 2 pounds), peeled and diced
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 3 cups vegetable broth or water
- Salt and black pepper, to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Toasted coconut flakes (optional)
- Coconut cream or extra coconut milk for drizzling (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes to cook. It’s a total of about 40 minutes until you can enjoy your delicious soup. Perfect for a cozy dinner or a warm lunch!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent. This step builds a great flavor base for your soup!
2. Add Garlic and Ginger:
Next, add in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently until you can really smell those delicious aromas. Be careful not to let the garlic burn!
3. Combine Sweet Potatoes:
Add the diced sweet potatoes to the pot. Stir to combine everything well, making sure the sweet potatoes are coated with the aromatic mixture.
4. Simmer the Soup:
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a simmer. Cook for about 15-20 minutes, or until the sweet potatoes are fork-tender. This simmering time is crucial for the sweet potatoes to soften and blend beautifully into the soup!
5. Blend Until Smooth:
Once the sweet potatoes are tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully work in batches to transfer the soup to a blender and blend until smooth.
6. Add Coconut Milk and Lime:
Stir in the coconut milk and lime juice into the blended soup. Heat everything through gently, but make sure not to bring it to a boil again. Season with salt and freshly ground black pepper to taste, adjusting to your preference!
7. Serve and Garnish:
Ladle the beautiful orange soup into bowls. For an extra touch, drizzle a bit of coconut cream or extra coconut milk on top. Garnish with freshly chopped cilantro and toasted coconut flakes for that extra pop of flavor and texture!
8. Enjoy with Bread:
Serve the soup hot with slices of crusty bread on the side. Perfect for dipping!
This creamy soup is not only a tasty treat but also a comforting dish with a lovely balance of sweetness and tanginess. Enjoy every warm spoonful!
Can I Use Other Types of Potatoes?
While sweet potatoes lend a unique sweetness and creaminess, you can use other potatoes like Yukon golds or butternuts. Just keep in mind that the flavor and texture will differ slightly!
How Can I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating!
Can I Make This Soup Vegan?
This recipe is vegan as it stands, as it uses vegetable broth and coconut milk. Just double-check the ingredients of any vegetable broth you use to ensure it’s 100% plant-based.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, you can use almond milk or cashew cream for a lighter option, but the soup won’t have that rich creaminess that coconut milk provides. For a creamier texture, try heavy cream or a blend of nut milk with a spoonful of nut butter!