Easy Sweet Potato Soup Recipe

Introduction

This easy sweet potato soup is a comforting and flavorful dish perfect for any season. With the natural sweetness of sweet potatoes and apples, combined with warming spices and creamy coconut milk, it’s simple to make and sure to please.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 4 cups vegetable broth (or chicken broth)
• 2 large sweet potatoes, peeled and cubed
• 1 apple, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
• 1/2 cup coconut milk (full-fat recommended for creaminess)
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, croutons

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Step 2: Add the ground cumin, ground coriander, and cayenne pepper if using. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.
3. Step 3: Pour in the vegetable broth and add the cubed sweet potatoes and chopped apple.
4. Step 4: Bring the soup to a boil over high heat. Reduce heat to low, cover, and simmer for 20-25 minutes until the sweet potatoes are tender.
5. Step 5: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, venting the lid carefully to avoid pressure buildup.
6. Step 6: Return the blended soup to the pot if needed, and stir in the coconut milk.
7. Step 7: Season with salt and pepper to taste.
8. Step 8: Heat the soup gently over low heat, stirring occasionally until warmed through. Avoid boiling after adding the coconut milk.
9. Step 9: Serve the soup in bowls and garnish with optional toppings such as toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, or croutons. Enjoy immediately.

Tips & Variations

• For a vegan version, ensure the broth is vegetable-based and use coconut milk as noted.
• If you like a thicker soup, reduce the broth by a cup or add more sweet potato.
• Swap the apple for pear for a slightly different fruity note.
• Add a pinch of cinnamon or nutmeg for a warm, cozy twist.
• Serve with crusty bread for a satisfying meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. Avoid boiling after reheating to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day or two in advance. Store it in the fridge and reheat gently before serving.

Can I freeze sweet potato soup?

Yes, you can freeze the soup in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, stirring occasionally.

Easy Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This easy Sweet Potato Soup is a creamy, comforting, and flavorful dish made with sautéed aromatics, warming spices, sweet potatoes, and apple, finished with rich coconut milk. Perfect for a cozy meal, this simple recipe combines natural sweetness with subtle heat and is ideal for a vegetarian diet.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 4 cups vegetable broth (or chicken broth)
• 2 large sweet potatoes, peeled and cubed
• 1 apple, peeled, cored, and chopped (Granny Smith or Honeycrisp)
• 1/2 cup coconut milk (full-fat recommended for creaminess)
• Salt and pepper to taste

Optional Toppings

• Toasted pumpkin seeds
• Chopped cilantro
• A swirl of coconut milk
• Croutons

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger. Cook for another minute or two, stirring constantly, until fragrant.
2. Bloom the Spices: Add the ground cumin, ground coriander, and cayenne pepper (if using) to the pot. Cook for about 30 seconds, stirring constantly, until fragrant.
3. Add Broth, Sweet Potatoes, and Apple: Pour in the vegetable broth (or chicken broth). Add the cubed sweet potatoes and chopped apple to the pot.
4. Bring to a Boil, Then Simmer: Bring the soup to a boil over high heat. Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches, venting the lid to prevent pressure buildup.
6. Stir in Coconut Milk: Return the soup to the pot if using a regular blender. Stir in the coconut milk thoroughly.
7. Season to Taste: Taste the soup and season it with salt and pepper according to your preference.
8. Heat Through: Heat the soup over low heat, stirring occasionally, until warmed through. Avoid boiling after adding the coconut milk to prevent curdling.
9. Serve and Garnish: Ladle the soup into bowls. Top with toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, or croutons as desired. Serve immediately for best flavor and texture.

Notes

• For a vegan version, ensure vegetable broth is used instead of chicken broth.
• The cayenne pepper is optional and can be adjusted or omitted based on heat preference.
• Full-fat coconut milk is recommended for a richer, creamier texture.
• Toasting the pumpkin seeds enhances their flavor and adds a nice crunch.
• This soup refrigerates well for up to 3 days and can be frozen for up to 1 month.

Keywords: sweet potato soup, easy soup recipe, coconut milk soup, vegetarian soup, healthy soup, fall soup recipe