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Easy Sweet Potato Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/easy-sweet-potato-soup-recipe/