There’s something incredibly comforting about a warm bowl of Sweet Potato Soup. This cozy vegan delight, made creamy with coconut milk and infused with aromatic spices, has been a staple in my kitchen. After multiple taste tests, I’ve discovered just how nourishing and simple it is to create. Whether you serve it on a chilly evening or as a delightful appetizer for a gathering, it never fails to warm hearts. For another easy recipe, check out my Avocado Toast with Egg.
About Sweet Potato Soup
This Sweet Potato Soup truly shines for its ability to blend flavor and nourishment effortlessly. During my testing, I aimed to create a dish that was not only delicious but also easy to prepare for busy weeknights. The vibrant orange of the sweet potatoes adds an inviting glow to the pot, especially in the fall when they’re in season. I’ve found it’s perfect for everyone—families, friends, and even picky eaters enjoy this creamy bowl of goodness.
- Quick and easy prep, ready in around 40 minutes.
- Budget-friendly ingredients mean you won’t break the bank.
- This soup is a family favorite, perfect for cozy nights in.
- Fun fact: Sweet potatoes are rich in beta-carotene, promoting health and vitality!
Key Ingredients & Their Roles
- Sweet Potatoes: the star ingredient, providing natural sweetness and creaminess. Look for vibrant, firm potatoes for the best flavor.
- Coconut Milk: adds rich creaminess, making this dish completely dairy-free. Use full-fat for an extra velvety texture.
- Fresh Ginger: brightens the soup with zesty notes; it can also help with digestion.
- Vegetable Broth: the base of the soup; opt for low-sodium to control the saltiness.
How to Make Sweet Potato Soup
- Drizzle avocado oil in a large pot over medium heat, then add chopped onion, minced garlic, and fresh ginger. Sauté until fragrant and the onion is soft, about 7 minutes.
- Stir in the chopped sweet potatoes, oregano, paprika, sea salt, and ground pepper. If you like a bit of heat, toss in a pinch of cayenne pepper.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer and let it cook until the sweet potatoes are tender, around 20 minutes.
- Blend the soup until smooth using an immersion blender. If you don’t have one, carefully blend in batches in a blender, ensuring you don’t fill it too high with the hot soup.
Pro Tips & Troubleshooting
- When prepping, consider cutting sweet potatoes into even cubes for uniform cooking; it reduces the time you need to simmer.
- A common mistake is over-blending the soup, making it too thin. Aim for a creamy texture rather than a watery one.
- Feel free to switch up the spices according to the seasons; a dash of cinnamon can add warmth in colder months.
- This soup easily scales—just double the ingredients for a large crowd and it holds its flavor beautifully!
Storage & Make-Ahead Guide
This Sweet Potato Soup will keep well in the fridge for 4-5 days. You can also freeze it for up to 3 months. When reheating, I recommend using a stovetop to preserve creaminess. One of my test batches was frozen, and it held its flavor remarkably well, plus thawing it overnight made it easy to reheat.
What to Serve With Sweet Potato Soup
This soup pairs beautifully with a crisp side salad or warm crusty bread. For something more filling, consider serving it alongside smoked deviled eggs or chili.
Frequently Asked Questions
- How can I thicken my Sweet Potato Soup? Simply blend in more sweet potatoes or add a thickener like cornstarch mixed with water.
- Can I make this soup in advance? Absolutely! It stores well in the fridge and freezer.
- What can I use instead of coconut milk? You can substitute with almond milk or any creamy non-dairy milk, but it may alter the flavor.
- Is this recipe spicy? The cayenne is optional; you can control the heat by omitting it.
- How long does it take to make? From prep to serving, it takes about 40 minutes.
Final Thoughts
In conclusion, whipping up a bowl of Sweet Potato Soup is not just about nourishing your body; it’s about creating a moment of warmth during your day. I love to enjoy mine topped with fresh parsley and a sprinkle of red pepper flakes for that extra kick. I’d love to hear how your version turns out, so please feel free to share your experiences!
More Recipes You’ll Love
- Butternut Squash Soup – another velvety and comforting vegan soup
- Creamy Tuscan Butter Bean – rich, creamy flavors that complement the sweet potato soup
- Sweet Potato Pie Bars – keeps the sweet potato theme going for dessert
- Roasted Pumpkin Soup – perfect for a seasonal pairing with similar spices
Sweet Potato Soup
Ingredients
Main Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger finely chopped
- 2 large sweet potatoes peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 pinch cayenne pepper optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable broth
Toppings
- Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons
Instructions
Main Ingredients
- Heat oil in a large pot over medium heat. Add onion, garlic, and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.1 tablespoon avocado oil or olive oil, 1 medium onion, 2 cloves garlic
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper, and cayenne pepper, if using.1 tablespoon fresh ginger, 2 large sweet potatoes, 1 teaspoon dried oregano, 1/4 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon ground pepper
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.1 pinch cayenne pepper, 1 15 oz can coconut milk
- Use an immersion blender to blend soup until smooth. If you don’t have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
Toppings
- Serve in a bowl with toppings of choice.