This warm sweet potato soup is creamy and delicious, thanks to the coconut milk. It’s a cozy meal that makes you feel like you’re wrapped in a blanket on a chilly day.
Add a sprinkle of spices, and you have a tasty bowl of comfort! I love having it with some crunchy bread—it’s the perfect combo for a satisfying meal! 🥖
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing a natural sweetness and creamy texture. If you’re short on sweet potatoes, you can substitute with butternut squash or even regular potatoes, but the flavor will differ.
Coconut Milk: It adds richness and creaminess. If you’re looking for a lighter option, you can use unsweetened almond milk or an oat-based milk, but it won’t be as creamy. Full-fat coconut milk gives the best flavor!
Onion and Garlic: These aromatics build the base flavor of the soup. For a milder flavor, you might use shallots instead of onions, or even leeks. Fresh garlic gives better flavor than powder.
Spices: Ground cumin and coriander give depth to the soup. If you’re out of these spices, try using curry powder for a different twist. The chili flakes can be swapped with paprika for a milder version.
How Do You Achieve the Perfectly Creamy Texture?
The key to a smooth, creamy soup is in the blending process. Using an immersion blender is handy as you can blend right in the pot without making a mess. If using a standard blender, be careful to blend in batches to avoid overflow.
- Let the soup cool slightly before transferring to the blender.
- Blend on low initially to avoid splatters, then increase speed until smooth.
- For the ultimate creaminess, mix in the coconut milk after blending the sweet potatoes for a dreamy texture.
Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
For the Soup:
- 2 lbs (about 3 large) sweet potatoes, peeled and cubed
- 1 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili flakes (optional, for spice)
- 4 cups vegetable broth or water
For the Creamy Finish:
- 1 can (13.5 oz) coconut milk
- Salt and pepper, to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, for garnish
- Roasted pumpkin seeds or pepitas, for garnish
- Coconut cream or additional coconut milk, for drizzling (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 30 minutes for cooking. So in total, you’ll need about 40 minutes. It’s a quick and satisfying dish that will warm you right up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot over medium heat, add the olive oil or coconut oil. Once hot, toss in the chopped onion. Sauté it for about 5 minutes until it’s soft and translucent.
2. Add the Flavorful Ingredients:
Next, add the minced garlic, grated ginger, ground cumin, ground coriander, and chili flakes (if you like a little spice). Cook this mixture for 1-2 minutes until it smells delightful!
3. Combine with Sweet Potatoes:
Now, add the cubed sweet potatoes to the pot. Stir them well so they get coated with the spices and oil. This helps to enhance their flavor.
4. Cook Until Tender:
Pour in the vegetable broth or water and bring everything to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes until the sweet potatoes are super tender.
5. Blend the Soup:
When the sweet potatoes are done, remove the pot from heat. If you have an immersion blender, blend the soup right in the pot until it’s smooth. If you don’t, carefully transfer the soup in batches to a regular blender and blend until creamy.
6. Add Coconut Milk:
Once blended, return the soup to the pot. Stir in the coconut milk and heat gently, but make sure not to bring it to a boil.
7. Season and Finish:
Season the soup with salt and pepper to your taste. Then, add the lime juice for a fresh kick and give it a good stir.
8. Serve It Up:
Dish up the hot soup in bowls. For an extra special touch, garnish with a swirl of coconut cream or extra coconut milk, fresh cilantro, and some roasted pumpkin seeds. If you like, sprinkle a bit of chili flakes on top for more flavor!
9. Enjoy with Lime:
Don’t forget to serve lime wedges on the side for those who like a zesty addition to their soup. Sit back, relax, and enjoy your delicious and velvety sweet potato soup!
Indulge in this comforting soup; it’s perfect for dinner or as a cozy lunch idea!
Can I Use Other Types of Potatoes?
Yes, you can substitute sweet potatoes with butternut squash or regular potatoes. However, the sweetness and flavor profile will change slightly. Butternut squash is the closest in flavor to sweet potatoes.
How Can I Make This Soup Spicier?
If you want to add more heat, consider increasing the amount of chili flakes, or adding a chopped jalapeño or a dash of hot sauce. You can also serve it with a sprinkle of cayenne pepper for an extra kick!
Can I Make This Soup Vegan?
This recipe is already vegan! The coconut milk is plant-based, making it a great choice for a vegan diet. Just be sure your vegetable broth is also vegan or homemade.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat or in the microwave. If it thickens, add a splash of vegetable broth or water to loosen it up!
