This creamy sweet potato soup is like a warm hug in a bowl! Mixing sweet potatoes with coconut milk gives it a rich flavor that’s both comforting and tasty.
It’s perfect for chilly days, and the best part? It comes together quickly! I love topping it with some crunchy nuts—makes it feel fancy without the fuss!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, giving it a natural sweetness. If you don’t have sweet potatoes, butternut squash is a great substitute; it offers a similar texture and flavor.
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re looking for a lighter option, you could use light coconut milk or even unsweetened almond milk, though the texture will be less creamy.
Onion & Garlic: Both add depth to the soup. Shallots can replace the onion for a milder taste, while garlic powder could work in a pinch if you don’t have fresh garlic.
Ground Spices: Cumin and smoked paprika are essential for flavor, but if you are out of paprika, regular paprika or even chili powder can be used. Fresh herbs can also boost the flavor if you prefer.
How Do I Get My Soup Extra Creamy and Smooth?
Achieving a creamy texture is key in this soup. Using an immersion blender works wonders, allowing you to blend it right in the pot. If you use a traditional blender, let the soup cool slightly before blending to avoid splatters. Always blend in batches if your blender is small.
- Blend until smooth; the soup should be silky without any chunks left.
- After blending, return it to the pot, gently stirring in the coconut milk for that rich creaminess.
- Remember, heating through is essential but avoid boiling after adding the coconut milk to keep it from separating.
Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
Base Ingredients:
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
Liquids:
- 3 cups vegetable broth (or water)
- 1 cup coconut milk (full fat preferred)
Seasoning & Garnish:
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Sliced red chili or chili flakes, for garnish (optional)
- Toasted coconut flakes or coconut chips, for garnish
How Much Time Will You Need?
This delicious sweet potato soup takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick enough for a weeknight meal but special enough for guests!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it’s soft and translucent. This builds a flavorful base for your soup!
2. Add Aromatics:
Next, add the minced garlic, grated ginger, ground cumin, and smoked paprika. Cook for another minute while stirring, until fragrant, making your kitchen smell amazing!
3. Incorporate Sweet Potatoes:
Add the diced sweet potatoes to the pot and stir well to coat them with the spices. This helps to enhance their flavor.
4. Boil and Simmer:
Pour in the vegetable broth or water, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the sweet potatoes are tender, approximately 15-20 minutes.
5. Blend the Soup:
Using an immersion blender, puree the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, blending until completely smooth.
6. Add Coconut Milk and Lime:
Return the soup to the pot (if using a blender) and stir in the coconut milk and lime juice. Heat the soup through but do not let it boil. Season with salt and pepper to taste—this step is crucial for balancing the flavors!
7. Serve and Garnish:
Serve the hot soup in bowls, garnished with fresh cilantro, a sprinkle of smoked paprika, and sliced red chili or chili flakes if you like a little heat. Top with toasted coconut flakes for a delightful crunch!
8. Enjoy:
For an extra zing, squeeze additional lime juice over each bowl just before eating. Enjoy this vibrant and creamy soup that is as nourishing as it is delicious!
Can I Use Different Types of Potatoes?
Yes, while sweet potatoes are the star of this recipe, you can substitute them with butternut squash or regular potatoes. Just keep in mind that cooking times may vary slightly, so check for tenderness accordingly.
How Can I Make This Soup Spicier?
If you’d like to add some heat, consider including sliced jalapeños or additional chili flakes during cooking. You can also serve with a spicy chili oil drizzled on top when serving for an extra kick!
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup a day ahead of time. Just let it cool completely before storing it in the refrigerator. Reheat gently on the stove, adding a splash of water if it thickens up too much.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, consider freezing the soup in portions. Just be sure to leave some space in the container for expansion as it freezes!