This creamy sweet potato soup is a warm hug in a bowl! Blended to perfection with rich coconut milk, it’s full of cozy flavors that will brighten your day.
I love how easy it is to make—just blend everything together! Plus, the coconut milk adds a delightful twist that keeps me coming back for more. Perfect for chilly evenings!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the soup! For more flavor, choose firm and smooth sweet potatoes. If you can’t find them, butternut squash works well too for a similar texture and sweetness.
Coconut Milk: Full-fat coconut milk makes this soup extra creamy. Light coconut milk can be used for a lower calorie option, or you can substitute almond milk for a different flavor—though it won’t be as rich.
Onion and Garlic: These add depth and aroma. Shallots can be a milder substitution. If you’re avoiding onions, try leeks or even a dash of garlic powder instead.
Spices: Ground cumin adds warmth and earthiness. Feel free to swap it with curry powder for a fragrant twist. Chili flakes can be replaced with fresh or ground black pepper for less heat.
How Do You Get the Best Flavor from Your Ingredients?
To boost the soup’s flavor, use fresh ingredients! Start by sautéing your onions and garlic until they’re soft and fragrant. This step is key to releasing their natural sweetness. Don’t rush it—patient cooking pays off!
- Use a medium heat to avoid burning.
- Add spices early to help them bloom and enhance flavors.
- Taste as you go! Adjust seasoning to your liking.
When blending the soup, ensure it’s cooled slightly to avoid splatter! If using a regular blender, blend in batches and do it carefully. This ensures a creamy, smooth finish that’s comforting and inviting.
Sweet Potato Soup With Coconut Milk
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil or olive oil
- 1 teaspoon grated fresh ginger (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (adjust to taste)
- 3 cups vegetable broth or water
- 1 cup coconut milk (full-fat for creaminess)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Toasted coconut flakes (for garnish, optional)
- Lime wedges (for serving)
Time Needed:
This delicious soup takes about 10 minutes to prepare and 20 minutes to cook. In total, you’ll need roughly 30 minutes to have a warm, creamy soup ready to enjoy!
Instructions:
1. Sautéing Aromatics:
Heat the coconut oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, until the onion becomes fragrant and translucent. This step is essential for building flavor!
2. Adding Spices:
Add the grated ginger, ground cumin, and chili flakes to the pot. Stir for another minute to let the spices release their full aromas, enhancing the overall taste of the soup.
3. Cooking Sweet Potatoes:
Now, add the diced sweet potatoes to the pot. Stir well to coat them with the fragrant spice mixture. This will combine all those lovely flavors!
4. Simmering:
Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot, and cook until the sweet potatoes are tender, about 15-20 minutes. You can check by piercing the sweet potatoes with a fork!
5. Blending the Soup:
Once the sweet potatoes are tender, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth. Always be cautious with hot liquids!
6. Mixing in Coconut Milk:
If you used a regular blender, return the pureed soup to the pot and gently stir in the coconut milk. Warm the soup over low heat, adjusting the seasoning with salt and pepper to your taste.
7. Serving:
Ladle the soup into bowls and, if desired, garnish with a swirl of coconut milk or cream. Sprinkle with freshly chopped cilantro, toasted coconut flakes for crunch, and an extra sprinkle of chili flakes for some kick!
8. Enjoy:
Serve your creamy Sweet Potato Soup with lime wedges on the side for squeezing over the top. The hint of tanginess from the lime will perfectly complement the sweetness of the soup. Enjoy your comforting bowl of warmth!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes are recommended for their natural sweetness, you can use butternut squash or even regular potatoes in a pinch. Just note that the flavor will change slightly!
What Can I Substitute for Coconut Milk?
If you need a dairy-free option, you can substitute coconut milk with almond milk or cashew cream. For a richer consistency, use full-fat versions of these alternatives. However, the flavor will be less tropical!
Can I Make This Soup Ahead of Time?
Yes, this soup stores wonderfully! You can make it a day in advance. Just let it cool completely, transfer it to an airtight container, and refrigerate. When ready to serve, reheat on the stove over low heat.
How Long Will Leftovers Last?
Leftover sweet potato soup can last in the refrigerator for about 3-5 days. Just make sure it’s stored in an airtight container. For longer storage, you can freeze it for up to 3 months; just thaw and reheat when you’re ready to enjoy it again!
Sweet Potato Soup With Coconut Milk
A cozy, creamy sweet potato soup made with smooth sweet potato purée and rich coconut milk—for a dairy-free comfort food bowl. Based on the version from fromtheovenwarm.com.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1½ pounds sweet potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 (13-14 oz) can full-fat coconut milk
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional toppings: chopped fresh parsley, a drizzle of coconut milk, roasted pumpkin seeds
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 3–4 minutes until the onion is translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the cubed sweet potatoes to the pot and pour in the broth. Bring to a simmer, then cover and cook for about 15–20 minutes, or until the sweet potatoes are tender when poked with a fork.
- Remove the pot from the heat. Carefully puree the soup until smooth using an immersion blender, or transfer in batches into a blender (be cautious with hot liquids). Return the soup to the pot.
- Return the pot to medium-low heat and stir in the coconut milk, ground ginger, nutmeg, salt, and black pepper. Cook for another 5–10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
- Taste and adjust seasonings as needed. If the soup is too thick, thin it with a little more broth. If you’d like it richer, add a splash more coconut milk.
- Ladle the hot soup into bowls and garnish with a swirl of coconut milk, chopped fresh parsley, and roasted pumpkin seeds if using. Serve immediately and enjoy the warm comfort bowl.