There’s nothing quite like a warm bowl of sweet potato soup to make you feel cozy and happy. I often find myself craving something comforting and nutritious, especially when the weather gets a little cooler.
Today, I’m sharing two fantastic sweet potato soup recipes that I absolutely love. You’ll find options for a hearty vegetable blend and a wonderfully creamy coconut milk version. Both are simple to make and perfect for a comforting meal.
Jump to Recipe:
Hearty Sweet Potato Cauliflower Soup Recipe
This soup is a comforting blend of sweet potato and cauliflower, making it both hearty and nutritious. It’s perfect for a cozy meal on a chilly day.
Key Ingredients & Tips for Cauliflower Sweet Potato Soup
- Roasting Veggies: Roasting the sweet potato and cauliflower before adding them to the pot brings out a richer, sweeter taste. Don’t skip this step for the best flavor.
- Broth Choice: Use a good quality vegetable or chicken broth to enhance the soup’s base. Low sodium is good if you want to control the salt level.
- Creaminess: A little coconut milk or a splash of heavy cream at the end makes this soup extra smooth and creamy.
What You Need for This Soup
- 2 large sweet potatoes, peeled and cubed
- 1 head cauliflower, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk (optional, for extra creaminess)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Sweet Potato Cauliflower Soup
Step 1: Prep and Roast Vegetables
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chopped cauliflower with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast them for 20-25 minutes, or until they are tender and lightly browned.
Step 2: Sauté Aromatics
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, which takes about 5-7 minutes. Then, add the minced garlic and cook for another minute until you can smell it.
Step 3: Simmer and Blend the Soup
Add the roasted sweet potatoes and cauliflower to the pot with the onion and garlic. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat and cook for about 10 minutes. Use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a regular blender (in batches if needed) and blend. Stir in the coconut milk if you’re using it, and adjust the seasonings to your taste.
📝 Final Note
This sweet potato and cauliflower soup keeps well in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave.
Creamy Sweet Potato Soup With Coconut Milk
This sweet potato soup is wonderfully creamy thanks to coconut milk and has a gentle warmth from ginger. It’s a simple recipe that delivers big on comforting flavors.
Key Ingredients & Tips for Coconut Sweet Potato Soup
- Fresh Ginger: Using fresh ginger makes a big difference in the soup’s taste. Grate it finely to release all its aromatic goodness.
- Full-Fat Coconut Milk: For the creamiest soup, I suggest using full-fat coconut milk. Light coconut milk works too, but the texture won’t be as rich.
- Lime Juice: A squeeze of fresh lime juice at the very end brightens up all the flavors and adds a nice zesty finish.
What You Need for This Creamy Soup
- 3 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro or lime wedges, for serving
⏱️ Time: 40 minutes🍽️ Yields: 4-5 servings
How to Make Coconut Sweet Potato Soup
Step 1: Sauté Base Flavors
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and clear, which takes about 5-7 minutes. Then, add the minced garlic and grated ginger, cooking for another minute until they are fragrant.
Step 2: Simmer Sweet Potatoes
Add the cubed sweet potatoes to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the sweet potatoes are very tender when poked with a fork.
Step 3: Blend and Finish
Remove the pot from the heat. Use an immersion blender to blend the soup until it’s completely smooth and creamy. If you don’t have one, carefully transfer the soup to a regular blender and process in batches until smooth. Stir in the full-fat coconut milk. Reheat gently if needed, and taste, adding salt and pepper as you like. Serve hot with a sprinkle of fresh cilantro or a lime wedge.
📝 Final Note
This sweet potato soup freezes well! Store it in an airtight container for up to 3 months. Thaw in the fridge and reheat gently.