This creamy sweet potato soup is a warm hug in a bowl! The rich coconut milk adds a velvety texture and a touch of sweetness that makes it truly comforting.
It’s so easy to whip up—just blend, simmer, and savor the flavors! I love to top mine with a sprinkle of chili for a little kick. What’s your favorite toppings? 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! Their natural sweetness adds depth. If you don’t have sweet potatoes, butternut squash or pumpkin are great alternatives. Just adjust cooking time based on the size of the cubes.
Coconut Milk: I recommend using full-fat coconut milk for a richer flavor and creaminess. If you’re looking for a light version, you can use light coconut milk, or even almond or cashew milk for a different flavor profile.
Vegetable Broth: While I suggest vegetable broth for extra flavor, water works if you’re in a pinch. You could also use chicken broth if you’re not vegetarian, but it will change the flavor slightly.
Spices: Cumin and coriander add warmth, but feel free to adjust to your taste! If you’re a fan of spice, adding a dash of curry powder can elevate the flavor beautifully.
How Do I Get the Soup to Be Smooth and Creamy?
The key to a velvety soup lies in blending. Here’s how to achieve that perfect texture:
- Once the sweet potatoes are soft, use an immersion blender directly in the pot for easy blending, or transfer carefully to a regular blender in batches.
- Blend until completely smooth. Leave it a little chunky if you prefer some texture, but make sure the sweet potatoes are well incorporated.
After blending, always return the soup to heat gently and avoid boiling, as this can affect the coconut milk’s creamy texture. Enjoy your luscious, tasty soup!
How to Make Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
- 2 large sweet potatoes (about 2 lbs), peeled and cubed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth or water
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Coconut flakes or toasted coconut chips (for garnish, optional)
- Chili powder or cayenne pepper (for garnish, optional)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 30 minutes for cooking, making a total of about 40 minutes from start to finish. This includes sautéing, simmering, blending, and letting the flavors meld together. Simple and quick!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive or coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. This makes your base flavorful!
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, until the garlic is fragrant, making the kitchen smell amazing!
3. Toast the Spices:
Now, mix in the ground cumin, coriander, and paprika. Toast the spices briefly for about 1 minute. This helps release their flavors into the soup.
4. Cook the Sweet Potatoes:
Add the cubed sweet potatoes and pour in the vegetable broth. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for approximately 20 minutes, or until the sweet potatoes are very tender.
5. Blend the Soup:
Using an immersion blender, puree the soup until it is smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a standard blender and blend carefully.
6. Add Coconut Milk:
Return the smooth soup to the pot (if needed) and stir in the coconut milk. Heat gently over low heat. Be careful not to boil the soup after adding the coconut milk, as it can separate.
7. Season to Taste:
Season your soup with salt, black pepper, and lime juice. Adjust the seasoning according to your taste preferences!
8. Serve and Garnish:
Serve the soup hot, garnished with chopped cilantro, coconut flakes, and a sprinkle of chili powder or cayenne pepper for an extra kick if you like.
Enjoy this velvety, comforting sweet potato soup with the tropical touch of coconut milk! Perfect for a cozy meal! 😊
Can I Use Other Types of Potatoes?
While sweet potatoes are key for this recipe’s flavor, you can substitute them with butternut squash or regular potatoes. Keep in mind that sweet potatoes have a natural sweetness that adds to the overall taste.
How Can I Make This Soup More Spicy?
If you like a spicy kick, consider adding a chopped jalapeño when you sauté the onions or sprinkle in some cayenne pepper or chili powder along with the spices. Adjust to your taste preference!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat on the stove over low heat, adding a bit of water or broth if needed to loosen the soup.
What Can I Use Instead of Coconut Milk?
If you want a lower-fat option, you can use light coconut milk or a non-dairy milk like almond or cashew milk. Keep in mind that using a different type may alter the flavor and creaminess slightly!