Get ready to fall in love with the cozy, vibrant flavors of Sweet Potato Soup! This creamy, dairy-free soup is the perfect way to celebrate sweet potatoes’ natural sweetness with a gentle kick from warming spices and a silky swirl of coconut milk. It’s easy enough for an everyday meal, yet special enough to impress at gatherings. Whether you’re watching the leaves turn outside, craving something nourishing, or simply looking to brighten up dinner, Sweet Potato Soup brings color, comfort, and a touch of global flair to every bowl.
Ingredients You’ll Need
This Sweet Potato Soup recipe comes together with wholesome pantry and fresh staples. Each ingredient plays its own unique role, whether bringing richness, depth, or a pop of fresh flavor, making every spoonful more rewarding than the last.
- Olive oil: Adds a luscious foundation and helps the aromatics release their best flavors.
- Onion (1 medium, chopped): A must-have for a mellow, aromatic backbone that balances the sweetness.
- Garlic cloves (2, minced): Gives subtle sharpness and a hint of warmth that infuses the broth.
- Fresh ginger (1 teaspoon, grated): Brings a gentle zing and depth that lifts the whole soup.
- Sweet potatoes (1 ½ pounds, peeled and diced): The star of the show for creamy thickness, sweetness, and that gorgeous orange hue.
- Carrot (1 medium, peeled and chopped): Enhances the color and layers in a lovely earthiness.
- Vegetable broth (4 cups): Creates a light yet flavorful base, perfect for simmering everything evenly.
- Ground cumin (1 teaspoon): Adds a subtle smokiness and rich undertone for extra coziness.
- Ground cinnamon (½ teaspoon): Tints the soup with aromatic warmth for a hint of sweetness.
- Cayenne pepper (¼ teaspoon, optional): For anyone who loves a playful touch of heat!
- Salt and black pepper (to taste): Kiss the flavors awake and add balance.
- Coconut milk (½ cup, plus more for garnish): Blends seamlessly, making the soup luxuriously creamy and slightly tropical.
- Fresh cilantro or parsley (for garnish): A sprinkle at the end brings fresh aroma and a burst of color.
How to Make Sweet Potato Soup
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the chopped onion and cook for 3 to 4 minutes, stirring frequently until softened. Next, stir in the minced garlic and grated ginger, and sauté for just about a minute to unlock their bold fragrance—your kitchen will start to smell incredible!
Step 2: Build Flavor with Veggies and Spices
Toss in the diced sweet potatoes and chopped carrot. Sprinkle over the cumin, cinnamon, and, if you like a bit of heat, the cayenne pepper. Give everything a good stir to coat the vegetables in the aromatic spice mix; this brings out those deep, cozy notes that make Sweet Potato Soup so irresistible.
Step 3: Simmer to Perfection
Pour in the vegetable broth, making sure all those vibrant veggies are submerged. Bring the pot to a gentle boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. When the sweet potatoes and carrots turn meltingly tender, you’ll know it’s ready for the next step!
Step 4: Blend Until Silky Smooth
Remove the pot from the heat, then get ready to blend. If you have an immersion blender, purée the soup right in the pot until it’s velvety smooth. Or, work in batches with a countertop blender, carefully blitzing until you have a satiny soup worth swooning over.
Step 5: Finish with Coconut Milk and Seasoning
Stir in the coconut milk, and season with salt and black pepper to taste. Let it warm through on low heat if needed. Take a taste test—this is your chance to fine-tune the savoriness or sweetness—then ladle into bowls, creating a gorgeous contrast with a swirl of extra coconut milk and a sprinkle of fresh herbs. Your Sweet Potato Soup is officially ready!
How to Serve Sweet Potato Soup
Garnishes
For that extra wow factor, top each bowl with a swirl of coconut milk, a handful of chopped cilantro or parsley, and maybe a sprinkle of toasted seeds or a pinch of extra cayenne for color and flair. These small touches turn Sweet Potato Soup into something restaurant-worthy, both in presentation and flavor.
Side Dishes
Think cozy accompaniments: a thick slice of crusty bread for dunking, a crisp green salad, or a side of roasted chickpeas for crunch. These pairings let the soup shine while rounding out the meal for a truly satisfying experience.
Creative Ways to Present
Serve Sweet Potato Soup inside mini bread bowls for a fun winter dinner, or pour it into shot glasses as an elegant appetizer at parties. For a bright finish, add a squeeze of fresh lime juice or a scatter of pomegranate seeds on top. Kids will love dipping grilled cheese “soldiers,” adults will adore the sophisticated look.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator. Sweet Potato Soup will keep beautifully for up to 4 days, and the flavors only get richer as they deepen overnight.
Freezing
This soup is a freezer dream! Simply ladle cooled soup into freezer-safe containers or bags (leaving room for expansion), and freeze for up to 3 months. Thaw in the fridge overnight, or use the defrost setting on your microwave for a quick win on busy days.
Reheating
Reheat Sweet Potato Soup in a saucepan over medium-low heat, stirring occasionally until hot. If the soup thickens in the fridge or freezer, stir in a splash of broth or coconut milk to restore its original velvety consistency.
FAQs
Can I roast the sweet potatoes first for extra flavor?
Absolutely! Roasting the sweet potatoes deepens their caramelized sweetness and gives the soup even more richness. You can cube and roast them at 400°F for about 25 minutes, then proceed with the recipe as written.
What kind of coconut milk should I use?
Full-fat coconut milk makes the soup extra creamy and indulgent, but you can use light coconut milk for a lower-fat version. Either way, add a swirl on top before serving for that signature look and taste.
How spicy is this soup?
The base is mild and family-friendly, but the optional cayenne gives you flexibility. Add more or less, or skip it altogether, depending on your heat preference!
Can I make Sweet Potato Soup ahead for a party?
Definitely! In fact, the flavors deepen as it sits. Make it the day before, refrigerate, then reheat gently just before serving. It’s a fantastic make-ahead starter or main for stress-free entertaining.
Is this recipe suitable for special diets?
Yes! Sweet Potato Soup is naturally vegan, dairy-free, and gluten-free, and it’s packed with nourishing veggies. Just check your broth for labels if you’re preparing for specific allergies.
Final Thoughts
If you’re searching for a bowl of comfort that’s as nourishing as it is crave-worthy, give Sweet Potato Soup a spot at your table. The mix of simple ingredients and warming spices promises pure joy in every spoonful. Don’t be surprised if everyone asks for seconds—the magic in this recipe is truly meant to be shared!
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Sweet Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and creamy Sweet Potato Soup that is vegan and bursting with flavor. This soup is perfect for cooler weather and makes a satisfying meal on its own.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 ½ pounds sweet potatoes, peeled and diced
- 1 medium carrot, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ½ cup coconut milk, plus more for garnish
- Fresh cilantro or parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
- Stir in garlic and ginger and cook for another 1 minute.
- Add sweet potatoes, carrot, cumin, cinnamon, and cayenne pepper if using. Stir to coat the vegetables with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, or until the sweet potatoes and carrots are tender.
- Remove from heat and use an immersion blender to purée the soup until smooth, or transfer in batches to a blender.
- Stir in coconut milk and season with salt and black pepper to taste.
- Return to low heat if needed to warm through.
- Serve hot, garnished with a swirl of coconut milk and fresh herbs.
Notes
- For a richer flavor, roast the sweet potatoes before adding them to the soup.
- You can also add a squeeze of lime juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
