This sweet potato soup is creamy and comforting with the rich flavor of coconut milk. It’s warm, filling, and just heavenly for chilly days!
I love how the sweet potatoes add a touch of natural sweetness that pairs perfectly with the coconut. Plus, it’s easy to whip up in under an hour—perfect for busy evenings!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing a natural sweetness and creaminess. If unavailable, you could use butternut squash or carrots as a substitute, though adjust cooking time for carrots as they cook faster.
Coconut Milk: Full-fat coconut milk adds a rich and creamy texture. For a lighter version, use light coconut milk or even almond milk. However, the flavor will change slightly, so keep that in mind!
Onion and Garlic: They provide essential flavor. Shallots can be swapped for onion, giving a milder taste. Garlic powder can replace fresh garlic in a pinch, but fresh is always best!
Spices: Ground cumin and smoked paprika give depth to the soup. For a different flavor profile, try curry powder or coriander, but start with less and adjust to taste.
How Do I Get the Perfect Texture for My Soup?
The key to a smooth texture is in the blending! Use an immersion blender for easy puréeing right in the pot. If using a regular blender, let the soup cool slightly before blending in batches to avoid splatters.
- Always start by blending less and check the texture. You can blend more if you prefer it smoother.
- Add the coconut milk after blending for a creamier finish. Heat gently afterward.
Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 large sweet potatoes (about 2 pounds), peeled and diced
- 4 cups vegetable broth or water
- 1 (13.5 oz) can coconut milk (full fat preferred)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Toasted coconut flakes
- Optional: pinch of chili powder or cayenne for mild heat
How Much Time Will You Need?
This delicious sweet potato soup can be prepared in about 10 minutes and takes roughly 30 minutes to cook. Total time needed is about 40 minutes from start to finish, making it a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s softened and slightly translucent. This builds a lovely flavor base!
2. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring often, until fragrant. Your kitchen should start to smell amazing!
3. Cook the Sweet Potatoes:
Add the diced sweet potatoes to the pot, stirring them well to combine with the onion, garlic, and ginger. This helps ensure that the sweet potatoes absorb all those flavors.
4. Simmer:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to let it simmer, then cover the pot. Cook for about 20 minutes, or until the sweet potatoes are fork-tender.
5. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, blending until creamy. Be sure to let it cool slightly if using a blender to avoid splattering hot soup!
6. Add Coconut Milk and Spices:
Return the pureed soup to low heat. Stir in the coconut milk, ground cumin, smoked paprika, salt, and pepper. Heat through gently but do not let it boil to maintain the creaminess of the coconut milk.
7. Final Touches:
Taste the soup and adjust seasoning if necessary. Add in the lime juice for a zesty kick.
8. Serve and Enjoy:
Serving the soup hot, garnish with chopped fresh cilantro and toasted coconut flakes. If you like a little heat, sprinkle a pinch of chili powder or cayenne on top. Enjoy your creamy, rich sweet potato and coconut milk soup—it’s perfect for any occasion!
Can I Use Different Types of Sweet Potatoes?
Yes! While orange-fleshed sweet potatoes are commonly used, you can also try purple or white sweet potatoes. Each type will offer a slightly different flavor and texture, but they all work well in soup!
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan-friendly, as it uses vegetable broth and coconut milk. Just be sure to check any garnishes or additional spices to ensure they’re also vegan.
How Can I Make the Soup Spicier?
If you prefer a bit of heat, add more chili powder or cayenne during cooking. You can also include fresh jalapeños or a dash of hot sauce when blending for an extra kick!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Just reheat gently on the stove or in the microwave when ready to enjoy again!
