This velvety smooth sweet potato soup is cooked with fresh ginger and onions and blended with coconut milk, to create a sweet and savory flavor. Serve with a green salad and toasted baguette for an easy meal.
Editor’s Note: This recipe was originally published on November 7, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
This soup can be enjoyed on its own, as a side to a big salad, or in a toasted soup bowl or baguette. Here are a few more reasons to love it:
- Silky smooth and creamy.
- It’s the perfect balance of sweet and savory.
- Made with aromatic flavors from onion and garlic.
- Satisfying and comforting.
I usually make a big batch of this soup and then divide and freeze leftovers for later.
Ingredients you’ll need
To get started, you’ll need the following ingredients:
- Sweet potatoes: When shopping for sweet potatoes, look for Garnet, Jewel, or Beauregard varieties. These will have an orange flesh and reddish-brown skin.
- Full-fat coconut milk: This soup uses dairy-free milk to add flavor and creaminess.
- Vegetable broth: Or substitute with water.
How to make sweet potato soup
Once you have the ingredients, take the following steps to prepare the soup:
1. Cook garlic and onion: Heat a large pot or Dutch oven over medium-low heat. Add oil, garlic, and ginger. Once the garlic starts to appear transparent, add the onions and cook until they appear transparent, about 5-7 minutes.
2. Add remaining ingredients: Add the sweet potatoes and increase the heat to medium. Add salt, pepper, coconut milk, and vegetable broth.
3. Cover and simmer: Bring to a boil and reduce the heat to a simmer. Cover and cook for 25 minutes, or until the potatoes are tender and cooked through.
4. Blend the soup: Carefully transfer the mixture to your blender. You may need to do this in two batches, depending on the size of your blender. Alternatively, use an immersion blender. Process until soft and creamy.
5. Season and serve: Transfer soup back to the pot and adjust seasoning, if needed. Serve or store for later.
Storing and reheating
This soup can be made a few days in advance, refrigerated, and reheated when ready to serve.
- Fridge: This easy sweet potato soup makes excellent leftovers. Once the soup has cooled down completely, store in individual air-tight containers for up to 5 days in the fridge.
- Reheat: When ready to enjoy, warm in a saucepan over medium heat.
- Freeze: Store in the freezer for up to 3 months. I recommend dividing the soup into serving sizes so you can easily reheat it. Thaw before reheating.
More easy soup recipes
- Sweet Potato and Kale Soup
- Creamy Cauliflower Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Lentil Soup
Other sweet potato recipes
Sweet Potato SoupPrint Pin Rate
- 1 tablespoon oil, I use avocado oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger, or 1/4 teaspoon ground ginger
- 3 medium sweet potatoes, about 2 pounds, peeled and diced
- 2 ½ cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- ½ teaspoon sea salt, more to taste
- ⅛ teaspoon black pepper, to taste
- Warm oil in a large pot or Dutch oven over medium-low heat. Add garlic, ginger, and onion and cook until onions start to appear transparent, about 5 minutes.
- Add the sweet potatoes, vegetable broth, coconut milk, salt, and pepper. Increase heat to medium-high.
- As soon as it comes to a boil, reduce the heat to medium-low to bring it to a simmer. Cover and cook for 25 minutes, or until the potatoes are cooked through.
- Using an immersion blender, carefully blend until creamy and smooth. Alternatively, use your blender to process. You may need to do two batches, depending on the size of your blender. Adjust seasoning, if needed. Garnish and serve.