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    Home » Recipes » Soups & Stews

    Sweet Potato Soup

    Published: Jan 14, 2020 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 13 Comments

    Jump to Recipe Print Recipe
    Pin for sweet potato soup.

    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.

    Bowl of sweet potato soup sprinkled with parsley and drizzled with coconut milk

    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.

    While I enjoy sweet potatoes in a variety of ways, including sweet potato casserole, mashed sweet potatoes, or sweet potato pancakes, nothing beats a warm bowl of creamy soup on a chilly day,

    This soup can be enjoyed on its own, as a side to a big salad, or in a toasted soup bowl or Dutch Oven Bread. 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:

    Ingredients for sweet potato soup laid out.
    • 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.

    Onion, garlic, and ginger sautéing in pot.

    2. Add remaining ingredients: Add the sweet potatoes and increase the heat to medium. Add salt, pepper, coconut milk, and vegetable broth.

    Hand pouring coconut milk into the soup pot

    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.

    Hand covering soup pot with lid.

    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.

    Immersion blender blending cooked soup.

    5. Season and serve: Transfer soup back to the pot and adjust seasoning, if needed. Serve or store for later.

    Hand stirring blended soup.

    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.
    Close-up of bowl of soup with a spoon in it.

    More easy soup recipes

    • Black Bean Soup
    • Sweet Potato and Kale Soup
    • Creamy Cauliflower Soup
    • Instant Pot Butternut Squash Soup
    • Instant Pot Lentil Soup

    Other sweet potato recipes

    • Crispy Sweet Potato Black Bean Bowl
    • Roasted Sweet Potato Kale Bowl

    If you tried this Sweet Potato Soup recipe or any other recipe, be sure to rate the recipe and let me know what you think. Follow me on Pinterest, Instagram, and Facebook for more delicious recipes.

    Bowl of sweet potato soup.

    Sweet Potato Soup

    5 from 12 votes
    Print Pin Rate
    Prep time: 5 minutes
    Cook time: 30 minutes
    Total time: 35 minutes
    Servings: 4 servings
    Calories: 243kcal
    Author: Sapana Chandra
    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.

    Ingredients

    • 1 tablespoon oil, I use avocado oil
    • 1 medium yellow onion, diced
    • 1 clove garlic, minced  
    • 1 tablespoon grated fresh ginger, or ¼ 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

    Instructions

    • 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.

    Notes

    • Sweet potatoes: When shopping for sweet potatoes, look for Garnet, Jewel, or Beauregard varieties. These will have an orange flesh and reddish-brown skin.
    • Immersion blender: To blend the soup, use an immersion blender if you don't have a standard blender.
    • 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.

    Video

    Nutrition

    Calories: 243kcal, Carbohydrates: 25g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Sodium: 1114mg, Potassium: 482mg, Fiber: 3g, Sugar: 6g, Vitamin A: 14083IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg
    Course: Soup
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Kalle says

      October 19, 2020 at 7:10 am

      Easy and tasty! Thank you for your recipes. Tried it, served with roasted chickpeas.5 stars

      Reply
    2. Michelle says

      January 24, 2020 at 11:16 am

      I could eat this soup ALL. DAY. So creamy and delicious!5 stars

      Reply
    3. Erika says

      January 24, 2020 at 10:35 am

      I’ve been dying to buy an immersion blender and now I have a great reason to.5 stars

      Reply
    4. Kelly Anthony says

      January 24, 2020 at 10:34 am

      This creamy vegan sweet potato soup is sure to warm up anyone on a cold winter day.5 stars

      Reply
    5. Nicole @ The Granola Diaries says

      January 24, 2020 at 10:31 am

      Oh YUM!!! This looks like the perfect Winter/Fall day lunch!5 stars

      Reply
    6. Heidy L. McCallum says

      January 24, 2020 at 10:27 am

      Our family loved this Creamy Vegan Sweet Potato soup. The kids went back for seconds and tried for thirds---that never happens in this house. Great recipe.5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        January 24, 2020 at 10:30 am

        So glad to hear, Heidy!! Thank you for your feedback.

        Reply
    7. Deborah Vaughn says

      January 23, 2020 at 12:29 pm

      I am going to try this delicious sounding soup. What did you garnish it with? Thank you.

      Deborah

      Reply
      • Sapana Chandra, MS, CHC says

        January 24, 2020 at 10:30 am

        Hi Deborah, I like to garnish with a drizzle of coconut milk and fresh herbs (chopped parsley or cilantro)!

        Reply
    8. Ana says

      January 15, 2020 at 11:19 am

      This sounds like the perfect winter warmer! Can’t wait to try it.

      Reply
      • Sapana Chandra, MS, CHC says

        January 17, 2020 at 6:26 am

        Thanks, Ana! Hope you enjoy it.

        Reply
    9. Kim says

      January 15, 2020 at 8:23 am

      Saved to try later this week!

      Reply
      • Sapana Chandra, MS, CHC says

        January 17, 2020 at 6:26 am

        Hope you enjoy it, Kim!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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