This silky rich sweet potato soup is dairy-free and made with coconut milk. It’s satisfying Fall-inspired staple, perfect for chilly days. Serve with a green salad and toasted baguette for an easy meal.
Creamy Sweet Potato Soup
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 easy sweet potato soup can be enjoyed on its own, as a side to a big salad, or in a crusty soup bowl or baguette. And I know you’ll love this soup because it’s
- Silky smooth and creamy
- It’s savory with a hint of sweetness
- Made with aromatic flavors from onion and garlic
- It has a little zing from the fresh ginger
- Satisfying and comforting
- It happens to be dairy-free and vegan
- Easy to make
- Easier to store for later
I usually make a big batch of this soup and then divide and freeze leftovers for later.
Ingredients You’ll Need to Make Sweet Potato Soup
To make this creamy sweet potato soup, you’ll need the following ingredients:
- Sweet Potatoes
- Full-fat Coconut Milk – this soup uses dairy-free milk to add flavor and creaminess
- Yellow Onion – the onion gives this soup flavor.
- Vegetable Broth – you can also use water instead
- Garlic – garlic adds flavor to the soup
- Ginger – preferably fresh ginger
- Avocado Oil – or any other oil of choice
- Salt and Pepper
Pro-Tip: If you’re like me and cry one too many tears while chopping onions, rinse and soak the onion in water beforehand!
Yams vs Sweet Potatoes
in the grocery store, you may see sweet potatoes labeled as “yams” as well. While these two terms are used interchangeably, they are actually different.
True yams are rarely found in grocery stores so most likely if you do pick up some “yams”, they are probably just sweet potatoes.
Sapana’s Tip: When shopping for sweet potatoes, look for Garnet, Jewel, or Beauregard varieties. These will have an orange flesh and reddish-brown skin.
How to Make Sweet Potato Soup
Once you have the ingredients, it’s time to make soup!
- 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.
- Add Remaining Ingredients: Add the sweet potatoes and increase the heat to medium. Add salt, pepper, coconut milk, and vegetable broth.
- Simmer: Bring to a boil and reduce the heat to a simmer. Cook for 30 minutes, or until the potatoes are tender and cooked through.
- Blend: 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.
- Season and Serve: Transfer soup back to the pot and adjust seasoning, if needed. Serve or store for later.
Make Ahead: This soup can be made a few days in advance, refrigerated, and reheated when ready to serve.
Store for Later: 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.
More Easy Soup Recipes
- Sweet Potato and Kale Soup
- Creamy Cauliflower Soup
- Instant Pot Butternut Squash Soup
- Carrot and Potato Soup
- Instant Pot Lentil Soup
Other Sweet Potato Recipes
- Sweet Potato and Kale Soup
- Crispy Sweet Potato Black Bean Bowl
- Roasted Sweet Potato Kale Bowl
- Baked Sweet Potato with Almond Butter
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.
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PinDescription
This silky rich sweet potato soup is dairy-free and made with coconut milk. It’s satisfying Fall-inspired staple, perfect for chilly days. Serve with a green salad and toasted baguette for an easy meal.
Ingredients
- 1 tablespoon avocado oil
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1/2 cup diced yellow onion
- 3 medium sweet potatoes (about 2 pounds), peeled and diced
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon sea salt, to taste
- ¼ teaspoon black pepper, to taste
Instructions
- 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.
- Add the sweet potatoes and increase the heat to medium. Add salt, pepper, coconut milk, and vegetable broth.
- Bring to a boil and reduce the heat to a simmer. Cook for 30 minutes, or until the potatoes are cooked through.
- Carefully transfer the mixture to your blender. You may need to do two batches, depending on your blender. Blend until soft and creamy.
- Transfer soup back to the pot. Adjust seasoning, if needed.
Notes
To blend the soup, you also have the option to use an immersion
Keywords: sweet potato soup
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