This sweet potato soup is creamy and comforting, made with luscious coconut milk. It’s perfect for chilly days when you need a warm hug in a bowl!
The mix of sweet potatoes and coconut milk creates a delightful flavor that feels like a cozy blanket. I love topping mine with a sprinkle of herbs for a pretty touch! 🌿
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of this soup! For creaminess, choose firm and fresh sweet potatoes. If they’re not available, you can use butternut squash as a similar substitute.
Coconut Milk: Full-fat coconut milk gives the soup richness. If you want something lighter, consider using light coconut milk, but the texture will change a bit. Almond or cashew milk can also work, though the flavor will differ.
Onion & Garlic: I always use yellow onions for their sweetness. You can replace these with shallots or scallions if you prefer a milder taste.
Spices: Cumin and smoked paprika add depth. Try using curry powder for a different twist, or leave out the spices for a simpler soup.
How Do I Blend the Soup Smoothly?
Blending the soup is crucial for getting that silky texture. Here are tips I’ve learned:
- Use an immersion blender for easy blending right in the pot—less mess!
- For a traditional blender, let the soup cool slightly. Fill the blender halfway, and blend in batches to avoid splatters.
- Always start at a low speed and gradually increase to ensure even blending.
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Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth or water
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- Salt and pepper to taste
- Red chili flakes, for garnish
- Fresh cilantro or parsley, chopped for garnish
- Toasted coconut flakes for garnish (optional)
- Lime wedges for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep, and then 30 minutes total to cook and blend. You’ll have a delightful, creamy soup ready in just about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive or coconut oil in a large pot over medium heat. Once it’s hot, add the diced onion and cook, stirring occasionally, until the onion is soft and translucent—this should take about 5 minutes. The smell will be lovely!
2. Add Garlic and Spices:
Next, toss in the minced garlic, grated fresh ginger (if using), ground cumin, and smoked paprika. Give everything a good stir and cook for another 1-2 minutes until it’s fragrant. Your kitchen will smell amazing now!
3. Cook the Sweet Potatoes:
Add the cubed sweet potatoes along with the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
4. Blend the Soup:
Once the sweet potatoes are tender, remove the pot from the heat. Use an immersion blender to puree the soup until smooth right in the pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches to blend until smooth. Just be cautious of the hot soup!
5. Incorporate Coconut Milk:
After blending, return the smooth soup to the pot if you used a blender. Stir in the coconut milk and warm the soup over low heat. Important: Don’t boil it at this stage! Season with salt and pepper to your taste.
6. Serve and Garnish:
Now it’s time to serve! Ladle the soup into bowls and drizzle a little extra coconut milk on top. Garnish with chopped cilantro or parsley, a sprinkle of red chili flakes for a kick, and toasted coconut flakes if you like. It looks gorgeous!
7. Add a Fresh Twist:
Serve with lime wedges on the side so everyone can squeeze some fresh lime juice over their soup. It adds a zesty touch and brightens up the flavors!
Enjoy your creamy, comforting Sweet Potato Soup with Coconut Milk! It’s going to warm you right up!
Can I Use Regular Milk Instead of Coconut Milk?
You can, but it will change the flavor and creaminess of the soup. Coconut milk adds a rich, tropical taste. If you want to stick with a non-dairy option, try almond or cashew milk, but keep in mind it won’t be as creamy.
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stove.
What Can I Use Instead of Sweet Potatoes?
If you can’t find sweet potatoes, butternut squash or pumpkin can be great substitutes, giving a similar texture and sweetness to the soup.
How Can I Adjust the Spice Level?
If you prefer a milder flavor, you can skip the red chili flakes altogether. For more heat, try adding a pinch of cayenne pepper or some diced jalapeños while sautéing the onions.