This sweet potato soup is creamy and comforting, with a hint of coconut milk that adds a delightful twist. It’s perfect for warming up on a chilly day!
Honestly, I could sip on this all day! The blend of sweet potatoes and coconut is just so cozy. Plus, it’s easy to make—just blend, heat, and enjoy the goodness!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! Their natural sweetness creates a rich base. If you don’t have sweet potatoes, try using carrots or butternut squash for a similar sweet flavor.
Coconut Milk: I love using full-fat coconut milk for a creamier texture, but light coconut milk works too. If you’re looking for a dairy-free option, this is perfect! For a nut-free option, try using a blend of cashew milk and a little creaminess from blended tofu.
Onion and Garlic: They add depth to the flavor. If you’re short on time, use onion powder and garlic powder instead. You won’t get the same texture but it’ll still taste great!
Vegetable Broth: It’s best for enhancing flavor. You can substitute chicken broth if you don’t need a vegetarian version. Homemade broth is fantastic if you have it on hand!
How Do I Achieve a Smooth Soup Consistency?
To get that silky smooth texture, using an immersion blender is your best option. It’s easy and less messy! Just blend directly in the pot until smooth. If you don’t have one, carefully pour the soup into a blender in batches, then return it to the pot. Just be cautious with hot liquids!
- Test the soup’s consistency; if you want it thinner, add a bit more broth or coconut milk.
- Be sure to let it cool slightly before blending to prevent splatters.
Enjoy crafting this deliciously creamy sweet potato soup that’s full of wonderful flavors!
Sweet Potato Soup With Coconut Milk
Ingredients:
- 2 large sweet potatoes (about 2 pounds), peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or coconut oil
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger (or fresh grated ginger)
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- Salt and black pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro leaves, for garnish
- Toasted coconut flakes, for garnish
- Chili powder or smoked paprika, for garnish (optional)
Time Needed:
This recipe will take about 10 minutes to prepare and around 25 minutes to cook, totaling approximately 35 minutes to enjoy a lovely bowl of soup!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive or coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until they become translucent and fragrant. This step builds a flavorful base for the soup.
2. Adding Sweet Potatoes and Spices:
Next, toss in the diced sweet potatoes, ground cumin, ground ginger, and cayenne pepper (if you’re using it). Stir everything together to coat the sweet potatoes in the spices. Let it cook for an additional 2 minutes so the flavors can begin to meld.
3. Cooking Until Tender:
Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat, allowing it to simmer. Cook until the sweet potatoes are very tender, which should take about 15-20 minutes.
4. Blending the Soup:
Once the sweet potatoes are soft, remove the pot from the heat. If you have an immersion blender, carefully blend the soup until it’s smooth. If you don’t, transfer the soup in batches to a traditional blender, blend until smooth, and then return it to the pot. Be cautious with hot liquids!
5. Incorporating Coconut Milk:
Stir in the coconut milk and adjust the taste with salt and black pepper as needed. You want it creamy yet seasoned just right. Warm the soup gently on low heat if necessary, but try not to boil it after adding the coconut milk.
6. Adding Brightness:
If you like a pop of flavor, add the juice of 1 lime and stir well. This step brings a refreshing brightness to the rich soup.
7. Serving and Garnishing:
Serve the soup hot in bowls. For a lovely presentation, garnish with toasted coconut flakes, fresh cilantro leaves, and a sprinkle of chili powder or smoked paprika for a touch of color and extra flavor.
Enjoy your creamy, slightly sweet, and flavorful sweet potato soup! It’s perfect for cozy evenings or when you’re in need of warming comfort.
Can I Use Other Types of Potatoes?
While sweet potatoes are the star of this recipe for their natural sweetness, you can substitute them with russet or Yukon gold potatoes. Just keep in mind that the flavor will be different, and you might want to adjust the seasonings slightly.
How Can I Make This Soup Spicier?
If you like more heat, you can add extra cayenne pepper or incorporate diced jalapeños. For a smoky flavor, try adding a few dashes of hot sauce or even some chipotle powder. Just add a little at a time to find your perfect spice level!
Can I Freeze Leftover Soup?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it gently on the stove, adding a little broth or coconut milk to reach your desired consistency.
Is There a Way to Thicken the Soup Further?
If you prefer a thicker soup, you can mash some of the sweet potatoes with a fork after blending, or add a bit of cornstarch mixed with water while it’s cooking. Just remember to keep an eye on consistency as it cooks!