Creamy Sweet Potato Soup Recipe

I absolutely love this sweet potato soup recipe because it’s like a cozy hug in a bowl; the blend of spices and creamy coconut milk takes me on a flavor adventure that’s both comforting and exciting. Plus, it’s super easy to whip up, making it the perfect go-to dish for impressing friends or just indulging in some self-care with its vibrant, healthy ingredients.

I adore preparing this sweet potato soup that is both creamy and divine. It is a cozy combo of earthy sweet potatoes, the aromatic scent of cumin, and a little heat from cayenne pepper (which I almost always have on hand).

It is not difficult to make—just sweat some onion and garlic, stir in the potatoes and the cumin, and then mix in the (vegan) secret ingredient, coconut milk. Pour a luscious amount of coconut milk into the pot and stir until you have a muy bien, all-in-one-type dish.

Finish with fresh chopped cilantro, or if that’s not your thing, a slice of avocado never hurt anybody. Top with crunchy, toasted pumpkin seeds and you have, what I call, a pum ‘n’ seed sweet potato soup.

No recipe needed.

Ingredients

• Sweet Potatoes: Rich in fiber and beta-carotene, adding natural sweetness and creaminess.
• Olive Oil: A heart-healthy fat with antioxidants that enhances flavors.
• Onion: Provides a savory base, packed with vitamins and antioxidants.
• Garlic: Offers a pungent, umami depth while boosting immune function.
• Ground Cumin: Earthy spice that adds warmth and a hint of smokiness.
• Cayenne Pepper: Gives a spicy kick, boosting metabolism.
• Coconut Milk: Creamy texture with healthy fats, offering a tropical touch.

Ingredient Quantities

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Toasted pumpkin seeds, for garnish

Instructions

1. In a large pot, medium heat is used to warm the olive oil. To this, the addition of a chopped onion occurs, and it is sautéed until it reaches the state of translucence, which takes roughly 5 minutes.

2. In the pot, mix in the minced garlic, ground cumin, ground ginger, and cayenne pepper. Sauté for another 1-2 minutes, or until the spices become aromatic.

3. Put the diced sweet potatoes in the pot and stir them around to get them all coated with the spices. They should look something like this.

4. Add the vegetable broth, making sure that the sweet potatoes are completely underwater. Bring the whole lot to a boil.

5. Lower the heat, cover the pot, and allow it to bubble softly until the sweet potatoes are tender and cooked through, about 20 minutes.

6. When the sweet potatoes are tender, take the pot off the heat. Use an immersion blender to whip the soup into a smooth consistency. Alternatively, work in batches to blend the soup using a blender that’s not much bigger than the average countertop.

7. Put the pot back on the stove. Lower the heat. Stir in the coconut milk. Let the soup heat through.

8. Add salt and pepper to the soup so that it tastes as you want it to taste. If it doesn’t taste like you want it to taste, adjust the seasoning.

9. Scoop the soup into bowls and decorate with minced fresh cilantro and roasted pumpkin seeds.

10. Reheat soup and relish the warm, creamy goodness of your homemade sweet potato soup.

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Immersion blender or countertop blender
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use regular milk instead of coconut milk?A: Certainly, you can use regular milk or even a non-dairy substitute, like almond milk, though it will affect the flavor somewhat.
• Q: How do I make the soup spicier?A: To up the heat factor, add additional cayenne pepper, or try a dash of chili powder or smoked paprika.
• Q: Can this soup be frozen?A: You can indeed freeze the soup for as long as three months. Let it cool down to room temperature, then pack it up in containers that don’t allow any air to leak in. Your soup will be safe in the freezer for up to 90 days.
• Q: Are there variations for making this soup thicker?A: To thicken the soup, either cut down on the amount of vegetable broth you use, or allow it to simmer a good while longer to help it reduce.
• Q: Is it possible to make this soup without an onion?A: Yes, if you don’t like onions, skip them! Alternatively, you could use leeks or shallots. These two are milder alternatives.
• Q: Is this soup suitable for vegans?A: Yes, the recipe is entirely vegan because it employs vegetable broth and coconut milk.
• Q: Can I add more vegetables to the soup?A: Of course, adding carrots or bell peppers is a great way to kick up the flavor and nutrition.

Substitutions and Variations

Butternut squash: A substitute for sweet potatoes, with a similar sweetness and texture.
Avocado oil: Use this oil in place of olive oil for a similar healthful fat alternative.
Onion: For a milder flavor, use shallots.
Almond milk is a great substitute for coconut milk if you’re looking for something with a lighter consistency. If you want something with a richer texture, try heavy cream as a substitute.
For cilantro, if you desire a herb that is less potent, replace it with parsley.

Pro Tips

1. Roasting Sweet Potatoes For extra depth of flavor, consider roasting the sweet potatoes before adding them to the soup. Toss the diced sweet potatoes with a bit of olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for 25-30 minutes until tender.

2. Spice Enhancement To bring out the best in your spices, consider toasting the ground cumin and ginger in a dry pan before adding them into the pot. This can enhance their flavors and make your soup more aromatic.

3. Texture Variation For a texture contrast, reserve a small portion of the cooked sweet potatoes before blending. Add them back to the soup after blending to create a bit of chunkiness and variation in each bite.

4. Flavor Boost Add a squeeze of fresh lime juice before serving. The acidity will brighten up the richness of the coconut milk and balance the sweetness of the potatoes.

5. Garnish with Flair Consider adding a drizzle of chili oil or a sprinkle of smoked paprika on top with the cilantro and pumpkin seeds. This will provide a nice pop of color and an extra layer of flavor.