This sweet potato soup brings warmth and creaminess to your bowl with the added richness of coconut milk. It’s a cozy, vibrant dish that’s perfect for chilly days!
The sweet potatoes provide a lovely natural sweetness that pairs wonderfully with the creamy coconut flavor. I love topping mine with a sprinkle of cilantro for a fresh touch! 🌿
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! Look for firm, unblemished sweet potatoes. If you can’t find them, butternut squash or carrots could work as a tasty alternative.
Onion: A medium onion adds depth to the flavor. If you’re avoiding onions, shallots or leeks make a good substitute. For a milder taste, use green onions or skip it entirely.
Garlic: Fresh garlic enhances the soup’s flavor. If you don’t have fresh, 1/4 teaspoon of garlic powder can be used as a substitute.
Coconut Milk: Full-fat coconut milk results in a creamy soup. If you’re looking for a lighter option, use light coconut milk or a non-dairy milk, but adjust the seasoning as needed.
Spices: Ground cumin adds warmth. For something different, try curry powder or even turmeric. The smoked paprika adds a nice touch, but you can skip it if you prefer a milder flavor.
How Do I Get the Perfect Creamy Soup Texture?
Blending the soup is crucial for achieving that smooth and creamy texture. Here’s how to get it just right:
- Once sweet potatoes are tender, reach for an immersion blender for easy blending in the pot.
- If using a regular blender, let the soup cool slightly before transferring it in batches to avoid splatters.
- Blend until smooth, ensuring there are no chunks left, and return to the pot to warm.
Don’t rush this step; the smoother the soup, the more delightful it will be!
What’s the Best Way to Season My Soup?
Seasoning is key to making the flavors pop! After blending and adding coconut milk:
- Taste your soup before adding salt and pepper; this will let you adjust the flavors perfectly.
- The lime juice at the end brightens up the taste wonderfully. Feel free to squeeze more if you love that zesty flavor!
Personal tip: I like adding a bit of chili powder for an extra kick, but it’s all about your taste!
Enjoy making this delicious sweet potato soup that’s perfect for any season!
Sweet Potato Soup With Coconut Milk
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes (about 2 lbs), peeled and diced
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 4 cups vegetable broth
- 1 (14 oz) can coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- Juice of 1 lime
For the Garnish:
- Fresh cilantro leaves
- Coconut flakes, toasted (optional)
- Red chili flakes, for garnish (optional)
How Much Time Will You Need?
This tasty soup takes about 10 minutes of prep time and about 30-35 minutes of cooking. In total, you can have this delicious Sweet Potato Soup ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive or coconut oil over medium heat. Once hot, add the chopped onion and sauté until it’s softened and turns translucent, which should take about 5 minutes. Don’t rush this step, as it builds flavor!
2. Add the Flavor Boosters:
Add the minced garlic, grated ginger, ground cumin, and optional smoked paprika to the pot. Stir everything around for about 1 minute until the mixture fills your kitchen with a delicious aroma.
3. Prepare the Sweet Potatoes:
Now, toss in your diced sweet potatoes and stir them well to coat with the spices and onion mixture. This will help ensure they’re flavorful all the way through!
4. Bring it to a Boil:
Pour in the vegetable broth and turn up the heat to bring the mixture to a boil. Once boiling, lower the heat to let it simmer. Cook until the sweet potatoes are very tender, which should take about 15-20 minutes.
5. Blend Until Smooth:
After the sweet potatoes are tender, use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth before returning it to the pot.
6. Add Coconut Milk:
Gently stir in the coconut milk, allowing the soup to warm through. Be careful not to boil it at this stage, as that can affect the flavor and texture. Season the soup with salt and pepper to taste!
7. Brighten It Up:
Remove the pot from the heat and stir in the lime juice. This adds a fresh and zesty flavor that really brightens up the soup!
8. Serve and Garnish:
Ladle the soup into bowls and finish it off with fresh cilantro leaves, a drizzle of coconut milk or cream, some toasted coconut flakes, and a sprinkle of red chili flakes for a little kick if you like.
9. Enjoy:
Serve hot, perhaps with some warm crusty bread on the side, and enjoy your comforting bowl of Sweet Potato Soup with Coconut Milk!
Enjoy your cooking adventure! 🌟
Can I Use Other Types of Potatoes?
Yes, you can substitute sweet potatoes with butternut squash or even regular russet potatoes if you prefer. Just keep in mind that the flavor will vary slightly!
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable broth if it thickens too much.
Can I Make This Soup Vegan?
This soup is already vegan, as it uses plant-based ingredients! Just ensure that your vegetable broth is vegan-friendly, and you’re all set!
Is This Soup Freezer-Friendly?
Absolutely! You can freeze the soup in portions in freezer-safe containers or bags for up to 3 months. To reheat, thaw in the fridge overnight, then heat on the stove until warmed through.
