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Sweet Potato Soup

Easy Sweet Potato Soup That's Comfort in a Bowl

This Easy Sweet Potato Soup is a warm embrace in a bowl, bringing comfort on chilly days with creamy texture and nutritious ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 250

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Coconut oil can provide a tropical twist.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Ginger Grated.
  • 1 teaspoon Ground Cumin Swap with ground coriander for a lighter flavor.
  • 1 teaspoon Ground Coriander
  • 1 pinch Cayenne Pepper Optional; omit for a milder soup.
For the Soup’s Body
  • 4 cups Vegetable Broth Chicken broth can replace it for a richer taste.
  • 3 medium Sweet Potatoes Peeled and diced.
  • 1 medium Apple Diced; Granny Smith or Honeycrisp recommended.
For Creaminess
  • 1 cup Coconut Milk Use heavy cream for a non-vegan version.
To Season
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • ¼ cup Toasted Pumpkin Seeds
  • ¼ cup Chopped Cilantro
  • to taste Swirl of Coconut Milk

Equipment

  • Large Pot
  • Immersion blender or countertop blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.
  3. Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and a pinch of cayenne pepper. Cook for roughly 30 seconds.
  4. Pour in 4 cups of vegetable broth along with 3 peeled and diced sweet potatoes and 1 diced apple. Stir to combine.
  5. Bring to a gentle boil, then reduce to low and cover, allowing to simmer for 20-25 minutes until sweet potatoes are tender.
  6. Use an immersion blender to puree until smooth; or blend in batches with a countertop blender.
  7. Return the soup to the pot and stir in 1 cup of coconut milk over low heat until heated through.
  8. Season with salt and pepper to taste, stirring thoroughly.
  9. Warm it over low heat for a few minutes, stirring occasionally, without boiling.
  10. Ladle into bowls, garnishing with optional toppings like toasted pumpkin seeds or cilantro.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 2 months.

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