This Sweet Potato Soup is a velvety, comforting bowl of warmth that’s ready in just 45 minutes. Its creamy texture, enriched with a hint of natural sweetness, is perfectly balanced by earthy spices and a touch of savory depth. Each spoonful feels like a cozy hug, making it ideal for chilly evenings or a quick, nourishing meal.
With only 15 minutes of prep and 30 minutes of cooking, this recipe is as effortless as it is delicious. The vibrant orange hue and aromatic blend of flavors will awaken your senses, while the smooth consistency leaves you feeling satisfied and energized. It’s a dish that’s as kind to your schedule as it is to your taste buds.
Ingredients for Sweet Potato Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper (to taste)
- 3 medium sweet potatoes (about 1½ pounds), peeled and cubed
- 1 apple, peeled and chopped (use a sweet variety like Fuji or Honeycrisp)
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger as a substitute)
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth (adjust for desired consistency)
- 1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)
- Optional Garnishes: Pepitas, fresh cilantro, Aleppo pepper or red pepper flakes, crusty bread for serving
Step-by-Step Instructions
- Heat the oil: In a large pot, heat the olive oil over medium heat.
- Sauté the onion: Add the chopped onion, salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
- Cook the sweet potatoes and apple: Add the cubed sweet potatoes and chopped apple. Cook, stirring occasionally, until they begin to soften, about 8 to 10 minutes.
- Add spices: Stir in the grated garlic, ginger, coriander, and smoked paprika. Cook for 1 minute to release their aromas.
- Deglaze: Add the apple cider vinegar and stir to combine.
- Add liquids: Pour in 3 cups of vegetable broth and the coconut milk (reserve ¼ cup for garnish). Stir well.
- Simmer: Bring the soup to a boil, then cover and reduce the heat to a simmer. Cook until the sweet potatoes are tender, about 20 to 30 minutes.
- Blend: Let the soup cool slightly, then transfer it to a blender (work in batches if necessary). Blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend again.
- Season and garnish: Taste and adjust seasoning if needed. Serve with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes, if desired. Pair with crusty bread for a complete meal.
Perfect Pairings: Serving Suggestions
This Sweet Potato Soup is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with crusty bread for dipping or a simple green salad for a light, balanced dinner. For a heartier option, try it alongside a grilled cheese sandwich or a quinoa salad. Don’t forget to garnish with pepitas, fresh cilantro, and a swirl of coconut milk for added texture and flavor!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the sweet potatoes for butternut squash or carrots for a different twist. If you prefer a spicier kick, add a pinch of cayenne pepper or extra Aleppo pepper. For a creamier texture, blend in a tablespoon of tahini or almond butter. You can also use chicken broth instead of vegetable broth if you’re not strictly vegetarian.
Save Time: Prep Ahead Tips
Short on time? Prep your ingredients in advance! Chop the onion, sweet potatoes, and apple the night before and store them in airtight containers in the fridge. You can also grate the garlic and ginger ahead of time. When you’re ready to cook, simply grab your prepped ingredients and follow the recipe—it’ll save you precious minutes during busy weeknights!
Keep It Fresh: Storage and Reheating
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water to reach your desired consistency.
Blend It Right: Equipment Guidance
For a silky-smooth soup, a high-speed blender works best. If you’re using a standard blender, let the soup cool slightly and blend in small batches to avoid spills. Alternatively, an immersion blender is a great tool for blending directly in the pot—just be careful of splatters! If you prefer a chunkier texture, skip blending altogether and enjoy it as is.
Sweet Potato Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper
- 3 medium sweet potatoes, 1½ pounds, peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish
Serving Options
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes.
- Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
- Add the garlic, ginger, coriander, and smoked paprika and stir.
- Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
- Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.