This is my favorite sweet potato soup! It's creamy, simple, and ready in just less than 30-minutes. Make it dairy-free with coconut milk or use regular heavy cream instead. Perfect for a quick weeknight dinner when you want something cozy and easy.

Vegan sweet potato soup with coconut milk and toppings.

Ingredients

Sweet potatoes – They make the soup naturally creamy and slightly sweet. Any type works here, just peel and dice. You need about 2 medium sweet potatoes; if you run out, feel free to sub with butternut squash, golden potatoes or pumpkin!
Coconut milk – I always keep a can in my pantry. It makes the soup rich without any dairy.
Garlic – A little garlic goes a long way. Fresh is best, but jarred minced garlic works too.
Spices – A pinch of cumin and cinnamon turns the soup from basic to amazing!
If you like cozy fall soups recipes, try my carrot soup or pumpkin chili next.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Sweet Potato Soup from Scratch

Sauté the aromatics: Melt the ghee in a large pot over medium heat and sauté the onion until it softens. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the potatoes and spices: Toss in the diced sweet potatoes, cumin, cinnamon, salt, and black pepper. Mix well so the spices coat everything.
Simmer the soup: Pour in the broth, give it a stir, and cover with a lid. Let it simmer for about 20 minutes until the potatoes are tender. Puree the vegetables with an immersion blender until the desired smooth consistency.

Finish with coconut milk: Stir in the coconut milk, taste, and adjust the seasoning if needed. Let the soup warm through, then serve hot. I added some chopped cilantro, yogurt, pine nuts and red chili flakes. So good!

Make It Your Own

I love adding toppings like: Greek yogurt, diced red onion, microgreens, nuts and seeds, chili flakes, and coconut flakes!

Tips

Dice the sweet potatoes evenly so they cook at the same time.
Use a good broth, it makes a big difference in flavor.
Extras: Add a celery stalk or two for extra depth.
A squeeze of lime juice at the end brightens up the flavor.
Make it spicy with a pinch of chili flakes.
Taste for seasoning after adding the coconut milk, it softens the spices.
Serve with crusty bread to make it a full meal.

Serving Suggestions

Roasted chickpeas, pumpkin seeds, pine nuts, almond flakes for crunch
Warm crusty bread
A simple side salad
Grilled cheese sandwich

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 4 days.
To Freeze. Let it cool completely, then freeze in portions for up to 3 months.
To Make Ahead. Cook the soup without coconut milk, then stir it in when reheating for the best flavor.
To Reheat. Warm gently on the stove or in the microwave until heated through.

More Creamy Soup Recipes

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Sweet Potato Soup with Coconut Milk