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.
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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.
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!
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- 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.
Make It Your Own
I love adding toppings like: Greek yogurt, diced red onion, microgreens, nuts and seeds, chili flakes, and coconut flakes!
Serving Suggestions
- Roasted chickpeas, pumpkin seeds, pine nuts, almond flakes for crunch
- Warm crusty bread or homemade lentil 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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Recipe Card
Sweet Potato Soup with Coconut Milk
Ingredients
Method
- 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.1 cup yellow onion, 2 teaspoon garlic, 3 tablespoons ghee
- Add the diced sweet potatoes, cumin, cinnamon, salt, and black pepper, then mix well. Pour in the broth, stir, and cover with a lid. Simmer for about 20 minutes until the potatoes are tender.2 sweet potatoes, ¼ teaspoon cumin, ⅛ teaspoon cinnamon, 1 ½ teaspoon salt, ¼ teaspoon black pepper, 2 ½ cup broth
- Use an immersion blender to puree the soup right in the pot until smooth, or leave it a little chunky if you prefer. Stir in the coconut milk, taste, and adjust the seasoning if needed. Let the soup warm through, then serve hot!⅔ cup unsweetened coconut milk
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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