Easy Sweet Potato Soup Recipe With Coconut Milk

Sweet potato soup with coconut milk is one of the most comforting and aromatic soups you can prepare. It blends the natural sweetness of sweet potatoes and apples with the creaminess of coconut milk and the warmth of ginger, garlic, and spices.

The result is a velvety, nourishing soup perfect for cool evenings or anytime you crave something satisfying but wholesome. Below is a detailed recipe with step-by-step directions, a full ingredient list, and helpful tips to ensure perfect results every time.

1. Sweet Potato Soup Recipe With Coconut Milk ( Yield: 4 Serving )

Ingredients

• 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
• 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
• Pepitas (pumpkin seeds), for garnish
• Fresh cilantro, for garnish

Instructions

Sauté the aromatics

Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally, until softened and translucent. Season with the heaping teaspoon of sea salt and a few twists of freshly ground black pepper.

Add the sweet potatoes and apple

Stir in the cubed sweet potatoes and peeled, chopped apple. Cook for another 3 minutes to allow the ingredients to mingle with the aromatics.

Incorporate the spices and fresh aromatics

Add the grated garlic, grated fresh ginger, ground coriander, and smoked paprika. Stir well and cook for 1 to 2 minutes, allowing the spices to become fragrant without burning.

Deglaze and add liquid

Add the teaspoon of apple cider vinegar to deglaze the pot, scraping up any bits stuck to the bottom. Pour in 3 cups of vegetable broth to start. You can add the remaining 1 cup later if you prefer a thinner soup.

Simmer the soup

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the sweet potatoes are fork-tender.

Add the coconut milk

Stir in the full-fat coconut milk, reserving ¼ cup for garnishing. Simmer uncovered for 5 minutes to blend the flavors.

Blend the soup

Use an immersion blender directly in the pot to puree the soup until creamy and smooth. If using a countertop blender, work in batches and be careful with the steam. Add more broth if needed to reach your desired consistency.

Taste and adjust

Taste and add additional salt, pepper, or a splash more apple cider vinegar if you want extra brightness.

Serve

Ladle the soup into bowls. Drizzle with the reserved coconut milk, sprinkle with pepitas for crunch, and top with fresh cilantro for color and freshness.

2. Tips for Perfect Homemade Sweet Potato Soup

Choose the right sweet potatoes:

Orange-fleshed sweet potatoes are ideal because they provide natural sweetness, a rich color, and a creamy texture once blended.

Cut ingredients evenly:

Cubing the sweet potatoes and apple into similarly sized pieces helps them cook at the same rate and prevents uneven blending.

Bloom the spices:

Cooking the coriander, paprika, garlic, and ginger in the oil for 1 to 2 minutes intensifies their flavor and prevents the soup from tasting flat.

Adjust the thickness to your liking:

For a thicker soup, use only 3 cups of broth. For a silkier, lighter soup, add up to 4 cups.

Use full-fat coconut milk for the best texture:

Light coconut milk works, but full-fat creates a velvety, luxurious consistency.

Garnish wisely:

Pepitas add the perfect crunch, while cilantro brightens the soup. You can also top with chili flakes or a squeeze of lime for extra zest.

3. Frequently Asked Questions

Can I make this soup ahead of time?

Yes. This soup stores very well and often tastes even better the next day because the flavors have time to deepen. Store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze sweet potato soup?

Absolutely. Allow the soup to cool completely, transfer it to freezer-safe bags or containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Is there a substitute for coconut milk?

You can swap it for cashew cream, oat milk, or even regular cream if you don’t need the soup to be dairy-free. However, coconut milk gives the most luxurious and balanced flavor.

Can I add protein to this recipe?

Yes. Chickpeas, lentils, or shredded chicken can be stirred into the soup after blending. This makes it more filling while maintaining the core flavor profile.

How can I make the soup spicier?

Add a pinch of cayenne, sliced red chili, or a dash of hot sauce while simmering. You can also top each bowl with chili crisp or crushed red pepper flakes.

Can I make this recipe oil-free?

Yes. Instead of sautéing the onions in olive oil, use a splash of vegetable broth to soften them. The final texture will still turn out creamy thanks to the coconut milk.

4. Nutrition Information

Sweet potato soup with coconut milk is a comforting, nutritious, and easy recipe that’s perfect for both beginners and seasoned cooks. Its combination of earthy sweetness, warm spices, and rich creaminess creates a dish that feels both wholesome and indulgent. If you’re looking for a simple yet flavorful soup, this sweet potato coconut milk creation is the perfect place to start. Enjoy every cozy spoonful!