If you’re looking for a comforting and healthy dish to add to your menu, this perfect sweet potato soup recipe is just the thing. Packed with flavors, creamy texture, and loaded with nutrients, it’s a warming dish that hits the spot every time.
This recipe makes 6 hearty servings, using four large sweet potatoes (about 2 1/2 pounds) as the base. The dish combines savory vegetables, fragrant spices, and creamy coconut milk for a satisfying meal. Here’s how to make it
1. Perfect Sweet Potato Soup Recipe
Ingredients
- 4 large sweet potatoes (about 2 1/2 pounds), cut in half lengthwise
- 2 tablespoons cooking oil (such as olive or coconut oil)
- 2 tablespoons butter
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1/2 cup finely diced celery (about 2 celery stalks)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (plus more for seasoning)
- 1/2 teaspoon ground black pepper (plus more for seasoning)
- 3 cups chicken or vegetable stock
- 14 ounces canned coconut milk
- Additional salt and black pepper, to taste
Instructions
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the sweet potatoes cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the sweet potatoes are fork-tender. Once roasted, scoop out the flesh and set it aside.
Sauté the Vegetables: In a large pot, heat the cooking oil and butter over medium heat. Add the diced onion and celery and sauté for about 5-7 minutes, until softened. Add the garlic and cook for another minute until fragrant.
Spices & Seasoning: Stir in the dried oregano, ground ginger, ground cumin, salt, and black pepper. Let the spices toast for about a minute, enhancing their flavors.
Combine the Ingredients: Add the roasted sweet potato flesh to the pot, followed by the chicken or vegetable stock. Stir everything together, then bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to blend.
Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until silky. Once blended, return the soup to the pot if needed.
Add Coconut Milk: Stir in the coconut milk and let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning by adding more salt and pepper as needed.
Serve: Ladle the soup into bowls and serve hot. You can garnish with a drizzle of coconut milk, chopped fresh herbs, or a sprinkle of roasted seeds for extra texture.
2. Tips for Perfect Sweet Potato Soup
Choose the Right Sweet Potatoes: Select sweet potatoes that are firm and have smooth skin. Avoid ones with blemishes or soft spots. The best sweet potatoes for this soup are those that have a rich, orange color. They will provide that naturally sweet flavor we love.
Roast, Don’t Boil: Roasting the sweet potatoes enhances their natural sweetness and deepens their flavor. Boiling them would make the soup a little less flavorful and dilute the taste, so roasting is the way to go!
Spice it Up or Down: The beauty of this recipe is its versatility. If you want a bit of heat, you can add cayenne pepper or a small chili to the soup. Conversely, if you prefer a milder taste, cut back on the ginger or cumin.
Use Full-Fat Coconut Milk: For a richer, creamier soup, use full-fat coconut milk. The creamy texture it provides elevates the soup, making it feel luxurious.
Don’t Skip the Sautéing Step: Sautéing the vegetables (onions, garlic, and celery) and spices in butter and oil really helps to bring out their flavors. It’s a step that adds depth to the final dish, so don’t rush through it.
3. What to Eat With Sweet Potato Soup
Sweet potato soup is a wonderfully filling dish on its own, but pairing it with complementary sides can take your meal to the next level. Here are a few ideas:
Crusty Bread: A thick slice of toasted sourdough or baguette will absorb the soup beautifully and add some texture.
Salads: A light, crunchy salad with greens like arugula or spinach pairs wonderfully with the creamy soup. You can drizzle it with a tangy vinaigrette to balance the richness of the soup.
Grilled Cheese: For a more indulgent option, you can pair the soup with a grilled cheese sandwich. The salty, melty cheese contrasts nicely with the sweet, creamy soup.
Roasted Nuts or Seeds: Adding roasted pumpkin seeds or toasted almonds on top of the soup gives a crunchy texture, which complements the smoothness of the soup.
4. How to Store & Reheat Leftovers
If you have leftover sweet potato soup, you’re in luck—it stores wonderfully and can be enjoyed for days after making it.
Storing: Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. If you want to keep it for a longer period, you can freeze the soup for up to 3 months.
Reheating: To reheat, simply warm the soup in a pot over low heat, stirring occasionally. Add a splash of water or extra stock if the soup has thickened too much during storage. If reheating from frozen, let it thaw in the fridge overnight before heating on the stovetop.
Sweet potato soup is one of those recipes that feels both indulgent and nourishing at the same time. Every spoonful delivers warmth, comfort, and an irresistible blend of flavors. The balance of sweetness and spices, along with the creamy coconut milk, makes this soup a standout dish.
