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Sweet Potato Soup

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A warm and creamy sweet potato soup, bursting with natural sweetness, spices, and a velvety finish. Perfect for cozy nights, meal prep, or a crowd-pleasing starter.

Ingredients

Scale
  • 2 large sweet potatoes (about 1.5 pounds), peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat Your Equipment: Preheat your oven to 400°F (200°C) if roasting your sweet potatoes for extra flavor.
  2. Combine Ingredients: In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger, and carrots. Sauté until fragrant and softened, about 5–7 minutes.
  3. Prepare Your Cooking Vessel: Add sweet potatoes, broth, salt, pepper, cinnamon, and nutmeg. Bring to a boil, then reduce heat to simmer.
  4. Assemble the Dish: Let the soup simmer for 20–25 minutes, or until the sweet potatoes are tender.
  5. Cook to Perfection: Remove from heat. Add coconut milk, then use an immersion blender or transfer to a blender in batches to purée until smooth.
  6. Finishing Touches: Stir in fresh lime juice and adjust seasoning if needed. Reheat gently if necessary.
  7. Serve and Enjoy: Ladle into bowls and garnish with a swirl of coconut milk, chopped herbs, or toasted seeds.

Notes

  • Roasting the sweet potatoes adds deeper flavor.
  • Use warm broth to speed up cooking time.
  • Add chili flakes for a spicy variation.
  • Soup thickens as it cools — add a splash of broth when reheating.

Nutrition

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