So, in honor of sweet potato week on the blog, I wanted to share this delicious sweet potato soup. It’s thick, rich and absolutely delicious on a chilly fall night.
Here’s What You Need
avocado oil – olive oil works as well, you’ll be sautéing the vegetables in this oil.
onion and garlic – the main flavor components of this soup. I love the savory combination of onion and garlic!
fresh ginger – use freshly grated ginger for the best flavor.
sweet potatoes – the star of the show! Make sure you grab a sweet potato and not a yam at the grocery store – they look super similar but yams are starchier and less sweet than sweet potatoes.
seasonings and spices – cayenne pepper (optional), dried oregano, paprika, sea salt and pepper.
coconut milk – use full-fat canned coconut milk for the best consistency. Light coconut milk will result in a thinner soup.
vegetable broth – the main liquid in this soup.
What Type of Sweet Potatoes to Use
There are many different varieties of sweet potatoes out there and they come in all different colors – creamy white, deep orange and even purple. Some are called yams, some are called sweet potatoes so how do you know exactly what variety of sweet potatoes to get?
When shopping for sweet potatoes, look for firm, unwrinkled skins. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
And make sure to grab a sweet potato and not a yam. They look similar but these tend to be more starchy and dry.
How to Make Sweet Potato Soup
Sauté vegetables: Start by heating the oil in a large pot or Dutch oven. Add the onion, garlic and fresh ginger and sauté until fragrant and soft. Stir frequently so the onion and garlic don’t burn.
Add sweet potatoes: Add the chopped sweet potatoes, dried oregano, paprika, sea salt, black pepper and cayenne pepper, if using.
Add liquid: Add the coconut milk and vegetable broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until the sweet potatoes are fork-tender.
Blend: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use a high-powered blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
With pureed soups I like to add a little texture with toppings. Here are some ideas:
drizzle of coconut milk – make your soup look instantly elevated by adding a drizzle of coconut milk.
hemp hearts – add plant-based protein and crunch with hemp hearts.
red pepper flakes – add a hint of spice with some red pepper flakes.
fresh parsley – I love adding fresh herbs to my meals. It adds a major flavor pop and brightens this warm soup.
paprika – add delicious smoky flavor with a sprinkle of paprika.
croutons – want to add some crunch and even more sweet potato to your soup? Top it with crunchy sweet potato croutons! Your favorite store-bought brand works well too.
roasted chickpeas – add crunch and protein with some roasted chickpeas on top!
Want to boost the protein of this soup? Top with roasted chickpeas or serve alongside any protein of your choice. It would be delicious paired with my maple turmeric chicken.
How to Store
One of the best parts about soup is how well it can be stored! After allowing it to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
2largesweet potatoes, peeled and chopped (about 6 cups chopped)
pinch cayenne pepper, optional
115 oz cancoconut milk
132 oz containervegetable broth
For topping: Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons.
Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
Serve in a bowl with toppings of choice.
After allowing to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.