Sweet Potato Soup
Published Sep 15, 2021, Updated Oct 14, 2022
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This vegan sweet potato soup combines sweet potatoes, fresh ginger, spices and coconut milk for a velvety smooth soup that is loaded with flavor. It’s so rich and creamy you won’t miss the dairy!
Soup season is here and I couldn’t be more excited — warm bowls of soup are not only comforting but they’re incredibly easy in terms of cooking and clean up. They’re the ultimate one-pot meal!
If you know me, you’ll know that sweet potato are one of my favorite vegetables to cook with and over the years I’ve found so many different ways to enjoy them — from sweet potato fries to sweet potato toast, sweet potato chips and sweet potato brownies, there’s really nothing this veggie can’t do.
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!
How to Serve Sweet Potato Soup
I love serving this soup with some sides for added volume and textures in my meal! It would be delicious with this whole wheat honey brown bread, pumpkin cornbread muffins, crackers (these almond flour crackers are great), or a side salad (this spinach salad is an awesome option).
If you want even more sweet potato, you could serve it up with this roasted sweet potato salad.
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.
More Sweet Potato Recipes
- Baked Sweet Potatoes
- Sweet Potato Hummus
- Classic Sweet Potato Casserole
- Roasted Sweet Potatoes
- Black Bean Stuffed Sweet Potatoes
- Grilled Sweet Potatoes
- Sweet Potato Tuna Salad
- Sweet Potato Curry
- Sweet Potato Cupcakes
Popular Soup Recipes
- Carrot Parsnip Soup
- Broccoli Cheddar Soup
- Curried Pumpkin Soup
- Butternut Squash Soup
- Vegetable Soup
- Black Bean Soup
- Taco Soup
Be sure to check out all of my sweet potato recipes and my full collection of soup recipes here on EBF!
Sweet Potato Soup
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, finely chopped
- 2 large sweet potatoes, peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- pinch cayenne pepper, optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so yummy. I’d like to try it. I can’t have onion, garlic or ginger…..yes, its terrible, so which other spice could you recommend, having had the soup to go with the oregano, paprika and cayenne or does it need anything else? Thanks, Kathy
Any thoughts on converting this to the slow cooker? Looks wonderful!
I haven’t tried it, but I would just saute the veggies as directed and dump your veggies, seasonings, potatoes and liquid into your slow cooker, cook for 3-4 hours on high or 6-7 hours on high until the potatoes are fork-tender, then blend as directed. 🙂 Let me know if you try it!!
Is there some else you can use in place of coconut milk?
This soup was delicious! I topped it with crushed peanuts and roasted pumpkin seeds. A definite keeper. Thank you!
Yay!! Happy to hear this sweet potato soup was a hit, Lorraine! Thanks for the review. I really appreciate it!
So creamy and delicious! I loved this simple recipe made with simple ingredients. My 5yo son loved this soup and ate 3 bowls of it 👌👌 definitely will cook again soon💖
Yay!! So happy to hear this soup was a hit, Veronica! Thanks for the review + star rating. It means the world to me!
This soup is so easy to make and absolutely delicious! Even my picky kids loved it. I made it twice in 2 days! I omitted the cayenne pepper but otherwise made it as directed and it will be in my regular rotation! Perfect for fall!
Ah yay!! Happy to hear this sweet potato soup was a hit, Amanda! Thanks so much for trying it out and for the review + star rating. It means so much to me!
I’ve made this numerous times and keep forgetting to come back and show some love and appreciate. Simple, easy, and tasty. My kind of dinner.
Woo! I’m so glad to hear that, Samantha! Thanks for coming back to leave a review, I really appreciate it!
SO GOOD!! And so easy. A very pleasant heat and spice to it. I love that it uses basic ingredients and is a low cost recipe with huge flavor. I tore up baby spinach and sliced up cherry tomatoes to add to my bowl to serve. Also topped with hemp hearts. Definitely adding to the rotation.
WOO! I am so happy to hear that this recipe is a hit, Shelley! Thank you for your review & star rating, I really appreciate it!