This creamy Sweet Potato Soup brings together soft, caramelized sweet potatoes, tart apple, and silky coconut milk into one bowl of pure comfort. I started making this during fall a few years back when I needed something warm after raking leaves all afternoon, and it's been my go-to ever since. The best part? It comes together in under an hour with ingredients you probably already have, and it tastes like you simmered it all day.
The smell while it cooks reminds me of the cozy feeling I get when making dinner recipes on chilly nights, right up there with Easy Mozzarella Stuffed Meatballs or Stuffed Pepper Soup Recipe. There's something about the way the ginger and smoked paprika fill the kitchen that makes everyone gather around the stove asking, "Is it ready yet?"
Why You'll Love This Sweet Potato Soup
This creamy Sweet Potato Soup checks all the boxes for a weeknight meal that feels special. Here's what makes it worth making:
Simple ingredients. Nothing fancy here, just vegetables, spices, and pantry staples that come together beautifully.
Quick cooking time. You're looking at about 45 minutes from start to finish, which is perfect when you want something homemade but don't have all evening.
Naturally vegan and gluten-free. No substitutions needed, it's already plant-based and works for most dietary needs.
Freezer-friendly. Make a big batch and stash some away for those nights when cooking feels impossible.
Kid-approved flavor. The natural sweetness appeals to picky eaters, and the smooth texture means no complaints about "chunky things."
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Sweet Potato Soup Ingredients
Here's everything you'll need to make this cozy Sweet Potato Soup for cold nights.
See recipe card below this post for ingredient quantities
Extra-virgin olive oil: Adds a fruity richness and helps the onions soften without burning.
Yellow onion: Forms the flavor base and adds a mild sweetness that complements the sweet potatoes.
Sea salt: Enhances all the other flavors and balances the natural sugars. A heaping teaspoon might seem like a lot, but it's perfect for this amount of Sweet Potato Soup.
Black pepper: Adds a subtle warmth and depth. Freshly ground makes a difference here.
Sweet potatoes: The star ingredient that gives this Sweet Potato Soup its creamy texture and natural sweetness. Look for firm ones without soft spots.
Apple: Brings a hint of tartness that brightens the whole soup and keeps it from feeling too heavy. Peel it so the texture stays smooth.
Garlic: Adds savory depth and makes your kitchen smell incredible while it cooks.
Fresh ginger: Provides a gentle warmth and slight zing that pairs beautifully with the sweet potatoes.
Ground coriander: Offers a subtle citrusy, earthy note that rounds out the spice blend.
Smoked paprika: This is where the smoky depth comes from. It transforms the soup from simple to special.
Apple cider vinegar: Brightens everything and adds a tiny bit of acidity to balance the richness.
Vegetable broth: Creates the soup base and helps blend everything into a silky consistency. Start with 3 cups and add more if needed.
Full-fat coconut milk: Makes the soup luxuriously creamy and adds richness without dairy. Reserve a little for garnish to make it look pretty.
Optional garnishes: Pepitas add crunch, fresh cilantro brings color and freshness, and Aleppo pepper or red pepper flakes give a gentle kick. Crusty bread is non-negotiable for dipping.
How To Make Sweet Potato Soup
These steps will guide you through making this simple homemade Sweet Potato Soup from start to finish.
Heat the oil: Pour the olive oil into a large pot and warm it over medium heat until it shimmers slightly.
Sauté the aromatics: Add your chopped onion, sea salt, and several good grinds of black pepper. Stir occasionally and cook until the onion softens and turns translucent, about 5 to 8 minutes. You'll smell the sweetness developing.
Add sweet potatoes and apple: Toss in the cubed sweet potatoes and chopped apple. Stir everything together and let it cook, stirring now and then, until both start to soften around the edges, about 8 to 10 minutes. This step builds flavor.
Bloom the spices: Stir in the grated garlic, ginger, ground coriander, and smoked paprika. Let them cook for about 30 seconds until fragrant. This releases all those warm, aromatic oils.
Add liquids: Pour in the apple cider vinegar first, then add 3 cups of vegetable broth and the coconut milk. Give everything a good stir to combine.
Simmer until tender: Bring the mixture to a boil, then cover the pot and lower the heat to maintain a gentle simmer. Cook until the sweet potatoes are completely tender and fall apart easily when poked with a fork, about 20 to 30 minutes.
Blend until smooth: Let the soup cool for a few minutes so you don't burn yourself, then carefully transfer it to a blender. You might need to work in batches depending on your blender size. Blend until completely smooth and creamy.
Adjust consistency: If your soup looks too thick, add up to 1 cup more vegetable broth and blend again until you reach your preferred texture. It should be pourable but still coat the back of a spoon.
Finish and serve: Taste and add more salt or pepper if needed. Ladle into bowls and top with a pretty swirl of the reserved coconut milk. Add pepitas, fresh cilantro, and a pinch of Aleppo pepper or red pepper flakes if you're using them. Serve with crusty bread on the side.
Smart Substitutions
Here are some easy swaps if you need to work with what you have.
Butternut squash instead of sweet potatoes: Use the same amount of cubed butternut squash for a slightly nuttier flavor. The cooking time stays the same.
Regular paprika instead of smoked: The soup will still be delicious, just without that deep smoky note. Add a tiny pinch of cumin to bring back some depth.
Pear instead of apple: A ripe pear works beautifully and adds an even gentler sweetness.
Regular milk instead of coconut milk: You can use any milk you like, though you'll lose some of that rich, creamy texture. Cashew cream works wonderfully too.
Shallots instead of onion: Two large shallots will give you a milder, slightly sweeter base.
Ground ginger instead of fresh: Use about ¼ teaspoon ground ginger if fresh isn't available. It won't have quite the same brightness, but it works in a pinch.
Equipment For Sweet Potato Soup
Having the right tools makes this Sweet Potato Soup come together smoothly.
Staub Dutch Oven or large pot: A heavy-bottomed pot distributes heat evenly and prevents scorching. Any large pot works, but cast iron holds heat beautifully.
Vitamix Blender or high-speed blender: This creates that silky-smooth texture. A regular blender works too, just blend in smaller batches and give it extra time.
Measuring spoons and cups: For accurate seasoning and liquid ratios.
Ladle or soup spoon: Makes serving easy and helps you avoid spills.
Chef's knife and cutting board: For prepping all your vegetables.
Storage and Reheating Tips
This easy Sweet Potato Soup stores beautifully, which makes it perfect for meal prep.
Refrigerator storage: Let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for 4 to 5 days. The flavors actually deepen after a day or two.
Freezer storage: Pour cooled soup into freezer-safe containers, leaving about an inch of space at the top for expansion. It freezes well for up to 3 months. Label it with the date so you remember when you made it.
Reheating on the stovetop: Pour the soup into a pot over medium-low heat and warm it gently, stirring occasionally. You might need to add a splash of broth or water since it thickens as it sits.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl and heat in 1-minute intervals, stirring between each one, until warmed through.
Thawing from frozen: Move the container from the freezer to the fridge the night before you want to eat it. Reheat as directed above.
Serving Suggestions
This smoky sweet potato soup pairs beautifully with simple sides that complement its creamy texture.
Crusty sourdough bread: Tear off chunks and dunk them right into the bowl. The slightly sour tang works perfectly with the sweet soup.
Simple green salad: Something crisp and fresh balances the richness. Toss mixed greens with lemon vinaigrette.
Grilled cheese sandwich: Make it a comfort food feast. The buttery, crispy sandwich is perfect alongside a warm bowl of soup, just like Delicious Fried Rice Balls Recipe pair well with other dishes.
Roasted vegetables: Serve with roasted Brussels sprouts or carrots for a complete fall meal.
Expert Tips
Don't skip the apple. It really does brighten the whole soup and keeps it from being one-note sweet.
Use full-fat coconut milk. The light version doesn't create the same luxurious creaminess. You want that rich mouthfeel.
Grate your garlic and ginger. Using a microplane gives you tiny pieces that distribute evenly and blend smoothly. Chopped pieces can sometimes stay chunky.
Let the spices bloom. That 30 seconds of cooking the garlic, ginger, and spices before adding liquid makes a huge difference in depth of flavor.
Blend in batches safely. Hot liquid expands in the blender, so never fill it more than halfway. Hold the lid down with a kitchen towel to prevent splashes.
FAQ
How long to cook sweet potato soup?
The total time is about 45 minutes, with most of that being hands-off simmering time while the sweet potatoes become tender. Once everything is soft, you'll blend it smooth and it's ready. My family trick is to test a potato cube with a fork, if it falls apart easily, you're good to go.
How long can I keep sweet potato soup in the fridge?
This Sweet Potato Soup stays fresh in an airtight container for 4 to 5 days in the refrigerator. The flavors actually get better after the first day as everything melds together. Just give it a good stir when reheating since it might separate slightly.
Can you eat soup after 5 days in the fridge?
It's best to stick to the 4 to 5 day window for food safety and quality. After that, the texture can start to change and there's a higher risk of spoilage. If you won't finish it in time, freeze it instead. Emma always reminds me to label everything with dates so we know what to eat first.
Can you eat cooked sweet potatoes after 5 days?
Generally, cooked Sweet Potato Soup and this sweet potato soup coconut milk recipe are best within 5 days when stored properly in the fridge. If it smells off or looks different, trust your instincts and toss it. When in doubt, throw it out is what Mom always says.
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Pairing
These are my favorite dishes to serve with Sweet Potato Soup
Sweet Potato Soup
Ingredients
- 2½ tablespoons extra-virgin olive oil used for sautéing and flavor base
- 1 large yellow onion chopped (adds sweetness and depth)
- 1¼ teaspoons sea salt enhances natural flavors
- ½ teaspoon freshly ground black pepper adds mild heat
- 4 medium sweet potatoes about 1.7 pounds, peeled and cubed (main body of the soup)
- 1½ apples peeled and diced (balances sweetness and acidity)
- 4 garlic cloves finely grated (adds aromatic intensity)
- 1¼ teaspoons fresh ginger grated (brings warmth and brightness)
- 1¼ teaspoons ground coriander adds subtle citrus notes
- ¾ teaspoon smoked paprika creates gentle smoky flavor
- 1¼ teaspoons apple cider vinegar sharpens and balances richness
- 4½ cups vegetable broth controls thickness and savoriness
- 1½ cans 21 ounces full-fat coconut milk (creates creamy texture, reserve some for garnish)
- Optional Garnishes
- ¼ cup toasted pepitas adds crunch
- ¼ cup fresh cilantro leaves adds freshness
- ½ teaspoon Aleppo pepper or red pepper flakes adds gentle heat
- Crusty bread slices for serving alongside
Instructions
- Warm the olive oil in a large pot over medium heat until glossy.
- Add the chopped onion, salt, and black pepper, cooking while stirring until the onion becomes soft and translucent.
- Stir in the sweet potatoes and apples, allowing them to cook and slightly soften while stirring occasionally.
- Mix in the garlic, ginger, coriander, and smoked paprika, stirring until fragrant.
- Pour in the apple cider vinegar, vegetable broth, and coconut milk, then bring the mixture to a gentle boil.
- Cover the pot, lower the heat, and simmer until the sweet potatoes are completely tender.
- Allow the soup to cool slightly, then blend until smooth in batches, adding extra broth if needed for consistency.
- Taste and adjust seasoning, then serve topped with coconut milk drizzle and desired garnishes alongside bread.
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