Description
This easy sweet potato soup is a delicious, comforting, and creamy dish perfect for chilly days. Made with simple ingredients like sweet potatoes, apple, and warm spices, it balances natural sweetness with a subtle heat from cayenne. Blended smooth and enriched with coconut milk, it makes a nutritious and satisfying starter or light meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 4 cups vegetable broth (or chicken broth)
- 2 large sweet potatoes, peeled and cubed
- 1 apple, peeled, cored, and chopped (Granny Smith or Honeycrisp)
- 1/2 cup coconut milk (full-fat recommended)
- Salt and pepper to taste
Optional Toppings
- Toasted pumpkin seeds
- Chopped cilantro
- A swirl of coconut milk
- Croutons
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Bloom the Spices: Stir in the ground cumin, ground coriander, and cayenne pepper if using. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.
- Add Broth, Sweet Potatoes, and Apple: Pour in the vegetable or chicken broth and add the cubed sweet potatoes and chopped apple to the pot.
- Bring to a Boil, Then Simmer: Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Blend the Soup: Use an immersion blender directly in the pot to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, venting the lid to avoid pressure buildup, and blend until smooth.
- Stir in Coconut Milk: If you used a blender, return the puréed soup to the pot. Stir in the coconut milk thoroughly to add creaminess.
- Season to Taste: Taste the soup and season with salt and pepper according to your preference.
- Heat Through: Warm the soup over low heat, stirring occasionally, just until heated through. Avoid boiling after adding the coconut milk to preserve its texture and flavor.
- Serve and Garnish: Ladle the hot soup into bowls. Top with optional toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, or croutons to enhance texture and presentation. Serve immediately.
Notes
- For a spicier soup, increase the cayenne pepper or add a pinch of chili flakes.
- The apple adds natural sweetness and a subtle tartness; Granny Smith apples provide a more tart flavor while Honeycrisp offers sweeter notes.
- Use full-fat coconut milk for a richer, creamier texture, but light coconut milk can be substituted for a lighter version.
- Vegetable broth makes this soup vegetarian/vegan; chicken broth can be used for a non-vegetarian version.
- If you don’t have an immersion blender, blending in batches with a regular blender works well but be careful with hot liquids.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sweet potato soup, easy soup recipe, creamy sweet potato, coconut milk soup, healthy soup, vegetarian soup, fall soup, autumn recipe
