Sweet Potato Soup

Why Make This Recipe

Sweet potato soup is a warm and comforting dish that is perfect for chilly days. It’s not only delicious but also packed with nutrients. Sweet potatoes provide lots of vitamins and minerals, making this soup both satisfying and healthy. Plus, it’s easy to make and can be prepared in one pot, which makes for quick clean-up.

How to Make Sweet Potato Soup

Ingredients:

• 1½ tablespoons extra virgin olive oil
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• 1 teaspoon ground cumin
• 1 pinch red pepper flakes
• 4 cups vegetable broth (add more or less based on your desired consistency)
• 2 pounds sweet potatoes (peeled and chopped)
• 1 large apple (peeled and chopped)
• 1 teaspoon salt
• 2 twists black pepper
• ⅓ cup coconut milk
• 2 tablespoons apple cider vinegar
• 4 lime wedges (to squeeze on top)
• Cilantro (for garnish, optional)

Directions:

1. Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
2. Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
3. Next, add the 2 grated cloves of garlic, the grated inch of ginger, 1 teaspoon of ground cumin, and a pinch of red pepper flakes. Fry for 1 more minute.
4. Add 4 cups of vegetable broth, 2 pounds of peeled and chopped sweet potatoes, and 1 large peeled and chopped apple. Season with 1 teaspoon of salt and 2 twists of black pepper.
5. Cover the pot with a lid, bring it to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes, until the sweet potatoes are fork-tender.
6. Turn the heat off and blend the soup with an immersion blender until smooth.
7. Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, then simmer for five more minutes.
8. Taste and adjust the salt if needed. Serve with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil if you like.

How to Serve Sweet Potato Soup

Serve the sweet potato soup hot. Ladle it into bowls and add a squeeze of lime juice on top. For added flavor, sprinkle fresh cilantro and drizzle a bit of chili oil. It pairs well with crusty bread or a simple salad on the side.

How to Store Sweet Potato Soup

Store any leftover sweet potato soup in an airtight container in the fridge. It will keep well for about 3 to 5 days. You can also freeze it for longer storage. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Sweet Potato Soup

• For a creamier texture, blend the soup longer or add more coconut milk.
• Adjust spice levels by using more or less red pepper flakes depending on your heat preference.
• If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

Variation

You can add different vegetables like spinach or kale for extra nutrition. Using different apples can also change the flavor of the soup, so feel free to experiment with your favorites.

FAQs

Q1: Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and reduce the cooking time since they are already soft.

Q2: Is sweet potato soup vegan?
Yes, this sweet potato soup is vegan as it uses vegetable broth and coconut milk.

Q3: Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth. It will change the flavor slightly but will still be delicious.

Sweet Potato Soup

This warm and comforting sweet potato soup is packed with nutrients and delicious flavors, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 320

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1.5 tablespoons extra virgin olive oil
• 1 medium onion (chopped)
• 2 medium carrots (chopped)
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• 1 teaspoon ground cumin
• 1 pinch red pepper flakes
• 4 cups vegetable broth Adjust based on desired consistency
• 2 pounds sweet potatoes (peeled and chopped)
• 1 large apple (peeled and chopped)
• 1 teaspoon salt
• 2 twists black pepper
• ⅓ cup coconut milk
• 2 tablespoons apple cider vinegar
• 4 pieces lime wedges (to squeeze on top)
• Cilantro (for garnish, optional)

Method

 

Preparation

1. Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
2. Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
3. Next, add the 2 grated cloves of garlic, the grated inch of ginger, 1 teaspoon of ground cumin, and a pinch of red pepper flakes. Fry for 1 more minute.
4. Add 4 cups of vegetable broth, 2 pounds of peeled and chopped sweet potatoes, and 1 large peeled and chopped apple. Season with 1 teaspoon of salt and 2 twists of black pepper.
5. Cover the pot with a lid, bring it to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes, until the sweet potatoes are fork-tender.
6. Turn the heat off and blend the soup with an immersion blender until smooth.
7. Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, then simmer for five more minutes.
8. Taste and adjust the salt if needed. Serve with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil if you like.

Notes

Store any leftover sweet potato soup in an airtight container in the fridge for 3 to 5 days or freeze for longer storage. For a creamier texture, blend longer or add more coconut milk. Adjust spice levels with red pepper flakes to taste.