Creamy Sweet Potato Soup Recipe

Cozy fall comfort in about 30 minutes

A silky, naturally vegan sweet potato soup with ginger and warm spices—creamy without cream and perfect for crisp evenings.

Why you’ll love it

• Naturally creamy and dairy-free for vegan comfort food that still feels indulgent
• Weeknight-friendly: about 30 minutes on the stovetop
• Built for fall recipes season—cozy, warming spices and pantry staples
• Nutritious yet satisfying for healthy dinner ideas
• Flexible base: adjust spice, sweetness, and thickness; great for cozy winter meals and meal prep

Ingredients (notes only)

Aromatics: Yellow onion, garlic, fresh ginger for warmth
Sweet potatoes: Peeled and cubed (russet-sized pieces cook evenly)
Liquid & creaminess: Low-sodium vegetable broth; canned coconut milk (full-fat for extra silky, light for lighter)
Seasoning: Salt, black pepper, smoked paprika, ground cinnamon; optional cayenne or chili flakes
Bright finish: Apple cider vinegar or lime juice
To serve: Toasted pepitas, roasted chickpeas, coconut milk swirl, chopped parsley or chives, chili oil

Step-by-step (stovetop)

1. Sauté aromatics: Warm oil in a pot over medium heat. Cook onion with a pinch of salt until translucent, 4–5 minutes.
2. Bloom spices: Add garlic, ginger, smoked paprika, cinnamon, and optional cayenne; stir 30–60 seconds until fragrant.
3. Simmer: Add sweet potatoes and broth. Bring to a boil, reduce to a lively simmer, cover, and cook until very tender, 15–18 minutes.
4. Blend: Off heat, add coconut milk. Use an immersion blender to purée until velvety. (Or carefully blend in batches; vent lid.)
5. Balance: Stir in vinegar or lime. Season to taste with salt and pepper.
6. Serve: Ladle into bowls and top with pepitas, a coconut swirl, herbs, or chili oil.

Pro tips

• Cut potatoes in even ¾–1-inch cubes for consistent doneness.
• Blooming spices in oil boosts flavor—don’t skip it.
• Adjust thickness: add hot broth to thin; simmer uncovered to reduce.
• Use light coconut milk for a lighter bowl; full-fat for ultra-creamy.
• For the silkiest texture, strain through a fine mesh after blending.
• Avoid vigorous boiling after adding coconut milk to prevent splitting.
• Finish with acid (vinegar/lime) to lift sweetness and round flavors.

Variations

• Thai-ish: Add 1–2 tbsp red curry paste and 1 tsp soy or tamari; finish with lime and cilantro.
• Smoky chipotle: Blend in 1–2 tsp adobo sauce; top with crispy black beans.
• Maple-roasted: Roast the sweet potato cubes at 425°F with a drizzle of maple, then simmer briefly with broth before blending.
• Protein boost: Purée in 1 cup drained white beans or red lentils (cook lentils in the broth) for extra body.

How to serve

With crusty sourdough or garlic bread; alongside a crisp green salad or roasted vegetables; or pair with a grilled “cheese” (vegan or dairy) for a cozy combo.

Make ahead & storage

• Fridge: 4 days in airtight containers.
• Freeze: Up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove, adding broth if thick. Stir to re-emulsify.

FAQs

Can I use water instead of broth? Yes, but season more aggressively; a bouillon paste helps.
No coconut milk on hand? Use oat or cashew cream; or blend in ¼ cup cashew butter + extra broth.
Too sweet? Add more vinegar/lime and a pinch of salt; a little chili heat balances sweetness.
No blender? Mash well with a potato masher for a rustic texture.
Can I roast the potatoes first? Yes—roasting adds depth and concentrates sweetness.

Simple Nutrition (estimate, per 1 of 6 servings)

Sarah

Creamy Sweet Potato Soup

A silky, naturally vegan sweet potato soup with ginger, warm spices, and coconut milk—ready in about 30 minutes. Perfect for fall and cozy winter dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tbsp olive oil (or avocado oil)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh grated ginger (or 1 tsp ground)
• 2 lb sweet potatoes, peeled and cut into ¾–1″ cubes
• 4 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
• ⅛–¼ tsp cayenne or chili flakes (optional)
• 13.5 oz can coconut milk (full-fat or light)
• 1–2 tsp apple cider vinegar or 1 tbsp fresh lime juice, to taste
• ¾–1 tsp fine sea salt, plus more to taste
• ¼ tsp black pepper

Equipment

• soup pot
• immersion blender Preferred for easier blending.
• high-speed blender Use in batches with vented lid.
• cutting board
• chef’s knife
• measuring spoons
• measuring cups

Method

 

1. Heat oil in a soup pot over medium. Sauté onion with a pinch of salt until translucent, 4–5 minutes.
2. Add garlic and ginger; cook 30–60 seconds. Stir in smoked paprika, cinnamon, and optional cayenne to bloom.
3. Add sweet potatoes and broth. Bring to a boil; reduce to a simmer, cover, and cook until very tender, 15–18 minutes.
4. Off heat, stir in coconut milk. Blend with an immersion blender until smooth and creamy (or carefully blend in batches).
5. Stir in vinegar or lime; season with salt and pepper. Adjust thickness with broth as needed.
6. Serve with desired toppings.

Nutrition

Calories: 250kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 530mgPotassium: 620mgFiber: 6gSugar: 10gVitamin A: 19000IUVitamin C: 16mgCalcium: 60mgIron: 2mg

Notes

Dietary: Naturally vegan and gluten-free.
No coconut milk? Use 1½ cups unsweetened oat milk or ¼ cup cashew butter + 1 cup broth.
Extra protein: Blend in 1 cup cooked white beans or ½ cup red lentils (simmer lentils 12–15 minutes).
Equipment: Immersion blender preferred; high-speed blender works—blend in batches and vent the lid.
Flavor add-ins: 1–2 tbsp red curry paste for Thai-ish; 1–2 tsp adobo sauce for smoky heat.

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