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Sweet Potato Soup Recipe

Sweet Potato Soup

Wholesome Cove
This sweet potato soup is silky smooth, warmly spiced, and ready in under an hour. Roasted sweet potatoes are blended with sautéed onion, garlic, fresh ginger, and a blend of cumin, coriander, and smoked paprika, then finished with rich full-fat coconut milk and a bright squeeze of lime. It's naturally vegan, deeply comforting, and the kind of soup that tastes like you spent all day on it — even though it comes together with minimal effort and everyday pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large baking sheet - For roasting the sweet potatoes
  • Parchment paper
  • Large heavy-bottomed pot or Dutch oven
  • Immersion blender - Or use a high-speed countertop blender
  • High-speed countertop blender - Optional; use if you prefer an extra-silky texture
  • Chef's knife and cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Ladle - For serving

Ingredients
  

For the Soup

  • 2 lbs sweet potatoes - 900g, about 3 medium, peeled and cut into 1-inch (2.5cm) cubes
  • 2 tbsp olive oil - divided
  • 1 medium yellow onion - diced
  • 4 cloves garlic - minced
  • 1 tbsp fresh ginger - grated; or substitute 1 teaspoon ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper - optional; adjust to taste
  • 4 cups vegetable broth - 960ml; chicken broth may be substituted
  • 13.5 oz full-fat coconut milk - 1 can, 400ml; full-fat recommended for best creaminess
  • 1 tbsp fresh lime juice
  • salt and black pepper - to taste

For Garnish (Optional)

  • fresh cilantro leaves - optional
  • toasted pumpkin seeds (pepitas) - optional
  • coconut cream - optional, for drizzling

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Peel and cut the sweet potatoes into 1-inch (2.5cm) cubes.
  • Spread the sweet potato cubes in a single layer on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping once halfway through, until golden at the edges and fork-tender.
  • Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent.
  • Add the minced garlic and grated ginger to the pot and cook for 1–2 minutes until fragrant. Stir in the cumin, coriander, smoked paprika, and cayenne, then toast the spices for 30–60 seconds.
  • Add the roasted sweet potatoes to the pot and stir to combine with the aromatics. Pour in the vegetable broth, bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Remove the pot from heat and let it cool for 5 minutes. Blend the soup using an immersion blender directly in the pot, or carefully transfer in batches to a countertop blender, until completely smooth.
  • Return the blended soup to low heat, pour in the coconut milk, and stir until fully incorporated. Add the fresh lime juice, taste, and adjust seasoning with salt, pepper, or additional cayenne as needed.
  • Ladle the soup into bowls and garnish with a swirl of coconut cream, toasted pumpkin seeds, and fresh cilantro leaves if desired. Serve immediately with crusty bread or dinner rolls.

Notes

  • Roast, don't boil: Roasting the sweet potatoes before blending adds caramelized depth that boiling can't replicate — don't skip this step.
  • Use full-fat coconut milk for the creamiest result; low-fat versions have more water and will produce a thinner, less rich soup.
  • Toast the spices in the hot oil for 30–60 seconds before adding liquid — this blooms their oils and significantly intensifies the flavor.
  • Don't skip the lime juice. A tablespoon at the end brightens the whole soup and prevents it from tasting flat.
  • Blender safety: Never fill a countertop blender more than halfway with hot liquid. Remove the center cap and cover the opening with a folded kitchen towel to let steam escape safely.
  • To thicken the soup, reduce the broth by half a cup or simmer uncovered for an extra 10 minutes after blending.
  • Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. The soup thickens as it sits — stir in a splash of broth when reheating.
  • Make it spicier: Replace cayenne with 1–2 chipotle peppers in adobo sauce for a smoky, deeper heat.
  • Slow cooker option: Add all ingredients except coconut milk and lime juice to a slow cooker. Cook on low 6–8 hours or high 3–4 hours, then blend and stir in coconut milk and lime juice before serving.
  • This recipe is naturally vegan and gluten-free as written — just verify your broth is certified gluten-free if needed.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 620mgFiber: 5gSugar: 10gVitamin A: 280IUVitamin C: 22mgCalcium: 6mgIron: 12mg
Keyword coconut milk soup, creamy sweet potato soup, fall soup recipe, sweet potato soup, vegan sweet potato soup
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