This sweet potato soup is creamy and smooth, thanks to the addition of coconut milk. It’s a warm, cozy dish that’s perfect for chilly days and brings a splash of tropical flavor!
I love how the sweetness of the potatoes pairs with the creaminess of the coconut. It’s like a cuddle in a bowl! Plus, it’s super easy to make, so you can whip up dinner in no time!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, offering natural sweetness and creaminess. If you can’t find sweet potatoes, you can use butternut squash or even regular potatoes as a substitute, but they will change the flavor slightly.
Coconut Milk: I love using full-fat coconut milk for its rich creaminess, which makes the soup luxurious. You can use light coconut milk or even almond milk if you’re looking for a lower-fat option, but keep in mind the soup will be less creamy.
Onion: Medium onion is best for sautéing until sweet. I often use yellow onions, but red onions work well too for a more colorful dish. You can skip them for a low FODMAP version, or swap with leeks for a different flavor.
Spices: Ground ginger and coriander add depth to the soup. Fresh ginger is my go-to for its spicy kick. If you don’t have coriander, cumin is a great alternative, offering an earthy flavor.
How Do I Make My Soup Smooth and Creamy?
A key part of this recipe is how you blend the soup. For a silky texture, you have two great options:
- **Immersion Blender:** This is the easiest method. Blend the soup right in the pot until smooth.
- **Regular Blender:** If using a regular blender, fill it halfway to avoid overflow, and blend in batches. Be careful of the hot soup!
After blending, stir in the coconut milk. Make sure to reheat gently but avoid boiling, which can split the milk. This tip ensures that your soup stays creamy and delightful!
Sweet Potato Soup With Coconut Milk
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (adjust to taste)
- 4 cups vegetable broth or water
- 1 cup coconut milk (full fat for creaminess)
- Salt and pepper to taste
- Fresh cilantro (coriander) leaves for garnish
- Coconut flakes or toasted coconut for garnish (optional)
- Lime wedges (optional)
Time Needed:
This delicious sweet potato soup takes approximately 10 minutes to prep and around 25-30 minutes to cook. You’ll have a warm, comforting bowl ready to enjoy in about 40 minutes!
Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and sauté it until it becomes translucent and soft, which should take about 5 minutes. This step builds the base flavor for your soup!
2. Add Spices:
Next, stir in the minced garlic, ground ginger, ground coriander, and chili flakes. Cook this mixture for another 1-2 minutes until it becomes fragrant, allowing those spices to infuse their flavors into the oil.
3. Incorporate Sweet Potatoes:
Now, add the diced sweet potatoes along with the vegetable broth. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes until the sweet potatoes are tender.
4. Blend the Soup:
Once the sweet potatoes are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy. Be cautious of the hot liquid!
5. Add Coconut Milk:
After blending, stir in the coconut milk and warm the soup through. Just remember not to let it boil, as that can change the texture of the coconut milk.
6. Season and Serve:
Finally, season your soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro leaves and coconut flakes. For extra flavor, you can also sprinkle a few chili flakes on top. Serve with lime wedges on the side for a zesty touch!
Enjoy your comforting, tropical-flavored Sweet Potato Soup with Coconut Milk! It’s perfect for a cozy evening or a warming lunch. Happy cooking!
Can I Use Other Types of Potatoes?
Yes, while sweet potatoes are recommended for their natural sweetness, you can use butternut squash or regular white potatoes as a substitute. Just keep in mind that the flavor and texture will vary slightly.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the amount of chili flakes or omit them altogether. For extra heat, consider adding sliced fresh chili or a dash of hot sauce when serving.
Can I Make This Soup Vegan?
This recipe is already vegan-friendly! Just ensure that you use vegetable broth, and you’re good to go. The coconut milk adds a wonderful creaminess without any animal products.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat on the stove or in the microwave, stirring occasionally for even heating.
