If you’re a regular reader you probably know that when it’s cold outside I’m all about soup. I love all kinds of soups! But this sweet potato soup in particular is so comforting when I need a little warming up. I think it’s all about the combination of sweet, hearty veggies and warming spices. My butternut squash soup and carrot stew both have a similar magic to them, but I find sweet potatoes to be extra hearty and perfect for making creamy, satisfying soup. If you’ve tried other sweet potato soup recipes, you might find this one a little different. In addition to more traditional warming spices like cinnamon and ginger, I’ve included some cumin, cardamom, and orange juice for a touch of brightness. This soup is both sweet and savory, and I think you’ll love it!
What You’ll Need
Olive oil. You can substitute another high-heat oil if you’d like.Onion.Garlic.Fresh ginger.Spices. We’re using cinnamon, cumin, cardamom, and a bit of cayenne pepper.Sweet potatoes. Use orange sweet potatoes, which are sometimes labelled as yams at the supermarket.Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.Orange juice.Coconut milk. Use the canned variety. I prefer full-fat for this recipe, but light coconut milk works as well.Salt and pepper.
How to Make Sweet Potato Soup
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.
Heat up some oil in a large pot, then add diced onion. Sweat the onion for a few minutes, stirring it occasionally, until it begins to soften up.Now add minced garlic, grated ginger, and all of your spices. Cook them with the onion for about a minute, until the mixture becomes very fragrant.Stir in diced sweet potatoes, broth, and orange juice. Crank up the heat and bring the liquid to a boil, then lower it and let the soup simmer for about 20 minutes, until the sweet potatoes are soft. You can test them for doneness by piercing one with a fork — it should give easily.
Now take the soup off of the burner. If you have an immersion blender, use it to blend the soup until it’s very smooth. If not, you can transfer it to a blender or food processor in batches. Be super careful when blending hot soup!Return the pot to the burner and stir in some coconut milk. Heat it up for a minute or two, just to bring it back up to temperature.
When the soup is finished you can season it with some salt and pepper, and adjust any other seasonings you like.
Ladle it into bowls. I like to top mine with a drizzle of extra coconut milk, chopped peanuts, and a sprinkle of parsley or fresh cilantro.
Shelf-life & storage: Leftover sweet potato soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 weeks.Is this soup gluten-free? It is!Is this sweet potato soup spicy? The cayenne pepper adds a tiny bit of heat. For a heat-free version, leave out the cayenne.What type of sweet potatoes should I use for this soup? Use orange sweet potatoes. These have a reddish skin and are orange on the inside. They may be identified as yams if you’re shopping in the Unites States.Can I used canned sweet potatoes for this recipe? I haven’t tried this, but I don’t see why not. Please let me know how the soup turns out if you try it.
More Cozy Vegan Soup Recipes
Vegan Stuffed Pepper SoupClassic Vegan Potato SoupAfrican Peanut SoupRosemary White Bean SoupClassic Lentil Soup
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
