Description
This creamy and comforting Sweet Potato Soup combines warm spices, tender sweet potatoes, and rich coconut milk to create a flavorful and nourishing dish. Perfect for a cozy meal, this soup is easy to prepare and features a blend of aromatic spices like cumin, coriander, and cinnamon, with optional heat from chili flakes. Blended to a smooth texture, it’s an ideal vegan and gluten-free option that can be served with a variety of toppings to suit your taste.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chili flakes (optional, for heat)
- 2 tbsp tomato paste
- 1 whole cinnamon stick (or ¼ tsp ground cinnamon)
Vegetables and Broth
- 2 cups cubed sweet potatoes
- 2 cups cubed carrots
- 1 tsp salt
- ½ tsp black pepper
- 4-5 cups vegetable broth or water
Dairy
- 1 14-ounce can full-fat coconut milk (use less for lower fat)
Instructions
- Sauté Aromatics: Heat olive oil in a Dutch oven or large soup pot over medium-low heat. Add diced onion, minced ginger, and minced garlic. Cook for 2-3 minutes until the mixture is lightly golden, stirring frequently to prevent burning.
- Add Spices and Tomato Paste: Stir in coriander seeds, cumin seeds, cinnamon stick, tomato paste, and optional chili flakes. Cook for 2 more minutes, allowing the spices to become fragrant and the tomato paste to deepen in flavor.
- Add Vegetables and Broth: Toss in the cubed sweet potatoes and carrots. Pour in the vegetable broth or water, then season with salt and black pepper. Bring the mixture to a boil, then reduce heat and simmer on medium-low for 25-30 minutes, or until the vegetables are tender.
- Remove Cinnamon and Blend: Take out the cinnamon stick. Pour in the coconut milk and stir to combine. Using an immersion blender, blend the soup until smooth and creamy. If using a standard blender, allow the soup to cool before blending in batches, ensuring the jar is not more than half full and the lid vented to release steam.
- Adjust Consistency and Seasoning: Return the blended soup to the pot. Add additional broth or water if needed to reach your desired consistency. Taste and adjust seasoning with more salt, black pepper, or a splash of lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish as desired with croutons, crispy fried chickpeas, or fresh herbs. Serve immediately for the best flavor and texture.
Notes
- To reduce fat content, use less coconut milk or substitute with light coconut milk.
- Chili flakes are optional; omit if you prefer a milder soup.
- For a nutty crunch, garnish with toasted pumpkin seeds or nuts instead of croutons.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Allow soup to cool before blending in a standard blender to avoid splattering and potential burns.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
