This sweet potato soup recipe is one of my favorite healthy comfort foods. Made with veggies, coconut milk, and spices, it's rich, creamy, and delicious.
Jack and I spent the first official week of fall eating bowl after bowl of this sweet potato soup. I don’t know what it is about creamy orange soup, but for some reason, it just seems like the perfect meal on a chilly day. Its vibrant color brightens up gray, dreary weather, and its velvety broth warms you from the inside out.
Most years, I make my butternut squash soup or pumpkin soup on repeat at the start of fall, but right now, I’m still stuck on this sweet potato soup. It has a rich, sweet, and smoky flavor, with a tangy finish from apple cider vinegar. The texture is wonderfully smooth and creamy, which makes a single bowl feel really substantial.
If you find yourself craving cozy comfort food in the next couple of weeks, this sweet potato soup recipe is exactly what you should make. It’s simple, nourishing, and deliciously unexpected. Crusty bread for serving is optional, but highly recommended.
Sweet Potato Soup Recipe Ingredients
Another thing I love about this sweet potato soup recipe? To make it, you only need a handful of ingredients:
- Sweet potatoes, of course! They give the soup its sweet flavor, vibrant color, and luscious texture.
- An apple – It brings out the sweetness of the sweet potatoes.
- Onion and garlic – For savory depth of flavor.
- Coriander and ginger – They add warm, aromatic flavor to the soup.
- Smoked paprika – It gives the soup its delicious smokiness.
- Extra-virgin olive oil and coconut milk – For richness.
- Vegetable broth – Use store-bought, or make your own.
- Apple cider vinegar – For tang.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make This Sweet Potato Soup
This sweet potato soup recipe is soup-er (I had to!) simple to make. Here’s how it goes:
First, sauté the veggies. In a large pot or Dutch oven, cook the onion until it softens, for about 5 minutes. Then, add the sweet potatoes and apple and cook until they start to soften, for another 8 to 10 minutes.
Next, stir in the seasonings. Add the garlic, ginger, coriander, and smoked paprika and stir until they’re fragrant. Then, mix in the apple cider vinegar, followed by the broth and the coconut milk. (Tip: I like to reserve 1/4 cup of my coconut milk for garnish. It creates such a pretty white swirl on the orange soup!)
Then, simmer. Bring the soup to a boil, cover the pot, and simmer until the sweet potatoes are tender.
Finally, puree the soup! Allow the soup to cool slightly before transferring it to a large blender and pureeing until smooth. (Alternatively, you could use an immersion blender for this step.) If the soup is too thick, blend in a little more broth. When it reaches your desired consistency, season to taste and serve.
That’s it!
Sweet Potato Soup Serving Suggestions
When you’re ready to eat, portion the creamy sweet potato soup into bowls. Garnish it with a swirl of coconut milk, fresh cilantro, Aleppo pepper or red pepper flakes, and pepitas for crunch.
I often eat the soup as a meal on its own (with a thick slice of crusty bread, of course!), but it’s also fantastic with a salad or roasted vegetables on the side. Try pairing it with any of these recipes:
- Kale Salad with Carrot-Ginger Dressing
- Pear Salad with Balsamic and Walnuts
- Roasted Vegetables
- Shaved Brussels Sprouts Salad
- Roasted Beets with Citrus
Enjoy!
More Favorite Soup Recipes
If you love this sweet potato soup recipe, try one of these delicious soups next:
- Potato Leek Soup
- Cauliflower Soup
- Carrot Ginger Soup
- Black Bean Soup
- Best Lentil Soup
- Wild Rice Soup
- Creamy Tomato Soup
- Or any of these 33 Best Soup Recipes!
Sweet Potato Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper
- 3 medium sweet potatoes, 1½ pounds, peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish
Serving Options
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
- Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.
Delicious!
I loved this satisfying but light soup! Beautiful color, texture and mix of flavors. Added a few garden herbs and it held them nicely!
New favorite soup recipe!
This soup was a big hit with my husband and I! It is delicious and decadent and so easy to make! Perfect for dinner with a salad and bread (or breadsticks in our case). Leftovers for lunch? Yes please!
Delicious! Can really taste all the flavors! Creamy, satisfying and perfect fall soup!
Yummy Fall soup! So creamy, delicious and easy!! Will be a coo weather staple!
Delicious! Coconut milk makes everything better, and this soup was no exception. Chili oil on top would also be yummy, I bet.
Great soup! Definitely a new favorite & easy to put together. Even my husband who is not a sweet potato fan enjoyed it. I was so excited that you added coriander too. I’m on a coriander kick right now. 🙂
This soup is so interesting and delicious! I love the texture! Normally, I shy away from using coconut milk, but it really makes this soup great.
Hi,
Made this soup yesterday and it’s rich and tasty. It’s just a wee bit sweet for my taste. What would you suggest so I could take the sweetness down a notch? Thanks.
Hi Pat, try seasoning with a little more salt, pepper, and something a little spicy like red pepper flakes (or more of the spices listed). Toppings like herbs and seeds (cilantro, toasted pepitas, toasted sesame seeds or garlicky croutons) would also help balance.
https://www.loveandlemons.com/homemade-croutons
Thanks for your speedy reply. I will do as you suggest. I was thinking also of using chili oil as a garnish. It would look pretty too.
Another winner! Delicious and easy to prepare. Will definitely make again ;).
Delicious soup! Has amazing flavor!
I made this amazing soup with one two pound sweet potato from my CSA box – my family loved it!
Thank you for sharing your recipes – I love all of them!!
What a treat this delicious Sweet Potato Soup was ~ the first soup of the season, chock full of autumn! My husband loved it as well, and he is a picky eater! My immersion blender worked super well. Thank you, Love&Lemons, for sharing your recipe! ~Sue
Made the sweet potato soup….It was fast, so delicious and I can’t wait to make it with the purple sweet potatoes I found at the grocery.
I paired this with your brussel’s sprout salad that I make all the time.
Perfect fall soup! Easy to make and love the simple & healthy ingredients
This was a perfect choice for the October cooking club.
Loved this soup, perfect for fall nights in Chicago. Smoked paprika and sweet potatoes are the perfect combo.
Super easy and delish!
Will definitely make again!
This soup was so good and so easy!! I prepped ahead and did step 1 & 2 before work and when I came home I blended it up for a quick weeknight meal! Would definitely do again!