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.
This soup was delicious, so full of flavour. Thanks for the recipe will definitely be making it again!
Hi Claire, I’m so glad you loved it!
Love love love this soup and I don’t enjoy sweet potato in general. Will easily become my go to soups from now
I’m so glad you loved it!
Wow! This soup is totally awesome! I was looking to make something similar to Panera’s Autumn Squash Soup. I like this better and it’s easier to make. We call this “crack soup” because it’s so addictive. I used 1/2 heavy cream and 1/2 coconut milk because I didn’t have enough coconut milk. I’m making another batch now for a pot luck. Thank you!
I am going to make this soup this weekend! Do you think the flavor and or texture would be significantly altered if I kept the skin of apple and sweet potatoes? I want to keep for fiber.
I leave the skin on both the apples and sweet potatoes and it’s delicious.
So good! Made this on a whim last night and we all couldn’t stop eating it. The apple adds the perfect touch of subtle sweetness. Delicious!
Really tasty soup, might be nice with a bit of chilli heat but doesn’t need it.
Delicious! I was skeptical (afraid the apple would make it too sweet), but it is wonderful. Tastes and feels like fall in a bowl.
Absolutely amazing! Cooked in the instant on saute.
So glad you loved it, Heather!
Fabulous recipe! I used fresh cilantro and pepitas for toppings but I didn’t like the cilantro flavor, everything tasted like it. This soup proved to be amazing just as it is, it has many enjoyable layers of flavor.
Spectacular!! This was my second time making it and I even adapted to Instant Pot (10 min on high, 15 min natural release). SOOO good.
I love this soup … but where is the sage?!
Loved this soup and instead of coriander power, I used fresh coriander leaves. It was yummy
We absolutely loved the flavor profile of this soup. It is definitely a keeper recipe.
Does this soup freeze well? I’d like to make it for a dinner that is 3 days out.
yep, it freezes great!
Perfect, thanks so much!!
Amazing recipe, so healthy and everyone loves it
Can’t wait to make this! Do you peel the sweet potatoes or apples?
Hi Brooke, yep! We peel both.
I’ve been making this soup for my family and they LOVE IT. I’ve been making it the past few months and it’s always a hit. I’m now planning to make it for some friends :)))
Much love ❤️
I’m so glad it’s been a hit!
Hi, Is the Coriander mentioned here Coriander Powder or Shoots/Leaves?
Hi Zorba, its ground powder.
We absolutely love this recipe! I have made it three times in two months! Thanks!
I’m so glad you’ve loved it!
Seriously amazing!
Hi Lana, so glad you loved it!
i roasted the sweet potatoes for more flavor