Sweet Potato Soup

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.

Sweet potato soup

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

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.

Sweet potatoes and apples in Dutch oven with wooden spoon

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.

Pouring coconut milk into pot with sweet potatoes, apples, and broth

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!

Pot of creamy sweet potato soup

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:

Enjoy!

Sweet potato soup recipe

More Favorite Soup Recipes

If you love this sweet potato soup recipe, try one of these delicious soups next:

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Sweet Potato Soup

rate this recipe:
4.93 from 234 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves 4
On a cold winter or fall night, warm up with this creamy sweet potato soup! It's healthy, comforting, and filled with delicious sweet and smoky flavor. Vegan and gluten-free.

Ingredients

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.

Notes

This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

228 comments

4.93 from 234 votes (118 ratings without comment)

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Rate this recipe (after making it)




  1. Claire
    10.23.2024

    5 stars
    This soup was delicious, so full of flavour. Thanks for the recipe will definitely be making it again!

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi Claire, I’m so glad you loved it!

  2. Ana
    10.17.2024

    5 stars
    Love love love this soup and I don’t enjoy sweet potato in general. Will easily become my go to soups from now

    • Jeanine Donofrio
      10.18.2024

      I’m so glad you loved it!

  3. Jill
    10.12.2024

    5 stars
    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!

  4. Cassandra S.
    10.10.2024

    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.

    • Jill
      10.12.2024

      I leave the skin on both the apples and sweet potatoes and it’s delicious.

  5. Sara
    10.10.2024

    5 stars
    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!

  6. Helen
    10.01.2024

    5 stars
    Really tasty soup, might be nice with a bit of chilli heat but doesn’t need it.

  7. Joye Ellington
    09.11.2024

    5 stars
    Delicious! I was skeptical (afraid the apple would make it too sweet), but it is wonderful. Tastes and feels like fall in a bowl.

  8. Heather
    08.21.2024

    5 stars
    Absolutely amazing! Cooked in the instant on saute.

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      So glad you loved it, Heather!

  9. Evelyn Bennett
    08.08.2024

    5 stars
    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.

  10. Sonya
    06.21.2024

    5 stars
    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.

  11. Koko
    06.15.2024

    I love this soup … but where is the sage?!

  12. Thelma
    04.27.2024

    Loved this soup and instead of coriander power, I used fresh coriander leaves. It was yummy

  13. Karen
    04.24.2024

    5 stars
    We absolutely loved the flavor profile of this soup. It is definitely a keeper recipe.

  14. Sharon
    04.20.2024

    Does this soup freeze well? I’d like to make it for a dinner that is 3 days out.

    • Jeanine Donofrio
      04.20.2024

      yep, it freezes great!

      • Sharon
        04.20.2024

        Perfect, thanks so much!!

  15. Tanya
    04.10.2024

    5 stars
    Amazing recipe, so healthy and everyone loves it

  16. Brooke Miller
    03.31.2024

    Can’t wait to make this! Do you peel the sweet potatoes or apples?

    • Phoebe Moore (L&L Recipe Developer)
      04.05.2024

      Hi Brooke, yep! We peel both.

  17. Meera
    03.26.2024

    5 stars
    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 ❤️

    • Jeanine Donofrio
      03.28.2024

      I’m so glad it’s been a hit!

  18. Zorba
    03.20.2024

    Hi, Is the Coriander mentioned here Coriander Powder or Shoots/Leaves?

    • Jeanine Donofrio
      03.20.2024

      Hi Zorba, its ground powder.

  19. Rosanne
    03.09.2024

    5 stars
    We absolutely love this recipe! I have made it three times in two months! Thanks!

    • Jeanine Donofrio
      03.11.2024

      I’m so glad you’ve loved it!

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

      Hi Lana, so glad you loved it!

      • miriam
        10.19.2024

        5 stars
        i roasted the sweet potatoes for more flavor

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.