Main Dishes

Sweet Potato Coconut Soup

Name: Sweet Potato Coconut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (14 oz) coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon ground ginger; Salt and pepper to taste; Fresh cilantro for garnish

Jump to Recipe·Print Recipe

This creamy sweet potato coconut soup feels like a warm hug in a bowl. It blends the sweet, earthy taste of roasted sweet potatoes with the rich, silky texture of coconut milk. The aroma of sautéed onion and garlic lifts the senses, while a touch of ground ginger adds gentle spice and warmth. If you enjoy easy sweet potato meals, you might also like this simple air-fryer sweet potato chicken nuggets recipe for a crunchy side or snack.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 of 4):

Calories per serving: 310 kcal
Protein: 3 g
Carbohydrates: 26 g
Fat: 22 g
Fiber: 3.5 g
Sugar: 10 g
Sodium: 550 mg

Why Make This Sweet Potato Coconut Soup

This soup is fast, comforting, and versatile. It comes together in under 40 minutes, so it works for weeknights or a cozy weekend lunch. The coconut milk gives the soup a silky mouthfeel and a mild sweetness. Sweet potatoes add body, natural sugars, and a bright orange color that looks inviting on the table. It also adapts well: make it vegan, gluten-free, or add proteins and spices as you like.

How to Make Sweet Potato Coconut Soup

You build flavor in layers. First you soften the onion and garlic to create a fragrant base. Then you simmer the sweet potatoes until tender so they release sweetness into the broth. Adding coconut milk at the end rounds the taste and gives a smooth, creamy texture. Finally, pureeing the soup creates a velvety finish that drinks and tastes rich without cream.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 can (14 oz) coconut milk
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper to taste
Fresh cilantro for garnish

Directions:

Step 1: Preparation

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 4–5 minutes. Stir occasionally so the garlic does not brown.

Step 2: Mixing

Add the cubed sweet potatoes, vegetable broth, and ground ginger to the pot. Stir to combine so the spices and vegetables are evenly distributed.

Step 3: Cooking

Bring the mixture to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 15–20 minutes. Test a cube with a fork — it should slide off easily.

Step 4: Finishing

Stir in the coconut milk and cook for an additional 5 minutes to warm through. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some pieces intact. Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro.

How to Serve Sweet Potato Coconut Soup

Serve this soup hot in deep bowls. Add a drizzle of coconut milk or a splash of olive oil on top for shine. Garnish with chopped cilantro or a sprinkle of chili flakes for heat. It pairs well with crusty bread, a simple green salad, or roasted vegetables. For a heartier meal, top with toasted chickpeas or shredded chicken.

How to Store Sweet Potato Coconut Soup

Cool the soup to room temperature before storing. Keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. Add a splash of broth or water if the soup thickens too much after cooling.

Expert Tips for Perfect Sweet Potato Coconut Soup

Choose firm, evenly sized sweet potatoes so they cook at the same rate.
Don’t overcook the garlic; it becomes bitter. Sauté until soft and fragrant only.
Use full-fat coconut milk for a creamier texture. For a lighter version, use light coconut milk or reduce the amount.
If you want extra warmth, add 1/2 teaspoon of ground cumin or a pinch of cayenne.
For a smoother soup, pass it through a fine-mesh sieve after blending.
Taste and adjust salt only at the end — the broth and coconut milk can change the final seasoning.

Delicious Variations

Spicy Curry: Add 1 tablespoon red curry paste when you add the broth.
Thai-Inspired: Stir in lime juice, fish sauce (or soy sauce), and basil before serving.
Protein Boost: Blend in white beans or top bowls with cooked lentils, shredded chicken, or tofu.
Roasted Flavor: Roast the sweet potato cubes at 400°F (200°C) for 25 minutes before adding to pot for deeper sweetness.
Nutty Finish: Sprinkle toasted pumpkin seeds or chopped peanuts on each bowl for crunch.

Frequently Asked Questions

Q: Can I use low-fat coconut milk?
A: Yes. Low-fat coconut milk reduces calories and fat but thins the texture. Add a small potato or extra sweet potato to thicken, or simmer a few minutes longer.

Q: Is this soup vegan?
A: Yes, the base recipe is vegan if you use vegetable broth. You can add non-vegan toppings like yogurt or chicken if you prefer.

Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add everything to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours until sweet potatoes are tender. Add coconut milk in the last 15 minutes.

Q: How can I make the soup less sweet?
A: Balance sweetness with acidity. Stir in 1–2 teaspoons of lemon or lime juice, or a splash of apple cider vinegar, and adjust salt.

Q: Can I freeze the soup with coconut milk in it?
A: You can freeze it, but full-fat coconut milk may separate slightly on thawing. Reheat gently and whisk or blend to restore creaminess. For best texture, freeze in airtight containers and use within 3 months.

Q: How do I get a smoother texture without an immersion blender?
A: Use a blender in batches. Fill the blender no more than half full, hold the lid with a towel, and blend until smooth. Return to the pot to reheat.

Conclusion

This Sweet Potato Coconut Soup is simple, cozy, and full of comforting flavor — perfect for chilly nights or a quick lunch. The silky texture, warm ginger notes, and bright cilantro make each spoonful satisfying. For another take on sweet potato dishes, check this tasty Sweet Potato Coconut Soup (Vegan & Gluten-Free) – Emilie Eats for more ideas and variations. Enjoy making it, and don’t be afraid to tweak the spices to make it your own.