Grab your spoons because this Sweet Potato Soup is about to be your new BFF! I’m not even kidding when I say I’m gonna be livin’ off this bowl of comfort for the next few months. My sweet potato soup is cozy, creamy, and just the right balance of sweet and savory with a little kick from that curry and smoked paprika.
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Can we talk about orange soups for a sec? There’s something about them that hits different when the leaves start to fall. Maybe it’s the color, or maybe it’s how they warm you up from the inside out, but they just get you when the weather turns chilly. This sweet potato soup recipe is on repeat in my cold-weather creamy orange soup lineup, and trust me boo, it deserves aaall the playtime. Get ready to fall in love, y’all!
The Lowdown on This Sweet Potato Soup
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Stovetop
Dietary Info: Can easily be made vegetarian with just a swap or two! Plus, it’s naturally gluten-free
Key Flavor: Sweet and savory with a hint of spice
Skill Level: Easy peasy, boo!
Easy on the Pantry
You probably already got most of what you need in your kitchen. Sweet potatoes, onions, garlic… Check your veggie bin, boo!
Creamy Without the Cream
This sweet potato ginger soup’s got that smooth, velvety texture without a drop of dairy. That’s the magic of coconut milk, y’all!
One-Pot
You won’t be washing a mountain of dishes with this one. Everything goes into one pot, and after blending it up, you’ll be sittin’ pretty with just a pot and blender to clean.
Ingredients you’ll need to make Sweet Potato Soup
- Olive Oil: We’re sautéing everything in this, making sure those flavors come together just right.
- Yellow Onion: This gives us that savory base.
- Garlic: Because a soup without garlic? Nah, that ain’t it!
- Sweet Potatoes: Make sure you grab sweet potatoes, not yams! And check they don’t have any soft spots.
- Cauliflower: Adds some creaminess without adding a bunch of extra calories.
- Kosher Salt & Freshly Ground Black Pepper: Y’all know these are a must.
- Low-Sodium Chicken Broth: Keeps your sweet potato cauliflower soup light and savory.
- Light Coconut Milk: Adds the creamy texture without any dairy. You can use full-fat coconut milk for even more richness.
- Brown Sugar & Maple Syrup: These two give a touch of sweetness to balance the spices.
- Yellow Curry Powder: Brings a warm, earthy flavor.
- Ground Ginger: For a bit of extra warmth.
- Smoked Paprika: A little smoky, a little spicy.
- Coconut Milk & Parsley (for garnish): That drizzle of coconut milk and fresh parsley is the cherry on top!
How to make Sweet Potato Soup
What to serve with this creamy sweet potato soup
- Get Bready: Pair your cozy bowl of sweet potato soup with some delicious bread. Think cornbread, cheesy garlic breadsticks, or garlic cheese stuffed rolls.
- Fresh Greens: Lighten up your meal with a fresh salad. Try a shrimp caesar salad, or a classic cucumber and onion salad.
- Veggie Goodness: Add some extra veggies to your plate. Balsamic glazed brussels sprouts, honey glazed carrots, or Southern green beans.
- Protein Boost: Make your meal even more satisfying with a bit of protein. Some hot honey chicken or turkey chops on the side, or candied bacon bits on top.
Recipe Substitutions
- Cauliflower: Swap it out for carrots! They’ll bring a bit of extra sweetness and still give that creamy texture when blended.
- Yellow Curry Powder: A mix of cumin and coriander will give you a similar earthy flavor.
- Maple Syrup: If you’re out of maple syrup, honey makes a great substitute.
- Chicken Broth: To make this vegetarian, just swap the chicken broth with veggie broth.
Recipe Variations and Additions
- Add Kale: Toss in some kale during the last few minutes of cooking. It’ll soften up and give your soup a nutrition boost.
- Cheesy Topping: For my cheese lovers, a sprinkle of shredded cheddar or Parmesan on top before serving is a MUST.
- Go Vegan: Sub out the chicken broth for veggie broth and swap the honey or maple syrup with agave.
- Carrot + Cauliflower Duo: Wanna double down on the veggies? Use both carrots and cauliflower for an extra hearty, creamy sweet potato soup.
Expert Tips and Tricks for making the best sweet potato soup recipe
- Don’t Skip the Sauté: Let those onions and garlic cook until they’re golden and tender. This step builds a ton of flavor, so don’t rush it boo!
- Blend in Batches: If you’re using a stand blender, let the soup cool a little before blending. And make sure to blend in batches, you don’t want hot soup splashing everywhere!
- Tender Sweet Potatoes: Make sure your sweet potatoes are fork tender before blending. If they’re not soft enough, your soup won’t be silky smooth.
- Careful With the Liquid: Keep an eye on how much broth and coconut milk you’re adding. If you like your soup on the thicker side, hold back a bit on the liquid, and adjust once you’ve blended it all up.
How to store & reheat Sweet Potato Soup
Once your soup cools down, store it in an airtight container in the fridge. When you’re ready to eat, you can reheat the soup on the stovetop over medium heat or give it a zap in the microwave. Stir it up, and it’s good as new!
How long will Sweet Potato Soup last in the fridge?
This soup will stay fresh in the fridge for up to 5 days. So if you’re like me and plan on living off this soup for a few cold months, you’re good to enjoy it all week long!
Can I freeze sweet potato cauliflower soup?
You can absolutely freeze it! Just let it cool, pour it into a freezer-safe container (or portion it out), and freeze it up. It’ll keep fresh in the freezer for about 3 months.
Frequently asked questions
Yup! Well, at least I do peel them. It’s a must for that smooth and creamy texture we’re going for.
Not really! The curry powder and smoked paprika add warmth, but it’s not spicy. If you like a bit of heat, you can sprinkle in some chili flakes or a dash of cayenne.
Let it simmer uncovered for a few extra minutes to reduce and thicken. You can also stir in more mashed sweet potatoes or a spoonful of coconut milk.
Sweet, savory, and downright cozy, this Sweet Potato Soup is gonna be your cold-weather BFF. You might even start seeing sweet potatoes in your dreams after a few bowls, but hey, no complaints here! Now go ahead and get your soup on boos!
More Soup Recipes
- Jambalaya Soup Recipe
- Vegetarian Tortilla Soup
- Homemade Tomato Basil Soup Recipe (Instant Pot!!)
- Carrot Ginger Soup (Easy & So Comforting!)
- Creamy Chicken Noodle Soup Recipe
- Taco Soup Recipe (Easy, Ready in 30 Minutes & Vegetarian Option)
- White Lasagna Soup
Sweet Potato Soup
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Ingredients
- 2 tablespoons extra virgin olive oil plus more as needed
- 1 medium yellow onion chopped (about 1 cup)
- 4 garlic cloves chopped
- 2 large sweet potatoes 2 pounds/900 grams total, peeled and diced
- 1 cup cauliflower diced
- Kosher salt
- black pepper freshly ground
- 3 cups chicken broth low-sodium
- 1 cup light coconut milk
- 1 teaspoon light brown sugar packed
- 1 tablespoon pure maple syrup
- 1 teaspoon yellow curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon smoked paprika plus more for garnish
- Thick coconut milk and parsley for garnish
Instructions
- In a large stockpot over medium-high heat, heat the oil until shimmering.
- Add the onions and cook, stirring, until tender and starting to tenderize and brown a bit, about 5 to 6 minutes.
- Turn down the heat to medium and stir the garlic and cook until aromatic, about 30 seconds.
- Add the sweet potatoes and cauliflower, turn the heat back up to medium-high, season with salt and pepper and cook until slightly softened, about 5 minutes. If the bottom of the pot starts to look dry, add a little olive oil if you need to.
- Add the broth and coconut milk and stir to combine.
- Stir in the brown sugar, maple syrup, curry powder, ginger, and paprika until combined. Bring to a simmer, reduce the heat to low, cover, and cook until the sweet potatoes and cauliflower are tender and can be easily pierced with a fork, about 25 minutes.
- Remove from the heat and, using an immersion blender, puree the soup until completely smooth. (If using a stand blender, let the soup cool a bit, then puree in batches and return the soup to the pot.)
- Return the soup to medium-low heat and continue cooking until thickened, 7 to 9 minutes. Taste, and season with more salt, pepper and/or smoked paprika, and serve it up. You can garnish with drizzles of coconut milk, sprinkles of smoked paprika and chopped parsley.
Notes
- Don’t Skip the Sauté: Let those onions and garlic cook until they’re golden and tender. This step builds a ton of flavor, so don’t rush it boo!
- Blend in Batches: If you’re using a stand blender, let the soup cool a little before blending. And make sure to blend in batches, you don’t want hot soup splashing everywhere!
- Tender Sweet Potatoes: Make sure your sweet potatoes are fork tender before blending. If they’re not soft enough, your soup won’t be silky smooth.
- Careful With the Liquid: Keep an eye on how much broth and coconut milk you’re adding. If you like your soup on the thicker side, hold back a bit on the liquid, and adjust once you’ve blended it all up.
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Omigoodness this soup is AMAZING!! So much flavor and just what we needed for this cold December evening! Paired it with grilled turkey and cheese, and it was the perfect cozy meal for me and the hubby ❤️ Jocelyn you are always on point and my family looks forward to visits and when I make something new from your amazing recipes! They know they are getting something truly delicious and satisfying Thanks for sharing!
Wow thank you so much Sharon.