Grab your spoons because my Sweet Potato Soup is about to be your new BFF! When I first tested it, I couldn’t believe soup could be this good. I nail that creamy texture and balance it with the right amount of sweet and savory. Toss in some curry and smoked paprika, and this sweet potato soup recipe will be on repeat in your soup lineup, and trust me boo, it deserves aaall the playtime.
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Sweet Potato Soup Ingredient Notes
- Olive Oil: Any neutral oil will work as a swap too.
- Sweet Potatoes: Make sure you grab sweet potatoes, not yams! And check they don’t have any soft spots.
- Cauliflower: Swap out for carrots! They’ll bring out more sweetness and still give that creamy texture when blended.
- Low-Sodium Chicken Broth: Substitute with chicken stock or veggie broth.
- 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: Honey or agave works as a swap for maple syrup. You can also make homemade brown sugar with granulated sugar and molasses if you ran out.
- Yellow Curry Powder: A mix of cumin and coriander can be a swap.
How to make Sweet Potato Soup
Step 1: Heat oil until shimmering in a large stockpot over medium-high heat. Add the onions and cook, stirring, until tender and starting to tenderize and brown. Turn down the heat to medium and stir the garlic and cook until aromatic.
Step 2: Add the sweet potatoes and cauliflower, turn the heat back up to medium-high, season with salt and pepper and cook until slightly softened.
Step 3: Add the broth and coconut milk and stir to combine. Stir in the brown sugar, maple syrup, curry powder, ginger, and paprika until combined.
Step 4: 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. Remove from the heat and, using an immersion blender, puree the soup until completely smooth. Return the soup to medium-low heat and continue cooking until thickened.
Step 5: Remove from the heat and, using an immersion blender, puree the soup until completely smooth. Return the soup to medium-low heat and continue cooking until thickened. Taste, season with more salt, pepper and/or smoked paprika, and serve it up. Feel free to garnish however you want.
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Sweet Potato Soup
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I’ll email this recipe to you, so you can come back to it later!
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
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- 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!
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- 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!
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- 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.
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- 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.Nutrition
Recipe Tips
- 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 in batches so everything doesn’t splash 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.
Recipe Help
Yup! Well, at least I do peel them. It’s a must for that smooth and creamy texture we’re going for.
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.
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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.