Sweet Potato Soup

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Creamy and smooth, my Sweet potato Soup recipe is one you'll want to make on repeat! Tons of flavor, extra veggies and dairy-free!

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American

Servings: people

Calories: 201kcal

Author: Jocelyn Delk Adams

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

1. 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!

1. 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!

1. 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.

1. 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.

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