This Sweet Potato Soup is a spoonful of heaven on a chilly day. This creamy soup is rich, decadent, and savory.
If you love creamy yet healthy soups, you'll also love my Butternut Squash Bisque and Easy Lobster Bisque.
In This Post You'll Find:
There's nothing better than a warm bowl of soup on a cool night.
This Sweet Potato Soup is easy to make with simple pantry ingredients and perfect for busy weeknights or a relaxing Sunday lunch. Just like my Roasted Acorn Squash Soup and my Butternut Squash Bisque, it's packed with nutrients and comes together quickly with basic ingredients and spices.
Keep reading to see how to make this creamy soup and why it’s an excellent option for your clean-eating lifestyle.
If you’re a fan of Sweet Potato Soup, then my Healthy Broccoli Cheddar Soup is a must-try for a cozy, nutritious twist on a classic favorite!
Reasons You'll Love It
- It can be made ahead easily and reheated
- Packed with flavor but low in calories
- It's clean-eating and perfect for any healthy meal plan
Ingredients for Sweet Potato Soup
Coconut or olive oil: Both oils work well for sautéing the vegetables. Use coconut oil for a subtle tropical flavor or olive oil for a more neutral taste. Read my post on the The Healthiest Oils to Cook With.
Ginger (minced): Fresh ginger gives the best flavor. Use a spoon to peel the skin easily before mincing. If you're substituting dried ginger for fresh ginger, use ¼ teaspoon of dried ginger powder for every 1 tablespoon of fresh ginger required. Dried ginger is more concentrated, so you need much less.
Curry powder: Adds bold flavor and warmth with a mix of spices like turmeric, cumin, and coriander. Sauté briefly with aromatics to enhance its flavor.
Coconut milk: Shake the can well before opening to ensure the cream and liquid are thoroughly combined.
PRO TIP: Dice the onion, celery, and sweet potatoes into small, even chunks to help them cook faster.
Substitutions
Coconut: If you're not a fan of coconut or are allergic in some way, just use olive oil for the oil and replace coconut milk with your milk of choice.
Chicken Broth: If vegan, this can be replaced with vegetable broth.
Step By Step Instructions
Step 1: Saute the carrots, onion, and celery in olive oil in a large stock pot or Dutch oven at medium heat. Add the garlic, ginger, and curry powder, cook for another minute, and top when you smell the garlic.
Step 2: Add the chicken broth and sweet potatoes and bring to a simmer. Cook for 20-25 minutes until potatoes are soft.
Step 3: Transfer to a blender and turn into a puree. You can also use an immersion blender.
Step 4: Transfer back to the pot, add coconut milk, and enjoy 🙂
How To Store And Reheat
To store in the fridge:
- Let the soup cool completely.
- Transfer to an airtight container. Follow my meal prep container guide to find a good option.
- It can be stored in the fridge for up to 5 days.
To reheat, warm on the stovetop or in the microwave, stirring occasionally to ensure even heating.
To freeze:
- Let the soup cool completely.
- Portion into freezer-safe containers or bags, leaving space for expansion.
- It can freeze for up to 3 months.
To reheat, thaw in the fridge overnight and reheat on the stovetop or in the microwave, stirring well before serving.
Recipe FAQs
If you want a nice and creamy consistency for your soup, here are a few ways to get that:
(1) Puree it: Once your soup is done cooking for 20-25 mins, puree it at the final step with a blender.
(2) Add coconut milk: This comes after pureeing it to give it that extra flavor, richness, and creaminess. Yum.
(3) Use cornstarch or arrowroot starch: Add this at the end of cooking your soup.
With this recipe, I personally find it thick enough at the end (after pureeing and especially after the coconut milk).
To thin the soup out a bit, simply add more broth and heat it through.
More Creamy Soup Recipes
Looking for more cozy and creamy soup ideas? Check out these delicious soup recipes to warm you up and satisfy your cravings!
Sweet Potato Soup
Equipment
- Stock Pot
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 tablespoon coconut oil can sub olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled, chopped into ½ inch
- 2 stalks celery, peed, sliced into ½ inch pieces
- 2 cloves garlic, minced
- 1 inch ginger, peeled, minced
- 2 tsps curry powder
- 5 cups chicken or vegetable broth
- 2.5-3lbs (4-6) sweet potatoes, peeled and cut 1 inch cubes
- 1 13.5 oz can full-fat coconut milk
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and season with salt and pepper. Saute 5 minutes or until translucent.
- Add carrots and celery, and saute 5 minutes.
- Add garlic, ginger, and curry powder and saute 30-60 seconds, until fragrant.
- Add broth and sweet potatoes, and bring to a simmer.
- Cook, covered, for 20-25 minutes or until vegetables are tender.
- Carefully transfer to a blender and puree until smooth.
- Transfer back to pot and stir in coconut milk. Add additional broth or water to thin soup, as desired. Taste and adjust seasoning, if needed.
Notes
- Blending Tips: For a smooth and creamy texture, use an immersion blender directly in the pot. Alternatively, you can transfer the soup to a regular blender in batches—just be sure not to overfill to avoid splatters.
- Adjusting Consistency: If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
- Spice Level: Adjust the curry powder and pepper based on your spice preference. Start small and add more to taste.
- Storage Tip: The soup thickens as it cools. Add a splash of broth or water when reheating to bring it back to your preferred consistency.
Lacey Baier
This Sweet Potato Soup is everything I wanted and more! It’s rich, creamy, and packed with flavor while still being light and healthy. I love how simple the ingredients are, yet the result is so comforting and satisfying. Perfect for a cozy weeknight dinner or meal prep for the week. This one’s definitely going in my regular rotation!