4.9 from 816 votes
Sweet Potato Soup
On a cold winter or fall night, warm up with this creamy sweet potato soup! It's healthy, comforting, and filled with delicious sweet and smoky flavor. Vegan and gluten-free.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 heaping teaspoon sea salt
- freshly ground black pepper
- 3 medium sweet potatoes 1½ pounds, peeled and cubed
- 1 apple peeled and chopped
- 3 garlic cloves grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk reserve ¼ cup for garnish
Serving Options
- Pepitas for garnish
- fresh cilantro for garnish
- Aleppo pepper or red pepper flakes for garnish
- crusty bread for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
- Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.
Cup of Yum
Notes
- This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.
- This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.