Oh, soup season! Is there anything better? Seriously, when the weather turns chilly, all I want is a big bowl of something warm and comforting. And let me tell you, this sweet potato soup with coconut milk? It’s a game-changer. It’s got this incredible creamy sweetness that’s just… wow. I’ve been tweaking this recipe for ages, trying to get it *just* right, and I think I’ve finally nailed it. It’s seriously the best sweet potato soup with coconut milk I’ve ever had, and believe me, I’ve tried a LOT! I’ve been making this particular soup for over 5 years now, and my family begs me to make it weekly during the fall. The best part? It’s surprisingly easy to whip up. So, grab your soup pot, and let’s get cooking!
Why You’ll Love This Sweet Potato Soup with Coconut Milk
Okay, so why will you be obsessed with this soup? Let me tell you! It’s:
- Totally creamy and dreamy – like, velvet in a bowl!
- Bursting with flavor – sweet, savory, and a little spicy.
- Vegan-friendly! (Woohoo!)
- Super easy to make – even on a busy weeknight.
- Ready in a flash – dinner’s on the table in no time!
Creamy and Dreamy Texture
Seriously, the texture is out of this world. Blending the sweet potatoes and coconut milk creates this unbelievably smooth and velvety soup. You’ll want to dive right in!
Delicious Flavor Combination
The magic happens when the sweet potatoes meet the coconut milk and warm spices. It’s sweet, savory, and just a little bit exotic. Trust me, your taste buds will thank you.
Ingredients for Sweet Potato Soup with Coconut Milk
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing sweet potato soup with coconut milk. Don’t worry, it’s mostly stuff you probably already have!
- 2 tablespoons extra-virgin olive oil – for sautéing, duh!
- 1 medium yellow onion, chopped – gets the party started.
- 1 heaping teaspoon sea salt – season it right!
- Freshly ground black pepper – just a pinch!
- 3 medium sweet potatoes (about 1½ pounds), peeled and cubed – the stars of the show!
- 1 apple, peeled and chopped – adds a touch of sweetness and surprise.
- 3 garlic cloves, grated – because garlic makes everything better.
- 1 teaspoon grated fresh ginger – a little zing!
- 1 teaspoon ground coriander – warm and cozy.
- ½ teaspoon smoked paprika – for a hint of smoky depth.
- 1 teaspoon apple cider vinegar – brightens everything up.
- 3 to 4 cups vegetable broth – adds the liquid base.
- 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish – makes it creamy and dreamy!
- Pepitas, for garnish – crunchy goodness.
- Fresh cilantro, for garnish – adds a pop of freshness.
- Aleppo pepper or red pepper flakes, for garnish – a little kick, if you like!
- Crusty bread, for serving – for sopping up every last drop!
Ingredient Notes and Substitutions for Your Sweet Potato Soup with Coconut Milk
Okay, let’s talk details! For the sweet potatoes, I usually go with the classic orange ones, but honestly, any kind will work. Just make sure they’re nice and firm. As for the coconut milk, full-fat is the way to go for maximum creaminess – trust me on this one! If you’re feeling adventurous, you could try using vegetable stock instead of broth, but I really love the depth of flavor the broth gives. And hey, if you don’t have coriander, a little bit of cumin will do in a pinch. Just have fun with it! This sweet potato soup with coconut milk is super flexible, so don’t be afraid to play around with the flavors!
How to Make Sweet Potato Soup with Coconut Milk: Step-by-Step Instructions
Ready to get cooking? Don’t worry, this sweet potato soup with coconut milk is way easier than it sounds! Just follow these simple steps, and you’ll be slurping away in no time. I promise!
Preparing the Base of Your Sweet Potato Soup with Coconut Milk
First things first, grab a big pot – you’ll need it! Heat up the olive oil over medium heat. Then, toss in the chopped onion, salt, and pepper. Sauté that for about 5-8 minutes, until the onion gets all soft and translucent. Next, add the cubed sweet potatoes and chopped apple. Cook for another 8-10 minutes, stirring now and then, until they start to soften up a bit. We’re building flavor here, people!
Simmering for Flavorful Sweet Potato Soup with Coconut Milk
Okay, time to get aromatic! Add the grated garlic and ginger, coriander, and smoked paprika to the pot. Give it a good stir to coat everything in those lovely spices. Next, stir in the apple cider vinegar – it’ll give it a nice tang! Now, pour in 3 cups of the vegetable broth and the can of coconut milk. Bring it all to a boil, then cover the pot and reduce the heat to a simmer. Let it simmer for 20-30 minutes, until the sweet potatoes are super tender. You want them practically falling apart!
Blending Your Sweet Potato Soup with Coconut Milk to Perfection
Alright, almost there! Let the soup cool down *slightly* before blending. Hot liquids + blenders = potential mess (and ouch!). Working in batches, carefully pour the soup into your blender and blend until it’s smooth as silk. If it’s too thick, add a little more broth (up to 1 cup) until you reach your desired consistency. Give it a taste and season with more salt and pepper, if needed. Now, you’re ready to serve!
Tips for the Best Sweet Potato Soup with Coconut Milk
Want to make *the best* sweet potato soup with coconut milk ever? Of course, you do! So, listen up! Don’t be shy with the seasoning – taste as you go and add more salt, pepper, or even a pinch of cayenne if you’re feeling spicy! I like my soup pretty thick, but if you prefer a thinner consistency, just add more broth until it’s perfect for you. And when it comes to sweet potatoes, bigger isn’t always better – choose ones that feel heavy for their size!
Serving Suggestions for Your Sweet Potato Soup with Coconut Milk
Okay, so you’ve got this amazing sweet potato soup with coconut milk all ready to go… now what? Well, first things first: garnish! A swirl of coconut milk, a sprinkle of pepitas, and some fresh cilantro are my go-to’s. But don’t stop there! A side of crusty bread for dipping is *essential*, and if you’re feeling fancy, a grilled cheese sandwich is the perfect pairing!
Frequently Asked Questions About Sweet Potato Soup with Coconut Milk
Got questions? I’ve got answers! Here are a few things folks often ask about this amazing sweet potato soup with coconut milk.
Can I freeze Sweet Potato Soup with Coconut Milk?
Absolutely! This soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop!
Is this Sweet Potato Soup with Coconut Milk vegan?
Yep! As written, this recipe is totally vegan. Just double-check that your vegetable broth is plant-based. You can always swap out the garnishes if you’d like, but as is, it is vegan!
Can I use different spices in my Sweet Potato Soup with Coconut Milk?
Totally! Feel free to experiment! A pinch of cinnamon or nutmeg would be delish. Or, if you’re craving some heat, try adding a dash of cayenne pepper or some chili powder. Get creative and make it your own sweet potato soup with coconut milk!
Nutritional Information
Okay, so here’s the deal: figuring out the exact nutrition info for a recipe like this sweet potato soup with coconut milk is kinda tricky. It really depends on the specific brands you use and the exact amounts of everything. I can give you a rough estimate, but just keep in mind that it’s not an exact science!
Enjoy Your Delicious Sweet Potato Soup with Coconut Milk!
Alright, dig in and enjoy! And hey, if you loved this recipe, leave a comment below, give it a rating, or share it with your friends on social media! I’d love to hear what you think!
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Sweet Potato Soup With Coconut Milk: My Best Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
Description
Creamy and flavorful sweet potato soup with coconut milk.
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
- 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 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, then add 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.
Notes
- Adjust broth to reach desired consistency.
- Garnish with pepitas, cilantro, and Aleppo pepper for added flavor and texture.
- Serve with crusty bread for dipping.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
