Sweet Potato Soup
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 can full-fat coconut milk
reserve ¼ cup for garnish, 14-ounce
- Pepitas
for garnish
- Fresh cilantro
for garnish
- Aleppo pepper or red pepper flakes
for garnish
- Crusty bread
for serving
Directions
- 1
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.
- 2
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.
- 3
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.
Sweet Potato Soup
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About this Recipe
Craving a bowl of cozy comfort that's both nourishing and bursting with flavor? This Sweet Potato Soup recipe delivers a velvety smooth, naturally sweet, and warmly spiced experience perfect for any meal.
What sets this sweet potato soup apart is the clever addition of apple and fresh ginger, which brightens the sweetness and adds an invigorating layer of flavor. Building on a base of aromatic onion and garlic, the blend of coriander and smoked paprika creates a depth that's truly satisfying, elevating a simple vegetable soup into something special.
You'll discover a richly textured soup, lusciously creamy thanks to full-fat coconut milk, yet surprisingly light. Each spoonful offers a harmonious balance of earthy sweet potato, a hint of fruit, and a gentle warmth from the spices. It's a comforting bowl that feels both wholesome and indulgent, finished with vibrant garnishes that add a delightful contrast in texture and color.
For a richer, meatier broth, feel free to use chicken broth instead of vegetable broth if desired. If you're out of smoked paprika, regular paprika can work, though you'll miss a bit of that characteristic smoky depth. You can also adjust the amount of Aleppo pepper or red pepper flakes to suit your preferred level of heat, or omit it entirely for a milder soup.
This versatile sweet potato soup is wonderful for a comforting weeknight dinner, a light lunch, or even an elegant starter for a gathering. Serve it with plenty of crusty bread to soak up every last drop, and don't forget the beautiful garnishes of pepitas, fresh cilantro, and a drizzle of reserved coconut milk.