Description

This sweet potato soup features a creamy texture and a delightful balance of sweet and spicy flavors, enhanced with a coconut chili swirl. It is a family-friendly, healthy, and easy meal perfect for quick dinners or batch cooking.

Ingredients

Scale

2 lbs sweet potatoes, peeled and chopped
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1–2 teaspoons red chili paste (or Sriracha)
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

Instructions

Prepare Vegetables: Peel and chop the sweet potatoes into 1-inch cubes. Dice the onion and mince the garlic and ginger finely.
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent (3-4 minutes). Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Simmer Soup Base: Add the sweet potato cubes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer gently until the sweet potatoes are very tender (20-25 minutes).
Blend to Creamy Perfection: Carefully transfer the soup to a stand blender, or use an immersion blender directly in the pot. Add the full-fat coconut milk and blend until completely smooth and creamy. Season generously with salt and pepper to taste.
Prepare Coconut Chili Swirl: In a small bowl, combine the red chili paste (adjust to taste), 1 tablespoon of coconut milk (from the can, stirred well), and the fresh lime juice. Stir well until it forms a smooth, vibrant sauce.
Serve and Swirl: Ladle the hot soup into individual bowls. Drizzle generously with the prepared Coconut Chili Swirl. Garnish with fresh cilantro or toasted pumpkin seeds if desired.

Notes

For a heartier meal, add a can of drained cannellini beans with the broth. Use organic sweet potatoes or homemade vegetable broth for an extra boost. For a quicker preparation, use pre-chopped sweet potatoes.

Prep Time: 12 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: General

Nutrition

Serving Size: 1.5 cups (approx 360 ml)
Calories: 320 calories
Sugar: 12 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 18 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: sweet potato soup, coconut chili, creamy soup, healthy, easy dinner, vegetarian, dairy-free, one-pot, fall soup, weeknight meal