Sweet Potato Soup

ByCole Matthews
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why make this recipe

Sweet Potato Soup is a comforting dish that warms you up from the inside out. It’s not only delicious but also packed with nutrients. Sweet potatoes bring a natural sweetness, while the addition of apples gives it a fruity twist. This soup is perfect for any day, whether it’s chilly outside or you’re just craving something cozy. Plus, it’s easy to make and can be customized to your taste.

how to make Sweet Potato Soup

Ingredients:

  • 1½ tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 carrots (chopped)
  • 2 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 4 cups vegetable broth (add more or less depending on your desired consistency)
  • 2 pounds sweet potatoes (peeled and chopped)
  • 1 large apple (peeled and chopped)
  • 1 teaspoon salt
  • 2 twists black pepper
  • ⅓ cup coconut milk
  • 2 tablespoons apple cider vinegar
  • 4 lime wedges (to squeeze on top, optional)
  • Fresh cilantro (for garnish, optional)

Directions:

  1. Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
  2. Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
  3. Add 2 grated cloves of garlic, 1 inch grated ginger, 1 teaspoon ground cumin, and 1 pinch of red pepper flakes. Fry for one more minute.
  4. Now add 4 cups of vegetable broth, 2 pounds of peeled and diced sweet potatoes, and 1 large peeled and diced apple. Season with 1 teaspoon salt and 2 twists of black pepper.
  5. Cover with a lid, bring to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes or until the sweet potatoes are fork-tender.
  6. Turn off the heat and blend the soup with an immersion blender until smooth.
  7. Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, and let it simmer for five more minutes.
  8. Taste and adjust for salt before serving. Top with squeezed lime juice, a sprinkle of cilantro, and a drizzle of chili oil.

how to serve Sweet Potato Soup

Serve the sweet potato soup warm in bowls. You can add a squeeze of fresh lime juice on top for an extra zing. Garnish with fresh cilantro if you like. Enjoy with crusty bread or a simple side salad for a complete meal!

how to store Sweet Potato Soup

Store any leftover sweet potato soup in an airtight container in the refrigerator. It can stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze the soup. Just make sure it is cooled completely before transferring it to a freezer-safe container. It can last for up to 3 months in the freezer.

tips to make Sweet Potato Soup

  • Adjust the thickness: If you want a thicker soup, use less broth. For a thinner soup, add more broth.
  • Spice it up: If you like heat, add more red pepper flakes or a dash of hot sauce.
  • Add toppings: Try adding toasted nuts or seeds on top for extra crunch.

variation

You can add other vegetables like bell peppers or spinach for more color and nutrition. To change the flavor, try using different spices like paprika or turmeric.

FAQs

1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes, but fresh ones will give you better flavor and texture.

2. Is this soup vegan?
Yes, this sweet potato soup is vegan-friendly as it uses vegetable broth and coconut milk.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer, making it a great meal prep option.

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Sweet Potato Soup

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A comforting sweet potato soup with a fruity twist from apples, perfect for chilly days and easy to customize.

Ingredients

Scale
  • 1½ tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 carrots (chopped)
  • 2 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 4 cups vegetable broth
  • 2 pounds sweet potatoes (peeled and chopped)
  • 1 large apple (peeled and chopped)
  • 1 teaspoon salt
  • 2 twists black pepper
  • ⅓ cup coconut milk
  • 2 tablespoons apple cider vinegar
  • 4 lime wedges (optional)
  • Fresh cilantro (optional)

Instructions

  1. Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
  2. Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
  3. Add 2 grated cloves of garlic, 1 inch grated ginger, 1 teaspoon ground cumin, and 1 pinch of red pepper flakes. Fry for one more minute.
  4. Add 4 cups of vegetable broth, 2 pounds of peeled and diced sweet potatoes, and 1 large peeled and diced apple. Season with 1 teaspoon salt and 2 twists of black pepper.
  5. Cover with a lid, bring to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes or until the sweet potatoes are fork-tender.
  6. Turn off the heat and blend the soup with an immersion blender until smooth.
  7. Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, and let it simmer for five more minutes.
  8. Taste and adjust for salt before serving. Top with squeezed lime juice, a sprinkle of cilantro, and a drizzle of chili oil.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 8g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: sweet potato, soup, vegan, healthy, comforting

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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