This sweet potato soup is healthy and nutritious and ready in under 30 minutes. It’s a simple stovetop recipe made with everyday ingredients.
You can make the soup thicker or double the recipe to feed more people. This version is dairy-free and naturally gluten-free. It also works well as a vegan sweet potato soup without requiring special vegan substitutes.
I developed this recipe to suit a range of diets, so it’s suitable for meat-eaters, vegetarians, vegans or anyone avoiding dairy or gluten. If you’re wondering how to make sweet potato soup from scratch, keep reading.
How to make sweet potato soup with coconut milk
Heat oil in a medium pot and add the minced onion. Sauté for 2–3 minutes until softened. Add the pressed garlic and grated ginger and stir for about a minute so they release their aroma without sticking.
Add the diced sweet potatoes, vegetable stock and chopped parsley. Stir, cover, and bring to a boil. Lower the heat and simmer until the sweet potatoes are tender. Blend the soup until smooth, then stir in the coconut milk and heat for another minute or two before removing from the heat.
Taste the soup at the end and add salt and black pepper as needed. A squeeze of lemon juice brightens the flavor and is optional but recommended.
Tips for making the best sweet potato soup from scratch
- If you don’t need the recipe to be dairy-free, swap olive oil for real butter for a richer flavor.
- Fresh ginger gives the best aroma and taste; if unavailable, use ground ginger (about ½–1 teaspoon) to taste.
- Stock: vegetable stock keeps the recipe vegan, but chicken stock works well for non-vegans. If using low-sodium stock, adjust the seasoning at the end.
- Portion sizes vary: as a starter, 1 cup per person serves four. For larger portions (about 1.5 cups) the recipe serves three generously.
- The soup is thinner when freshly made but thickens after refrigeration because of the coconut milk. If you prefer it thicker immediately, add an extra ½ pound of sweet potatoes.
- This recipe uses half a can of coconut milk to keep the soup lighter. If your coconut milk separates, stir well before measuring.
This sweet potato soup is quick, nourishing and adaptable. It stores well in the refrigerator for up to three days, and leftovers often taste even better the next day when the flavors meld and the texture firms up.
Sweet Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced
- 1 garlic clove, pressed
- 1 thumb of fresh ginger, grated
- 1 pound sweet potatoes, peeled and diced (about 3 cups)
- 2 cups vegetable stock
- ⅓ cup fresh parsley, finely chopped
- ½ can coconut milk (full fat, 7 fl oz / 200 ml)
- Black pepper, a generous pinch
- Salt, to taste
- A squeeze of lemon juice (optional)
Instructions
- In a medium pot, heat the oil and add the minced onion. Sauté for 2–3 minutes, then add the pressed garlic and grated ginger. Stir for about a minute until fragrant.
- Add the diced sweet potatoes, vegetable stock and chopped parsley. Cover and bring to a boil, then reduce to a simmer. Cook for about 10 minutes or until the sweet potatoes are tender.
- Blend the soup until smooth. Return to the pot, stir in the coconut milk and heat for another minute or two. Season with salt and pepper to taste and finish with a squeeze of lemon juice if desired. Serve warm.
Notes
- The soup will be thinner when freshly made but thickens after refrigeration due to the coconut milk. To serve it thicker immediately, add an extra ½ pound of sweet potatoes.
- Non-vegans can use real butter instead of olive oil for a richer taste.
- One pound of sweet potatoes equals roughly 3 cups diced, peeled sweet potatoes.
- If you use low-sodium stock, adjust the salt at the end of cooking.
- Fresh parsley is recommended over dried parsley for the best flavor.
- Lemon juice is optional but brightens the soup nicely.
- This recipe yields four portions when serving 1 cup per person; for larger servings, scale accordingly or double the recipe for leftovers.
- Store leftovers in the refrigerator for up to three days.
Nutrition
Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.
Leave a comment below and rate the recipe if you tried it.
RELATED POSTS
