Go Back

Creamy Sweet Potato Soup

Creamy sweet potato soup made smooth with an immersion blender, simmered until the cubes turn very tender. Finished with coconut milk, maple syrup, orange juice, and warming spices for a velvety texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb sweet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 4 cup vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • 1 orange juice of 1 orange
  • 0.25 salt and pepper to taste to taste
Serving
  • 1 toasted pepitas for serving
  • 1 cream for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and bloom spices
  1. Heat the olive oil in a large pot, then sauté the onion for 5 minutes until softened.
  2. Add the garlic and grated ginger and cook for 2 minutes, stirring so it doesn’t brown.
  3. Stir in the cinnamon, nutmeg, and cayenne and cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add the broth and cubed sweet potatoes, then simmer for 25-30 minutes until the sweet potatoes are very tender.
Blend smooth
  1. Blend completely smooth with an immersion blender, scraping to ensure no chunks remain.
Finish and season
  1. Stir in the coconut milk, maple syrup, and orange juice, then return to a gentle simmer.
  2. Season generously with salt and pepper, adjusting to taste.
Serve
  1. Ladle into bowls and serve with toasted pepitas and a swirl of cream.

Notes

Pro tip: blend while the soup is still hot for the silkiest texture—if it’s too thick, loosen with a splash of broth. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop. Freezing is yes; thaw overnight in the fridge and reheat, then stir well (texture may thicken slightly). For a dairy-free option, skip the cream swirl and use extra coconut milk.