Imagine the comforting aroma of sweet potatoes mingling with hints of cumin and garlic, filling your kitchen with warmth.
This Sweet Potato Soup is simplicity at its finest, offering a cozy embrace with every spoonful.
The transformation begins as humble ingredients meld into a velvety, flavorful delight, with coconut milk adding a creamy touch.
Let’s bring this delightful dish to life and fill your home with its inviting fragrance!
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 stirring spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sweet Potato Soup, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Spend a few minutes reviewing the recipe to guarantee you have all the ingredients and equipment needed. This will help you avoid any surprises during cooking.
- Prep Work (15 minutes)
- 00:00 – 05:00: Gather and organize all ingredients and equipment.
- 05:00 – 10:00: Chop the onion and mince the garlic.
- 10:00 – 15:00: Peel and dice the sweet potatoes.
- Cooking (30 minutes)
- 15:00 – 20:00: Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- 20:00 – 25:00: Add diced sweet potatoes to the pot and stir to coat with oil.
- 25:00 – 30:00: Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until sweet potatoes are tender (about 20 minutes).
- Blending & Final Touches (10 minutes)
- 30:00 – 35:00: Remove the pot from heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
- 35:00 – 40:00: Return the soup to the pot and stir in salt, black pepper, cumin, and coconut milk. Heat the soup gently until warmed through.
- Resting & Serving (5 minutes)
- 40:00 – 45:00: Stir in lime juice just before serving. Let the soup rest for a few minutes to allow flavors to meld.
- 45:00 – 50:00: Serve the soup hot, garnished with chopped cilantro.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
Add diced sweet potatoes to the pot and stir to coat with the oil.
Pour in the vegetable broth and bring to a boil.
Reduce heat to a simmer, cover the pot, and cook until sweet potatoes are tender, about 20 minutes.
Remove the pot from heat and let it cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the soup to the pot and stir in salt, black pepper, cumin, and coconut milk.
Heat the soup gently until warmed through.
Stir in lime juice just before serving.
Serve the soup hot, garnished with chopped cilantro.
Serving Tips
- Crusty Bread: Pair the soup with a warm, crusty bread to soak up every flavorful drop.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a comforting and satisfying meal.
- Side Salad: Complement the rich flavors of the soup with a fresh, crisp side salad for a balanced meal.
- Avocado Toast: Add a creamy and nutritious touch by serving it with slices of avocado toast.
- Roasted Vegetables: Enhance the meal with a side of roasted vegetables, adding additional flavors and textures.
Storage
To store sweet potato soup, let it cool to room temperature.
Then refrigerate in an airtight container for up to 4 days.
Freeze for longer storage, up to 3 months.
Freezing
To freeze sweet potato soup, let it cool completely.
Then, transfer it to airtight containers or freezer bags, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Reheating
To reheat sweet potato soup, gently warm it on the stove over low heat, stirring occasionally.
Alternatively, microwave in short intervals, stirring between each, to guarantee even heating without curdling.
Final Thoughts
Sweet potato soup is a delicious and comforting dish that’s perfect for any season.
The combination of sweet potatoes, coconut milk, and spices creates a rich and flavorful soup that’s both satisfying and nutritious.
Whether you’re serving it as a starter or a main course, this soup is sure to impress your guests.
Don’t forget to garnish with fresh cilantro for an added burst of freshness.
If you want to experiment, try roasting the sweet potatoes for a deeper flavor or add a touch of heat with cayenne pepper.
Remember to taste and adjust the seasoning to your preference before serving.
Enjoy the warm and inviting flavors of this delightful sweet potato soup!
Frequently Asked Questions
Can I Substitute Coconut Milk With Another Type of Milk?
Yes, you can substitute coconut milk with 1/2 cup of heavy cream or almond milk. Both options maintain creaminess. Adjust seasoning as needed since coconut milk adds sweetness. Make certain the substitute blends smoothly to preserve texture.
How Do I Make the Soup Less Spicy?
To reduce spiciness, omit cayenne pepper or red pepper flakes. Use 1/4 teaspoon less black pepper and cumin. Add 1/4 cup more coconut milk or broth to dilute. Taste and adjust seasoning before serving.
What Protein Can I Add to This Soup for More Substance?
Add 1 cup of cooked, shredded chicken or 1 cup of canned chickpeas to the soup. These proteins blend well. Stir them in after pureeing the soup and heat gently until thoroughly warmed, ensuring even distribution.
Can I Use a Different Herb Instead of Cilantro for Garnish?
Yes, you can substitute cilantro with parsley or chives. Use 2 tablespoons of finely chopped parsley or 1 tablespoon of chives. Both offer a fresh taste. Adjust quantity based on preference and always taste before serving.
What Other Dishes Pair Well With Sweet Potato Soup?
Pair your soup with a crisp arugula salad, using 2 cups arugula, 1/4 cup shaved parmesan, and 3 tablespoons balsamic vinaigrette. Consider a side of crusty bread, toasted lightly, for added texture and balance.
Sweet Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 pound sweet potatoes peeled and diced
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
- Add diced sweet potatoes to the pot and stir to coat with the oil.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to a simmer, cover the pot, and cook until sweet potatoes are tender, about 20 minutes.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in salt, black pepper, cumin, and coconut milk.
- Heat the soup gently until warmed through.
- Stir in lime juice just before serving.
- Serve the soup hot, garnished with chopped cilantro.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
