There’s something magical about a bowl of sweet potato soup on a chilly evening, isn’t it? That moment when the steam rises, carrying notes of smoky paprika and warm ginger, and you know dinner (or lunch… or tomorrow’s lunch) is about to be so good. This is my absolute favorite version I’ve tested over and over: velvety smooth, naturally sweet from the potatoes and a surprise apple, with just enough spice to keep things interesting. It’s completely vegan, gluten-free, and comes together in about 45 minutes with mostly hands-off simmering. Weeknight lifesaver? Yes please!
Why You’ll Love This Sweet Potato Soup
- Incredibly creamy without a drop of dairy, thanks to rich coconut milk.
- Depth of flavor from smoked paprika, fresh ginger, and a tiny splash of apple cider vinegar that brightens everything.
- Meal-prep dream – it reheats beautifully and actually tastes better the next day.
- Crowd-pleasing – even sweet-potato skeptics ask for seconds (true story from my last potluck!).
Sweet Potato Soup
Cozy, creamy, and packed with sweet-smoky flavor, this vegan sweet potato soup is healthy comfort food at its finest. Ready in under an hour!
What You’ll Need
Extra-virgin olive oil – 2 tablespoons. Great for sautéing and adds a fruity baseline.
Yellow onion – 1 medium, chopped. Softens and sweetens as it cooks.
Sea salt – 1 heaping teaspoon, plus more to taste. Brings out all the flavors.
Freshly ground black pepper – several good grinds, to taste.
Sweet potatoes – 3 medium (about 1½ lbs / 680g), peeled and cubed into 1-inch pieces. Uniform size = even cooking!
Apple – 1 medium, peeled and chopped (Honeycrisp or Granny Smith work beautifully). This is the secret sweetness booster.
Garlic cloves – 3, grated (I love a microplane for this).
Fresh ginger – 1 teaspoon grated. Warmth without overpowering.
Ground coriander – 1 teaspoon. Earthy backbone.
Smoked paprika – ½ teaspoon. The smoky “wow” factor – don’t skip it!
Apple cider vinegar – 1 teaspoon. Just enough to wake everything up.
Vegetable broth – 3 to 4 cups (720ml–960ml). Start with 3, add more if you like it thinner.
Full-fat coconut milk – 1 (14-oz/400ml) can. Reserve ¼ cup for pretty swirls on top.
Optional (but highly recommended) garnishes: pepitas, fresh cilantro, Aleppo pepper or red pepper flakes, and crusty bread for dunking.
How to Make the Best Sweet Potato Soup
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion, a heaping teaspoon of salt, and several grinds of pepper. Sauté until the onion is soft and translucent, 5 to 8 minutes. (Don’t rush this – soft onions = sweet base!)
- Add the sweet potatoes and apple. Cook, stirring occasionally, until they just begin to soften around the edges, about 8–10 minutes. You’re building flavor here.
- Stir in the aromatics – garlic, ginger, coriander, and smoked paprika. Let them bloom for 30–60 seconds until insanely fragrant.
- Deglaze with vinegar, then pour in 3 cups of the broth and all of the coconut milk (minus the reserved garnish portion). Bring to a boil, then lower the heat, cover, and simmer until the sweet potatoes are completely tender, 20–30 minutes. A fork should slide right through.
- Cool slightly, then blend! I do this in batches in my blender (vent the lid so steam can escape). Blend until silky smooth. If it’s thicker than you like, add the remaining cup of broth and blend again. Taste and adjust salt/pepper – this is the moment it goes from good to great.
- Serve warm with a swirl of reserved coconut milk, a sprinkle of pepitas, cilantro, and a pinch of Aleppo or red pepper flakes for a bit of heat. Crusty bread on the side is non-negotiable in my house!
My Best Tip: This soup thickens a lot as it sits (hello, natural starches!). When reheating, stir in a splash of water or broth until it’s creamy again. Perfect for meal prep!
How Can I Make This Sweet Potato Soup Even Better?
- Cut sweet potatoes into uniform pieces so everything cooks evenly.
- Don’t skip blooming the spices in step 3 – that 30 seconds makes the flavor pop.
- Blend while it’s still quite warm (not piping hot) for the smoothest texture.
- Taste before serving! Sweet potatoes vary in sweetness, so a final pinch of salt or a bit more vinegar might be your friend.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days. Freezes beautifully for 3 months – thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, stirring in a bit of water or broth to loosen.
Variations & Substitutions
- Nut-free garnish – swap pepitas for toasted sunflower seeds.
- Lower fat – light coconut milk works, just know it won’t be quite as lush.
- Spicy kick – add a pinch of cayenne with the spices or extra red pepper flakes on top.
- Protein boost – stir in cooked lentils or white beans after blending.
FAQ
What are the three ingredients in sweet potato soup?
Ha, trick question – there are way more than three! But the holy trinity that makes this version shine is sweet potatoes (obviously), coconut milk for creaminess, and smoked paprika for that irresistible smoky edge.
Does sweet potato make good soup?
Absolutely, hands-down one of the best soup bases! They puree into the most luxurious texture, adding natural sweetness that perfectly balances savory spices.
What is the healthiest soup in the world?
Impossible to crown just one, but sweet potato soup is definitely in the running – loaded with beta-carotene, fiber, and vitamins, plus healthy fats from coconut milk when you keep the add-ins light.
What flavors pair well with sweet potatoes?
Think warm spices (coriander, cinnamon, smoked paprika), ginger, garlic, apples or pears, coconut, lime, chili heat, and fresh herbs like cilantro or thyme. The combinations are endless!
Conclusion
This creamy sweet potato soup is one of those recipes I reach for the moment the air turns crisp. It’s nourishing without feeling “healthy” in a boring way, comes together with zero fuss, and somehow tastes even better when reheated for lunch the next day. One pot, a handful of pantry staples, and you’ve got pure cozy in a bowl. Sweet potato soup this good deserves a permanent spot in your fall-and-winter rotation!
If you make this sweet potato soup, drop a comment below and let me know how it turned out. Did you go heavy on the smoked paprika or add an extra swirl of coconut milk? Snap a photo and tag me (I love seeing your bowls!). And if you’re craving more cozy soups, check out my Roasted Butternut Squash Soup or Curried Carrot Ginger Soup next.
Now grab a spoon… dinner’s waiting! 🥄🧡
Enjoy!
Creamy Sweet Potato Soup Recipe
- Yield: 4–6
Description
Cozy, creamy, and packed with sweet-smoky flavor, this vegan sweet potato soup is healthy comfort food at its finest. Ready in under an hour!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 medium sweet potatoes (about 1½ lbs / 680 g), peeled and cubed into 1-inch pieces
- 1 medium apple, peeled and chopped (Honeycrisp or Granny Smith)
- 3 garlic cloves, grated
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups (720–960 ml) vegetable broth
- 1 can (14 oz / 400 ml) full-fat coconut milk, 1/4 cup reserved for garnish
- Optional garnishes: pepitas, fresh cilantro, Aleppo pepper or red pepper flakes, and crusty bread
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, a heaping teaspoon of salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, 5–8 minutes.
- Add the sweet potatoes and apple. Cook, stirring occasionally, until they just begin to soften around the edges, about 8–10 minutes.
- Stir in the garlic, ginger, ground coriander, and smoked paprika. Cook for 30–60 seconds, stirring, until very fragrant.
- Deglaze the pot with the apple cider vinegar, then pour in 3 cups of vegetable broth and all but 1/4 cup of the coconut milk. Stir to combine, bring to a boil, then reduce the heat, cover, and simmer until the sweet potatoes are completely tender, 20–30 minutes.
- Remove from the heat and let cool slightly. Working in batches, carefully transfer the soup to a blender and blend until silky smooth, venting the lid so steam can escape. Alternatively, use an immersion blender in the pot.
- If the soup is thicker than you like, blend in up to 1 additional cup of vegetable broth until it reaches your desired consistency. Taste and adjust salt and pepper.
- Serve warm, topped with a swirl of the reserved coconut milk, pepitas, cilantro, and a pinch of Aleppo or red pepper flakes. Serve with crusty bread for dunking.
Notes
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- The apple adds natural sweetness and balance; use a tart variety like Granny Smith or a sweet-tart Honeycrisp.
- Smoked paprika adds the key sweet-smoky flavor; try not to skip it.
- For an extra-smooth soup, blend in smaller batches and take your time.
- Add broth gradually until you reach your perfect thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 9g
- Sodium: 391mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
