There’s something magical about a soup that wraps you up like your favorite cozy sweater—this Spiced Sweet Potato Soup does just that. It’s creamy, gently spiced, and topped with a lush coconut swirl that makes every bowl feel like a warm hug. I love making this when the weather turns cool, and the smell alone makes the whole house feel like fall. Let’s put on some chill music, light a candle, and turn humble sweet potatoes into something special!
Why You’ll Love This Recipe
This soup has become a fall favorite in my kitchen—for both weeknight dinners and cozy get-togethers. I first made it when I had leftover roasted sweet potatoes and a half-used can of coconut milk. The blend of warming spices, velvety texture, and that citrusy swirl on top? Instant win.
- Cozy, vibrant flavors with smoky, warm spices
- Naturally dairy-free and easily vegan
- Blends into a silky, creamy texture that feels indulgent
- Beautiful enough for a dinner party, easy enough for a weeknight
- Customizable swirl adds a little flair—and flavor
Ingredients Breakdown
Essentials
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Pinch of red pepper flakes (optional)
- 1.5 pounds (about 700 g) sweet potatoes, peeled and cubed
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) full-fat coconut milk
- 1 cup (240 ml) water (or more broth)
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
Pro Tips
- Use roasted sweet potatoes for extra depth of flavor.
- Canned pumpkin or butternut squash can substitute sweet potatoes.
- Swap olive oil for coconut oil for extra tropical flavor.
- Low-sodium broth allows better control of saltiness.
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté for 5–7 minutes until soft and golden at the edges.
- Stir in garlic and ginger. Cook for another 60 seconds until fragrant.
- Add cumin, paprika, coriander, cinnamon, and red pepper flakes. Stir constantly for 30 seconds to bloom the spices.
- Add sweet potatoes and stir to coat them in the spices.
- Pour in the broth, coconut milk, and water. Stir, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until the sweet potatoes are fork-tender.
- Season with salt and freshly ground black pepper to taste.
- Use an immersion blender to puree the soup right in the pot until creamy and smooth. (Or carefully transfer to a blender in batches.)
- For the swirl, whisk together coconut cream, lime juice, a pinch of salt, and maple syrup (if using).
- Ladle soup into bowls, spoon the swirl over top, and use a knife or toothpick to create a gentle spiral. Garnish as desired.
Chef’s Tips and Tricks
- Don’t skip blooming the spices—it intensifies the flavor beautifully.
- If soup thickens too much after blending, simply add a splash of water or broth to loosen.
- Forgot to chill your coconut milk? No worries—just spoon from the top of the can carefully.
- Taste the soup before serving and adjust salt and lime in the swirl as needed. Balance is key!
Recipe Variations and Serving Suggestions
- Spicier version: Add a chopped chipotle pepper or drizzle chili oil on top.
- Milder version: Skip red pepper flakes and use sweet paprika.
- Add protein: Toss in cooked lentils or top with crispy chickpeas.
- Double down on cozy: Serve with crusty sourdough, warm naan, or cornbread.
- Top it off: A sprinkle of toasted pumpkin seeds adds the perfect crunch!
FAQs
Can I make this soup ahead of time?
Yes! It actually gets better as it sits. Store in the fridge for up to 4 days, or freeze for up to 2 months. Just reheat gently and stir in a little water if it’s thickened too much.
What can I use instead of coconut milk?
Try oat milk or cashew cream for a similarly creamy but dairy-free result. Just note that the flavor will be slightly different.
Is this soup spicy?
It’s lightly spiced, but not hot. Omit the red pepper flakes if you’re serving kids or sensitive palates—and adjust the swirl to taste.
Can I use an Instant Pot?
Absolutely! Sauté the onion, garlic, and spices on Sauté mode. Add liquids and sweet potatoes, then cook on high pressure for 10 minutes with a natural release. Blend and swirl as usual.
Recipe Card
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- Pinch red pepper flakes (optional)
- 1.5 lbs sweet potatoes, peeled and cubed
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 tsp salt, to taste
- Black pepper to taste
- 1/2 cup coconut cream
- 1 tbsp lime juice
- 1 tsp maple syrup or honey (optional)
Instructions:
- In a large pot, sauté the onion in olive oil until softened.
- Stir in garlic, ginger, and spices. Cook for 1 minute.
- Add sweet potatoes, broth, coconut milk, and water. Simmer 25 minutes.
- Blend until silky. Season with salt and pepper.
- Mix coconut cream, lime, and maple syrup to make swirl.
- Serve with swirl and preferred garnishes.
Nutrition: ~230 calories per serving
Did you give this cozy bowl of goodness a try? I’d love to hear what you thought! Leave a comment below, tag me on Instagram @thekitchensaid, or hit that share button for your fellow soup lovers. We’re making everyday meals feel extra special—one swirl at a time.
