Creamy Coconut Ginger Sweet Potato Soup

Why You’ll Love This Recipe

• It has a naturally creamy texture without needing heavy cream.

• The combination of coconut and ginger creates a balanced sweet and savory flavor.

• It’s easy to make with simple, wholesome ingredients.

• Perfect for meal prep and tastes even better the next day.

• Suitable for vegan and dairy-free diets.

• Comforting, filling, and packed with nutrients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 pounds sweet potatoes, peeled and cubed
4 cups vegetable broth
1 can (13.5 ounces) full-fat coconut milk
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Juice of 1/2 lime
Fresh cilantro for garnish (optional)

Directions

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.

3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add the cubed sweet potatoes, vegetable broth, cumin, salt, and pepper. Stir well.

5. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.

6. Remove the pot from heat and blend the soup until smooth using an immersion blender, or carefully transfer to a countertop blender in batches.

7. Stir in the coconut milk and lime juice. Taste and adjust seasoning if needed.

8. Return to low heat for a few minutes to warm through.

9. Ladle into bowls and garnish with fresh cilantro if desired.

Servings and timing

Servings: 4 to 6 servings

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

• Add a pinch of red pepper flakes or a dash of curry powder for extra heat.

• Stir in a tablespoon of peanut butter for a subtle nutty depth.

• Add carrots or butternut squash for additional sweetness and complexity.

• Top with roasted chickpeas for added texture and protein.

• Use light coconut milk for a slightly lighter version.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in freezer-safe containers for up to 3 months. Leave some space at the top of the container to allow for expansion.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave in 30-second intervals, stirring between each interval. If the soup thickens too much after storage, add a splash of broth or water to reach your desired consistency.

FAQs

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for the best flavor and texture, but canned sweet potatoes can work in a pinch. Be sure to drain and rinse them well before using.

Is this soup spicy?

The soup has a gentle warmth from the ginger but is not spicy. You can add chili flakes or fresh chili if you prefer more heat.

Can I make this soup ahead of time?

Yes, this soup is excellent for meal prep and often tastes even better the next day as the flavors deepen.

Can I use ground ginger instead of fresh?

Fresh ginger provides the best flavor, but you can substitute about 1/2 teaspoon of ground ginger if needed.

What type of coconut milk should I use?

Full-fat coconut milk gives the richest, creamiest texture, but light coconut milk can be used for a lighter version.

Can I make this soup in a slow cooker?

Yes. Sauté the aromatics first, then add all ingredients except coconut milk and lime juice to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, blend, then stir in coconut milk and lime juice.

How can I make it thicker?

Reduce the amount of broth slightly or simmer the soup uncovered for a few extra minutes to thicken.

How can I make it thinner?

Simply add extra vegetable broth or water until you reach your desired consistency.

What can I serve with this soup?

It pairs beautifully with crusty bread, a simple green salad, or a grilled cheese sandwich.

Is this soup gluten-free?

Yes, as long as your vegetable broth is certified gluten-free, the soup is naturally gluten-free.

Conclusion

Creamy Coconut Ginger Sweet Potato Soup is a simple yet deeply satisfying dish that brings together sweet, savory, and subtly spicy flavors in one comforting bowl. Easy to prepare and perfect for leftovers, it’s a nourishing recipe you’ll find yourself returning to again and again.

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