Go Back

Creamy Sweet Potato Soup

Creamy sweet potato soup made silky-smooth with an immersion blender and a gentle simmer with coconut milk and orange juice. Sautéed onion, garlic, and ginger create a warm, spiced base, finished with pepitas and a swirl of cream.
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: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion for 5 minutes until softened and fragrant.
  2. Add the garlic and ginger to the pot. Cook for 2 minutes, stirring, until the aroma turns noticeably stronger.
Bloom the spices
  1. Stir in the cinnamon, nutmeg, and cayenne. Cook for 1 minute to toast the spices.
Simmer until tender
  1. Add the broth and sweet potatoes to the pot. Simmer for 25-30 minutes until the sweet potatoes are very tender.
  2. Blend the soup completely smooth with an immersion blender. Blend until no chunks remain and the texture looks velvety.
  3. Stir in the coconut milk, maple syrup, and orange juice. Return to a gentle simmer for just long enough to warm through.
Season and serve
  1. Season the soup generously with salt and pepper. Taste and adjust so the spices and sweetness are balanced.
  2. Ladle the soup into bowls. Top each serving with toasted pepitas and a swirl of cream.

Notes

For the smoothest texture, blend the soup while it’s hot but not violently boiling, and then simmer gently after adding coconut milk to prevent separation. Store leftovers in the refrigerator up to 4 days. Freeze yes—cool completely first, freeze up to 3 months, and reheat gently, stirring well. For a dairy-free swap, use coconut cream or extra coconut milk for the serving swirl instead of regular cream.