Silky Ginger Sweet Potato Soup.
Hugs hugs hugs for us all!
Silky sweet potato soup just SOUNDS like something I want to eat on a Monday. Another big hug in a bowl; a comforting, smooth pot of flavor that is satisfying and generally not terrible for us. I think it’s even accidentally vegan. Fantastic! Let’s chat about it.
This sweet potato soup has that melt-in-your-mouth goodness. It’s a little zingy from the fresh ginger. It’s rich from the coconut milk but also light since it’s pureed and not weighed down from any flour or cream.
The insane person in me considered adding a bit of pulled pork to my own personal bowl, but what psychotic brain would do a thing like that?
(Me.)
A few years ago I made a Thai curry butternut squash soup that has been a major favorite. It probably comes as no surprise that I adore all things coconut and curry! And I wanted to do something similar but not repeat the curry thing with… just sweet potatoes. They are practically the same thing anyway – I swap them all the time. You know?
So this is a sort of similar yet totally different kind of soup. Because it’s the internet and I said so!
It starts with some onions that get all caramely and sweet. This isn’t a necessary step, as without it you could easily have this soup done in about 35ish minutes. But it adds such a lovely depth of flavor – another version of sweetness that still has a savory bite, and when combined with the ginger? Oooh! Going to flavor town.
You can totally use your immersion blender here if you want. I loathe immersion blenders. I think they make a mess ALL THE TIME and they never get soup as smooth as I want it. I’ve tried all the “good ones” too! I’d rather carefully pour my soup in my favorite blender and then boom – it’s whipped and silky and perfect.
On top, I like to add a few things for crunch. Sliced green onions and then some hemp hearts, which end up adding a few good-for-us benefits! You can also do croutons like these garlic toast croutons or brown butter croutons or something else wonderfully crouton-y. I was out of GOOD bread. You know, the Ina kind of GOOD.
An extra drizzle of coconut milk or even cream here not only makes it pretty but adds one more little touch of richness! It’s super creamy and incredible and warms you to the core.
Already feeling better on this Monday!
Silky Ginger Sweet Potato Soup
Ingredients
- 2 tablespoons coconut oil
- 1/2 sweet onion diced
- 2 garlic cloves
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 4 cups peeled sweet potato cubes this was 2 medium sized potatoes for me
- 2 cups low-sodium vegetable stock
- 1 14-ounce can coconut milk (I like full-fat, but light is fine!)
- 2 green onions thinly sliced for topping
- 2 tablespoons hemp hearts for topping
- extra coconut milk or cream for drizzling
Instructions
- Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Stir in the garlic, ginger, salt and pepper. Cook for about 5 to 6 minutes. Stir in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally, until the sweet potatoes start soften and get a little golden too. Pour in the vegetable stock and bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 15 to 20 minutes, just until the sweet potatoes soften.
- Once the potatoes are fork tender, turn off the heat. Use an immersion blender or carefully pour the mixture into a regular blender (and cover the lid with a towel!), blending until pureed and smooth. Add in the coconut milk and blend again until smooth.
- Pour the mixture back into the pot. Taste it and season additionally with more salt and pepper if needed. Heat over medium-low heat until warmed through.
- Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.
Did you make this recipe?
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I appreciate you so much!
That’s a work of soup art.
63 Comments on “Silky Ginger Sweet Potato Soup.”
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This is so gorgeous and it sounds so rich and cozy! I really want to try this!
thanks ashlyn!!
Sorry but my immersion blender is one of my favorite kitchen appliances. I guess I don’t care if it’s that smooth. I remember the days of trying to pour hot soup into a blender or food processer without spilling it or burning myself. Will try this with some of the butternut squash I bought late in the fall.
i know i am totally in the minority jill! everyone loves the immersion blender!
Definitely trying this soup! Looks so good.
thanks emily!
I loveee sweet potatoes and ginger always give a good kick to meals. This is definitely going on my soup meal plans:)
Alexis | Simple Health Style
http://simplehealthstyle.com
thanks alexis!
Thank you for making meat free recipes! Yours are the best!
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Thank you for the wonderful recipe! I added fresh turmeric and it’s turned out wonderful😊
Nadi – How much tumeric dud you add?
thanks nadi!
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I made this last night and it was amazing! My 2 year old loved it too!
so glad you guys liked it!
You are amazing! I am a huge soup person and this was an awesome soup!! Made some French bread to go with it.
And to go along with the coconut I made haupia for dessert. :)
This sounds perfect for this cold weather (so wanting spring). Tom is a picky eater but often, if he doesn’t know a certain ingredient is in the recipe he will eat it and love it. He insists he hates pumpkin but if I don’t announce Thars what it us, he will like it in a recipe. The reason for this ramble, he supposedly hates sweet potatoes. My dilemma us how to serve this and not say it’s sweet potato soup!
hahaha i can totally relate!! eddie “hates pumpkin” but i can’t tell you how often i served him pumpkin ravioli this past fall…
I see this recipes looks very yummy and different from other. i like these type f recipes.thanks for sharing with us.
Doubled the ginger. All 3 kids liked it. Nice change from my usual carrot soup.
so glad you liked it! xo
This was seriously amazing. I used sweet Asian potatoes (that is what I had on hand), light canned coconut milk from Trader Joe’s, and the vegetable stock from Trader Joe’s. Literally one of my favorite soup recipes. Thanks for sharing!
so glad you liked it jenn!
Made this and it was wonderful! I made it in the slow cooker. Sauted the onions, garlic and ginger and then put everything in the slow cooker. Used my emulation blender when the sweet potatoes were soft.
It was supposed to be 5 stars!
Hello! Would you mind sharing what time/temperature worked for you when making the dish in a slow cooker? Thanks!
YUM! Any idea how to translate this recipe for an Instant Pot?
Great recipe. I never follow exactly. I added bacon. traded the olive oil for bacon grease and used the crumbled bacon for garnish. Mine did not approach vegan, but the flavor with bacon added is worth it. Healthy dinner despite of the meat fat.
Oh my goodness! This is delicious. I loved how thick the soup was. Definitely a keeper!
I love this soup! I had roasted my sweet potatoes earlier this week and used them but the caramelization made the soup a little too sweet. I added a tsp of paprika and zest of a whole lemon and it turned out perfectly. Thanks for the recipe!
Can leftovers of silky smooth sweet potatoe soup be frozen?
This turned out perfectly. Never would have thought to cook the squash without liquid for the first part. Used the blender and am loving the silky smooth texture!
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It says it makes 4 servings but how big is a serving? 1 cup? More? Thanks.
Absolutely delicious! Just made this recipe tonight, just as described! A wonderful addition to my Winter Soup repertoire. Totally warms you up from top to bottom. Thank you!
Loved this recipe! I used almond milk instead of the coconut milk..still came out delicious and smooth. The garlic and ginger is the perfect addition as well!
Thanks for this recipe! I had a bumper crop of sweet potatoes in my garden last summer and needed to find a way to use them. I made the soup exactly as written, using my clunky old blender, and it turned out beautifully – it is indeed very silky. I look forward to making it again.
Made this tonight for dinner as written, but doubled the recipe. After the first taste, I thought a little brown sugar would be nice, but my husband said it’s perfect the way it is. I think it’s a tiny bit too peppery, but definitely a keeper. I plan on making it again and again.
This was really good. Don’t skimp on the ginger. I didn’t have coconut milk so we used a combination of regular whole milk and cream.
OMG I followed this recipe to the letter and it was amazing. I ended up adding more ginger, which added a bit of zing which worked really well. I’ll be making this soup again.
OMG I followed this recipe to the letter and it was amazing. I ended up adding more ginger, which added a bit of zing which worked really well. I’ll be making this soup again.
Wanting to know if this would work served chilled? Perhaps with a dollop of appropriately flavoured ice cream, perhaps coriander, lime, coconut? Any thoughts anybody?
Wanting to know if this would work served chilled? Perhaps with a dollop of appropriately flavoured ice cream, perhaps coriander, lime, coconut? Any thoughts anybody?
Soup is out of this world! Such a simple list of ingredients that comes together in such a delightful way! I look forward to adding this to our regular rotation. Mmmm
I made this tonight and I absolutely loved it! I did not have coconut oil so I used olive oil and I had yellow onions not sweet but it still came together really nicely. I’m so happy I doubled the recipe so I can freeze and have more later! I would love it if the nutritional information was listed but still a new favorite for me.
Amazing recipe! Made for a lovely, cozy meal for a gloomy Sunday.
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This came out great!! I didn’t have coconut milk on hand, so substituted with 1 cup of cottage cheese. Thank you for sharing this wonderful recipe, it’s a keeper!
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lovely recipe but not silky smooth. Does. the liquid
to sweet potato ratio affect how smooth it ends up?
you blend the soup to make it smooth.
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Hi, are you able to tell me approximately how many calories would be in day 250 ml bowl of soup? Thank you! So delicious!!! I love it!Â
This recipe saved my life hahaha
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I tried a sweet potato and ginger soup at a restaurant recently and thought this sounds easy enough to make. I came across your page and made this at home. It’s sooo yummy and tastes just like the restaurant’s version. I was also happy to try my immersion blender which I received as a wedding gift over 2 years and has never been used! Thank you for sharing your recipe.Â
First time using coconut milk in soup and it certainly adds flavour.
Hubby tried it despite not “liking” sweet potatoes and actually had a full serving.
Very delish recipe!
Planning on making it for the Sunday School Soup lunch Fundraiser next month
I had cup of a similar soup at a cafe recently and fell in love with it, and I had to find a way to make it myself! Just made this today and it hit the exact same itch. Light but creamy, with a silky smooth texture. I did find that it needed a bit of acid to balance out the soup, the juice of one lime at the end did the trick perfectly. Absolutely stellar with croutons, would also be the best accompaniment with half a sandwich. Will have to make again when the weather starts to get cold.
I forgot what i was doing and it simmered longer than it was supposed to. Liquid velvet is what i have..so making this all winter! Husband even asked for more.
Fabulous soup! Your recipe was perfect for the roasted yams left over from Thanksgiving dinner.  I love fresh ginger and coconut.  I think I will toss some roasted pumpkin seeds on top along with the chopped scallion.s. Wonderful, hearty soup —A keeper. Thank you so muchÂ
I doubled the sweet potatoes to make it thicker.
Exactly what I was craving! A 1/2 tsp. Â of curry paste and a teaspoon of apple cider vinegar really brought this together for me! Â Thank you!!