So easy to make! This Creamy Sweet Potato Soup is a real ‘comfort‘ in a bowl. You get the maximum taste of sweet potato, without roasting them. Serve it as an appetizer or with some bread as a light meal on its own — you will always ask for more!
It does not matter what kind of sweet potato you use; it would always be satisfying and delicious.
Expect some noticeable difference in the color of the soup, though. But don’t you worry about the flavor — slightly sweet, with a hint of saltiness and spice.
Serve it with a baguette or some toasted homemade white bread, and you’re good to go!
WHAT YOU NEED TO PREPARE CREAMY SWEET POTATO SOUP
HOW MUCH COCO MILK SHOULD I USE?
I use two cups for every half a kilo of sweet potatoes. That for me gives a perfect consistency (and creaminess) of the soup.
If you want it creamier, use more, and vice versa. Whatever your preference is, do not forget to taste and adjust the seasoning once you have pureed the vegetables.
HOW TO MAKE EASY SWEET POTATO SOUP
Start by toasting the desiccated coconut (photo 1).
Using a medium-sized pan, heat the olive oil over medium-high heat. Once the oil is ready, add garlic and onion. Cook until the onion has softened.
Add the celery, sweet potatoes, salt, pepper, chili flakes, and milk (photo 2).
Cover with a lid and bring to a boil. Lower the heat to medium-low and simmer until the vegetables are cooked.
Take the pan off the heat and use a hand blender to blitz the vegetables (photo 3).
Once you get a smooth texture, adjust the seasoning by adding more salt or pepper (photo 4).
Cover with a lid and place the pan back in the heat. Adjust the temperature to medium-high and bring the soup to a boil. Take the pan off the heat.
Serve, with some toasted coconuts, and fresh coriander on top.
TIPS ON MAKING THIS CREAMY SWEET POTATO RECIPE
- You can toast the coconuts on the stovetop or in the oven, as long as they’re not burnt.
- Coconut cream can be a substitute for coconut milk. You have to dilute it, though, by mixing it with some water.
- Chop the sweet potatoes into small, identical cubes to cook them faster — and at the same time.
- A stand blender can also be used to puree the soup. Make sure that you wait for the soup to cool down a bit before pureeing it in batches.
IF YOU ARE LOOKING FOR MORE VEGETABLE RECIPES, THEN YOU MIGHT LIKE:
- Cucumber Mint Lemonade
- Chocolate and Beetroot Brownies
- Green Beans with Garlic
- Herb Roasted Chicken with Fennel
OR IF YOU WANT MORE IDEAS FOR SOUP RECIPES, THEN HEAD STRAIGHT TO MY SOUP COLLECTION!
Sweet Potato Coconut Soup
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped finely
- 1 stalk celery, chopped thinly
- 1/2 kg sweet potatoes, chopped into small cubes
- 2 cups coconut milk
- salt and pepper, to season
- 1/4 cup desiccated coconut
- fresh coriander, for garnish
Instructions
PREPARING THE GARNISH:
- Toast the coconuts, either on your stovetop or in the oven. Keep an eye on them so they don't burn.
MAKING THE SOUP:
- Heat the olive oil on a medium-sized pan, over medium-high heat.
- Once ready, add garlic and onion. Cook for a few minutes until the onion turns soft.
- Add celery, sweet potatoes, salt, pepper, chili flakes, and coconut milk. Mix to combine.
- Cover with a lid and bring to a boil.
- Adjust the heat to medium-low and simmer until the vegetables are cooked.
- Take the pan off the heat and use a hand blender to puree the cooked vegetables until you get a smooth texture.
- Taste and adjust the seasoning by adding salt (and/or pepper). Mix.
- Cover with a lid and bring the pan back into medium-high heat. Bring to a boil.
SERVING YOUR SWEET POTATO COCONUT SOUP:
- Transfer the soup into bowls, top with toasted coconuts and fresh coriander.
- Serve.
Video
Notes
- You can substitute coconut cream for coconut milk, but you have to mix it with water to dilute it a bit.
- Chop the sweet potatoes into small, equal cubes. It makes them easier to cook at the same time — and in less time.
- Feel free to use a stand blender to puree the vegetables, if that’s what you have. Make sure you wait for the vegetables to cool down before pureeing them in batches.
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