This smooth sweet potato soup is cooked with new ginger and onions and mixed with coconut milk, to make a sweet and exquisite flavor. Present with a green plate of mixed greens and toasted loaf for a simple feast.

While I appreciate sweet potatoes in an assortment of ways, including sweet potato dish, pounded sweet potatoes, or sweet potato flapjacks, nothing beats a warm bowl of rich soup on a cold day,This soup can be delighted in without anyone else, as a side to a major serving of mixed greens, or in a toasted soup bowl or roll. Here are a couple of more motivations to adore it:

Sleek and smooth

It’s the ideal equalization of sweet and appetizing

Made with fragrant flavors from onion and garlic

Fulfilling and encouraging

I for the most part make a major clump of this soup and afterward gap and freeze remains for some other time.


To begin, you’ll need the accompanying fixings

weet Potatoes: when shopping, you may see sweet potatoes marked as “yams”. Genuine yams are infrequently found in supermarkets so undoubtedly in the event that you do get a few “yams”, they are likely simply sweet potatoes.

Full-fat Coconut Milk: this soup utilizes without dairy milk to include flavor and smoothness

Yellow Onion: the onion gives this soup season. In case you’re similar to me and cry one such a large number of tears while slashing onions, flush and absorb the onion water heretofore!

Vegetable Broth: you can likewise utilize water

Garlic: garlic adds flavor to the soup. Substitute with garlic powder in the event that you don’t have any new garlic available.

Ginger: ideally crisp ginger however you can likewise utilize ground ginger

Oil – or some other oil of decision

Salt and Pepper

Step by step instructions to MAKE SWEET POTATO SOUP

When you have the fixings, it’s an ideal opportunity to make soup!

Cook Garlic and Onion: Heat an enormous pot or Dutch stove over medium-low warmth. Include oil, garlic, and ginger. When the garlic begins to seem straightforward, include the onions and cook until they seem straightforward, around 5-7 minutes.

Include Remaining Ingredients: Add the sweet potatoes and increment the warmth to medium. Include salt, pepper, coconut milk, and vegetable soup.

Spread and Simmer: Bring to a bubble and decrease the warmth to a stew. Spread and cook for 25 minutes, or until the potatoes are delicate and cooked through.

Mix: Carefully move the blend to your blender. You may need to do this in two groups, contingent upon the size of your blender. On the other hand, utilize a drenching blender. Procedure until delicate and rich.

Season and Serve: Transfer soup back to the pot and alter flavoring, if necessary. Serve or store for some other time.


1 tablespoon oil, I utilize avocado oil

1 clove garlic, minced

1 tablespoon ground crisp ginger, or 1/4 teaspoon ground ginger

1 medium yellow onion, diced

3 medium sweet potatoes, around 2 pounds, stripped and diced

2 ½ cups low-sodium vegetable juices

1 cup full-fat coconut milk

½ teaspoon ocean salt, more to taste

⅛ teaspoon dark pepper, to taste


Warm oil in an enormous pot or Dutch stove over medium-low warmth. Include garlic, ginger, and onion and cook until onions begin to seem straightforward, around 5 minutes.

Include the sweet potatoes, vegetable juices, coconut milk, salt, and pepper. Increment warmth to medium-high.

When it reaches boiling point, lessen the warmth to medium-low to carry it to a stew. Spread and cook for 25 minutes, or until the potatoes are cooked through.

Utilizing a drenching blender, cautiously mix until rich and smooth. On the other hand, utilize your blender to process. You may need to complete two groups, contingent upon the size of your blender. Alter flavoring, if necessary. Trimming and serve.

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