Sweet Potato Soup

This sweet potato soup recipe is one of my favorite healthy comfort foods. Made with veggies, coconut milk, and spices, it's rich, creamy, and delicious.

Sweet potato soup

Jack and I spent the first official week of fall eating bowl after bowl of this sweet potato soup. I don’t know what it is about creamy orange soup, but for some reason, it just seems like the perfect meal on a chilly day. Its vibrant color brightens up gray, dreary weather, and its velvety broth warms you from the inside out.

Most years, I make my butternut squash soup or pumpkin soup on repeat at the start of fall, but right now, I’m still stuck on this sweet potato soup. It has a rich, sweet, and smoky flavor, with a tangy finish from apple cider vinegar. The texture is wonderfully smooth and creamy, which makes a single bowl feel really substantial.

If you find yourself craving cozy comfort food in the next couple of weeks, this sweet potato soup recipe is exactly what you should make. It’s simple, nourishing, and deliciously unexpected. Crusty bread for serving is optional, but highly recommended.

Sweet potato soup recipe ingredients

Sweet Potato Soup Recipe Ingredients

Another thing I love about this sweet potato soup recipe? To make it, you only need a handful of ingredients:

  • Sweet potatoes, of course! They give the soup its sweet flavor, vibrant color, and luscious texture.
  • An apple – It brings out the sweetness of the sweet potatoes.
  • Onion and garlic – For savory depth of flavor.
  • Coriander and ginger – They add warm, aromatic flavor to the soup.
  • Smoked paprika – It gives the soup its delicious smokiness.
  • Extra-virgin olive oil and coconut milk – For richness.
  • Vegetable broth – Use store-bought, or make your own.
  • Apple cider vinegar – For tang.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Sweet potatoes and apples in Dutch oven with wooden spoon

How to Make This Sweet Potato Soup

This sweet potato soup recipe is soup-er (I had to!) simple to make. Here’s how it goes:

First, sauté the veggies. In a large pot or Dutch oven, cook the onion until it softens, for about 5 minutes. Then, add the sweet potatoes and apple and cook until they start to soften, for another 8 to 10 minutes.

Pouring coconut milk into pot with sweet potatoes, apples, and broth

Next, stir in the seasonings. Add the garlic, ginger, coriander, and smoked paprika and stir until they’re fragrant. Then, mix in the apple cider vinegar, followed by the broth and the coconut milk. (Tip: I like to reserve 1/4 cup of my coconut milk for garnish. It creates such a pretty white swirl on the orange soup!)

Then, simmer. Bring the soup to a boil, cover the pot, and simmer until the sweet potatoes are tender.

Finally, puree the soup! Allow the soup to cool slightly before transferring it to a large blender and pureeing until smooth. (Alternatively, you could use an immersion blender for this step.) If the soup is too thick, blend in a little more broth. When it reaches your desired consistency, season to taste and serve.

That’s it!

Pot of creamy sweet potato soup

Sweet Potato Soup Serving Suggestions

When you’re ready to eat, portion the creamy sweet potato soup into bowls. Garnish it with a swirl of coconut milk, fresh cilantro, Aleppo pepper or red pepper flakes, and pepitas for crunch.

I often eat the soup as a meal on its own (with a thick slice of crusty bread, of course!), but it’s also fantastic with a salad or roasted vegetables on the side. Try pairing it with any of these recipes:


Sweet potato soup recipe

More Favorite Soup Recipes

If you love this sweet potato soup recipe, try one of these delicious soups next:

Sweet Potato Soup

rate this recipe:
4.93 from 105 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4
On a cold winter or fall night, warm up with this creamy sweet potato soup! It's healthy, comforting, and filled with delicious sweet and smoky flavor. Vegan and gluten-free.


Serving Options

  • Pepitas, for garnish
  • Fresh cilantro, for garnish
  • Aleppo pepper or red pepper flakes, for garnish
  • Crusty bread, for serving


  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
  • Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.


This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.


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Rate this recipe (after making it)

  1. Erika

    5 stars
    The soup is delicious! It is a must try.

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  2. Rosalinda

    5 stars
    that was delicious, thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rosalinda, I’m so glad you loved it!

  3. anne

    5 stars
    I LOVED IT!!!! I even gave some to a friend and offered to make some more for another friend! The addition of the crunchy bacon bits really seals all the flavors perfectly!
    Some adjustments:
    – For the coconut milk, I had an organic can that has a strong taste so I added about 1/3 to 1/2 of the can at the end since I had forgotten to add it to the pot to simmer with the rest 🙁
    – I didn’t have any celery so I used a carrot instead.
    – I used chicken broth instead of vegetable.
    – It was good even if I was missing the ginger, the apple, and coriander. Next time I will have them because I’m sure they bring lots of richness.
    – I had normal paprika and it turned out great.
    – My stove is really slow, so next time I’ll bring the pot to a boil and then let it simmer for 20-25 minutes – until tender.
    **It’s definitely gonna be a regular recipe for me. Thank you!!**

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the soup!

  4. Wendy

    3 stars
    This was ok – I think it would be way better with dairy free creamer and just a dash of coconut milk – it was way too coconuty for me and I love coconut!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Wendy, you could substitute unsweetened almond milk next time for a milder coconut flavor.

  5. Vanessa Bortnick

    5 stars
    This was amazing. I used evaporated milk instead of coconut and cumin instead of corriander as that’s just what I had. Still amazing. Also this recipe would be easy to change up to your personal preferences. I added a tablespoon of applesauce as well as cinnamon. Great recipe. Thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi Vanessa, I’m glad you loved the soup!

  6. Mitzi

    5 stars
    This recipe made a perfect St. Patrick’s Day lenten supper, especially with the green pepitas for garnish. I happened to have on hand a 2-lb sweet potato that needed to be consumed. The only thing I substituted was ground ginger because I didn’t have fresh on hand. I will make this again! Delicious!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved it!

  7. annet

    5 stars
    I’m making right now this for the 2nd time in a week, it was that good. The first time I didn’t have coriander so I used tarragon and parsley and it was delicious. Now we have coriander and it’s even better if that is possible. I might even like this more than butternut soup and it has a creamier texture than regular potato soup. Thank you!

    • Jeanine Donofrio

      I’m so happy to hear how much you’ve loved it!

  8. Jessica

    Can you sub vegetable broth with chicken broth?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jessica, that would work fine!

  9. Leah Joy

    5 stars
    I have been sick this week and need something full of vitamins and warmth. This was perfect! Absolutely full of flavor. I used Bone broth instead of vegetable and heavy cream instead of coconut. Will, make again and again.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you enjoyed the soup! Hope you’re feeling better too!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.