Sweet Potato Soup With Coconut Milk: Creamy Comfort in a Bowl Recipe

Introduction

This Sweet Potato Soup with Coconut Milk is a creamy, comforting dish perfect for chilly days. Combining sweet potatoes and coconut milk creates a rich and velvety texture that’s both satisfying and flavorful.

Ingredients

• 5 ml (1 tsp) vegetable oil
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 473 ml (2 cups) sweet potato, cubed (approx. 300g)
• 5 ml (1 tsp) thyme
• 2.5 ml (1/2 tsp) salt
• 237 ml (1 cup) water + more to thin out the soup
• 237 ml (1 cup) coconut milk

Instructions

1. Step 1: Sauté the sliced red onion and minced garlic in vegetable oil in a large saucepan until they become clear.
2. Step 2: Add the cubed sweet potato, thyme, and salt, stirring thoroughly. Allow them to brown slightly for 3-4 minutes over high heat.
3. Step 3: Pour in enough water to fully submerge the sweet potatoes, cover with a lid, and bring the mixture to a rolling boil. Then, reduce the heat and simmer for 10-15 minutes until the sweet potatoes are tender.
4. Step 4: Stir in the coconut milk. Use an immersion blender to puree the soup, or let it cool slightly and blend it in a countertop blender.
5. Step 5: Blend until the mixture is completely smooth. If you prefer a thinner soup, add more water until you achieve the desired consistency. Taste and adjust the salt as necessary. Rewarm in the saucepan if needed.
6. Step 6: Enjoy the soup! For serving, garnish with a few potato twisters and a sprinkle of fresh cilantro for an extra touch of flavor.

Tips & Variations

• Use full-fat coconut milk for a richer, creamier consistency.
• Add a sprinkle of cayenne pepper or red pepper flakes to introduce a subtle heat.
• Top with a drizzle of coconut cream and toasted coconut flakes for extra flavor and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup has thickened upon cooling, add a splash of water or coconut milk while reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this soup?

Sweet potatoes provide a natural sweetness and creamy texture that pairs beautifully with coconut milk, but you can substitute with regular potatoes if needed. Keep in mind the flavor and texture will be slightly different.

Is this soup suitable for vegans?

Yes, this soup is completely vegan as it uses vegetable oil and coconut milk without any animal products.

Sweet Potato Soup With Coconut Milk: Creamy Comfort in a Bowl Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

This Sweet Potato Soup with Coconut Milk is a creamy, comforting bowl of goodness perfect for cozy days. Featuring tender sweet potatoes simmered with aromatic garlic, thyme, and red onion, and blended smoothly with rich coconut milk, it offers a delightful balance of natural sweetness and savory warmth. Easy to customize with spices and garnishes, this soup is a wholesome and satisfying meal or starter.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 5 ml (1 tsp) vegetable oil
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 473 ml (2 cups) sweet potato, cubed (approx. 300g)
• 5 ml (1 tsp) thyme
• 2.5 ml (1/2 tsp) salt
• 237 ml (1 cup) water, plus more to thin out the soup
• 237 ml (1 cup) coconut milk

Instructions

1. Sauté Aromatics: Heat the vegetable oil in a large saucepan over medium heat. Add the sliced red onion and minced garlic, sautéing until the onion becomes translucent and soft, releasing their aromas.
2. Add Sweet Potatoes and Seasonings: Stir in the cubed sweet potatoes, thyme, and salt. Cook over high heat for 3-4 minutes, stirring occasionally, allowing the sweet potatoes to brown slightly to deepen flavor.
3. Simmer: Pour in enough water to cover the sweet potatoes completely. Cover the saucepan with a lid and bring the mixture to a rolling boil. Once boiling, reduce heat to low and simmer gently for 10-15 minutes until the sweet potatoes are tender and easily pierced with a fork.
4. Add Coconut Milk and Blend: Stir the coconut milk into the pot. Using an immersion blender, puree the soup in the saucepan until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender until creamy.
5. Adjust Consistency and Reheat: If the soup is too thick, add additional water gradually to reach your preferred consistency. Taste the soup and adjust the salt if necessary. Rewarm the soup gently over low heat if needed.
6. Serve and Garnish: Ladle the soup into bowls and garnish with potato twisters and fresh cilantro for added texture and flavor. Serve warm and enjoy!

Notes

• For creamier texture and richer flavor, use full-fat coconut milk instead of the lighter version.
• Add a pinch of cayenne pepper or red pepper flakes to introduce a subtle heat.
• Top with a drizzle of coconut cream and toasted coconut flakes to enhance crunch and coconut flavor.

Keywords: sweet potato soup, coconut milk soup, creamy soup, vegetarian soup, easy soup recipe, comfort food, healthy soup