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Creamy Sweet Potato Soup

Creamy sweet potato soup made smooth with an immersion blender for a velvety texture, simmered until the potatoes are very tender. Finished with coconut milk, maple syrup, orange juice, and warm spices for a cozy American main-dish bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Vegetable or chicken broth
  • 4 cup vegetable or chicken broth
Sweet potatoes base
  • 3 lb sweet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp olive oil
Coconut milk and flavor
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp maple syrup
  • 1 orange juice of 1 orange
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
Seasoning and serving
  • 0.25 salt and pepper to taste
  • 0.25 toasted pepitas for serving
  • 0.25 cream for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Heat the olive oil in a large pot, then sauté the onion for 5 minutes until softened and translucent.
  2. Add the garlic and grated ginger and cook for 2 minutes, stirring, until fragrant.
  3. Stir in the cinnamon, nutmeg, and cayenne, then cook for 1 minute to bloom the spices.
Simmer until very tender
  1. Pour in the broth and add the cubed sweet potatoes, then simmer for 25-30 minutes until very tender.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender until no chunks remain.
  2. Stir in the coconut milk, maple syrup, and orange juice, then return to a gentle simmer.
  3. Season generously with salt and pepper to taste, adjusting until the flavors pop.
Serve
  1. Ladle into bowls and top with toasted pepitas and a swirl of cream.

Notes

For the smoothest texture, blend the soup while it’s hot and pause to scrape any thicker bits from the bottom. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 3 months. To make it dairy-free, skip the cream swirl and serve with extra toasted pepitas or a drizzle of coconut milk instead.