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Creamy Sweet Potato Soup

Creamy sweet potato soup made by simmering cubes until very tender, then blending completely smooth for a velvety texture. Finished with coconut milk and orange juice for a warm, lightly spiced swirl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy sweet potato soup
  • 3 lb sweet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 4 cup vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • 1 orange Juice of 1 orange.
  • 0.25 tsp salt and pepper To taste; use as needed for generous seasoning.
  • 1 toasted pepitas and cream for serving For topping; toasted pepitas plus a swirl of cream.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened and fragrant.
  2. Add the garlic and grated ginger and cook for 2 minutes, stirring so the garlic doesn’t brown.
Bloom spices
  1. Stir in cinnamon, nutmeg, and cayenne and cook for 1 minute until aromatic.
Simmer soup base
  1. Add the broth and the cubed sweet potatoes, then simmer for 25-30 minutes until very tender.
Blend smooth and finish
  1. Blend the soup completely smooth with an immersion blender until no chunks remain.
  2. Stir in the coconut milk, maple syrup, and orange juice, then return to a gentle simmer over medium-low heat.
  3. Season generously with salt and pepper, adjusting to taste.
  4. Serve hot topped with toasted pepitas and a swirl of cream.

Notes

For extra-silky texture, blend until completely smooth and keep the soup at a gentle simmer after adding coconut milk so it stays creamy. Store leftovers in the refrigerator up to 4 days; reheat gently and add a splash of broth if needed. Freezing is yes for up to 2 months—thaw and reheat slowly. For a lighter option, use light coconut milk (or half coconut milk and half broth) to reduce richness while keeping the orange-cinnamon flavor.