This sweet potato soup with ginger is creamy, vibrant and naturally sweet, with a warm kick from fresh ginger and smoked paprika. It is blended with coconut milk instead of cream, so it is vegan and dairy-free, and a squeeze of lime at the end makes every spoonful bright.
Sweet potatoes for soup
Orange-fleshed sweet potatoes, often labeled yams in American stores, give the best color and creamy texture. White or purple sweet potatoes also work but taste starchier and less sweet. Cut them into even cubes so they cook at the same time.
Ginger and spice
Fresh ginger balances the sweetness of the potatoes with a gentle heat. Smoked paprika adds depth, cumin warmth, and cayenne a little fire. Adjust the cayenne to your taste.
Roasting for deeper flavor
For a caramelized flavor, roast the sweet potato cubes with oil and salt at 425°F for 30 minutes, then simmer them with the broth for just 10 minutes before blending.
Coconut milk makes it creamy
Full-fat coconut milk gives the richest texture. Light coconut milk works for a lighter soup. Coconut, ginger and lime are a classic combination in Caribbean and Southeast Asian cooking.
Finish with lime
Sweet soups can taste heavy. Fresh lime juice cuts through the sweetness and makes the flavors pop. Start with half a lime and add more to taste.
Healthy and filling
Sweet potatoes are packed with beta-carotene, vitamin C, potassium and fiber. They have a lower glycemic index than regular potatoes and keep you satisfied for hours.
Add protein
Blend in a can of chickpeas or white beans, or top each bowl with crispy roasted chickpeas, to make the soup a complete meal.
Variations
Add a tablespoon of red curry paste for a Thai version, a chipotle pepper for a smoky Mexican flavor, or a pinch of cinnamon and maple for a holiday soup.
Toppings
Coconut milk swirl, cilantro, toasted pumpkin seeds, chili flakes, crispy shallots or a spoon of yogurt all work beautifully.
Serving ideas
Serve with naan, a quinoa salad or a grilled cheese. For more orange soups, try our easy pumpkin soup or the roasted red pepper soup.
Kid friendly
Children often love this soup for its natural sweetness. Leave out the cayenne and serve with grilled cheese strips for dipping.
Make ahead
The soup tastes even better the next day, after the spices settle. It is perfect for weekly meal prep.
Storage
Chilled, the soup lasts 5 days; frozen, about 3 months. Whisk or blend after thawing if the coconut milk separates.
How to peel and cube sweet potatoes
Peel the potatoes with a vegetable peeler, cut a thin slice off one side so they sit flat, then cut into slabs, sticks and cubes. A sharp chef's knife makes the job safer, because dull blades slip on the firm flesh.
Thai red curry sweet potato soup
Stir two tablespoons of red curry paste into the onions, use the whole can of coconut milk and finish with lime, fish sauce or soy sauce, and plenty of fresh cilantro and basil.
Budget friendly
Sweet potatoes are cheap all year and especially in the fall, which makes this one of the most economical soups on the site.
Frequently asked questions
Do I need to peel sweet potatoes?
Peeling gives a smoother soup, but scrubbed skins can stay if you have a strong blender.
Can I use canned sweet potatoes?
Yes. Use about 4 cups of drained canned sweet potatoes and simmer for only 10 minutes.
Is sweet potato soup spicy?
It is mildly warm. Skip the cayenne for no heat at all.
