This healthy sweet potato coconut soup is ultra creamy, flavorful and perfect for the whole family to enjoy! Easy to make and ready to serve in about 30 minutes, it’s a cozy option for those cooler days and a great way to serve more veggies any day. {Gluten-free, vegan & paleo}
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One-Pot Coconut Sweet Potato Soup
This is one of those recipes that people ooh and aah over, but you know that, really, it couldn’t be easier.
Everything comes together in one-pot, and cooking the sweet potatoes in the seasoned broth infuses flavor deep into every bite. The coconut milk gives it that little something special, and the whole soup has a perfectly smooth, velvety texture without the addition of any heavy cream.
Great for a light meal or to serve alongside a rotisserie chicken or this turkey roast crock pot recipe for a hearty, filling meal that will warm you up from the inside out!
Hope you enjoy this easy sweet potato soup as much as we do, and if you love sweet potatoes, be sure to also check out these Mashed Sweet Potatoes with Coconut Milk and Cinnamon Sweet Potato Muffins too!
Dietitian’s Note:
Made with coconut milk, this healthy sweet potato soup doesn’t require the addition of any cream. It’s completely plant-based, and packed with vitamins A and C, as well as potassium and fiber! It’s also a gluten-free and paleo-friendly option for those with dietary restrictions.
Key Ingredient Notes
- Sweet potato: The sweet potatoes are the heart and soul of this recipe. You can use fresh or even frozen sweet potato cubes! Then, when meal time rolls around, you just have to toss the diced sweet potato in with the rest of the ingredients, and cook in the broth! If you use frozen cubes, you’ll need the equivalent of about 6 cups of diced sweet potato.
- Low sodium vegetable broth: If don’t require a vegetarian or vegan option, you can also sub in chicken broth.
- Full-fat coconut milk: Use canned coconut milk for this recipe since it’s nice and creamy and a great replacement for cream. Full fat is much creamier than lite, and really tops off this recipe.
How to Make Sweet Potato Soup with Coconut Milk – Step-by-Step
- Step 1 – In a large saucepan or Dutch oven, over medium-high heat, heat extra-virgin olive oil or coconut oil and add chopped onion and celery. Cook for 3-4 minutes or until soft, stirring occasionally. Next, add the minced garlic cloves and saute for 30 seconds.
- Step 2 –Stir in the diced sweet potatoes and dried thyme leaves. Pour in the broth.
- Step 3 – Partially cover with a lid and simmer over low heat for 20 minutes or until the sweet potatoes are easily pierced with a fork.
- Step 4 – Using a hand-held immersion blender or regular blender, puree the soup until smooth. Pour the blended soup back into pot (if using blender) and add coconut milk. Stir to combine. Season to taste. Drizzle with reserved coconut milk and add your favorite garnishes. Enjoy!
Scroll to the recipe card below for the complete recipe!
Tips for Blending into a Creamy Soup
There are a few different options for producing the a really rich and creamy soup! Feel free to choose the one that works best for you from the methods below:
- Immersion blender: The immersion blender is my FAVORITE way to puree soup and one of my most-used kitchen tools. It’s so quick and convenient since you can essentially blend the soup right in the pot and the results are always outstanding. Plus, the clean up is so easy! Just be sure to blitz the soup slowly at first to prevent it from splattering all over the place and wear an apron in case some of the soup splashes onto your clothes. I also love using the immersion blender for this Instant Pot Curried Butternut Squash Soup and Roasted Butternut Squash and Carrot Soup.
- Regular blender: A high powered blender is my second favorite method since it results in that same velvety texture that the immersion blender creates. Be sure to puree the soup in batches and never fill the blender more than half way full to prevent the hot liquids from exploding out of the blender, which can not only create a huge mess but may also result in a burn.
- Food processor: I don’t generally use a food processor to puree soup as I find it doesn’t produce that same ultra creamy texture that a blender would, but it is an option if that’s what you have on hand.
Storage & Reheating Guidelines
To refrigerate: This is a great soup to enjoy throughout the week for easy grab and go lunches. Let the soup cool completely and then transfer it to an airtight container. It will keep well in the fridge for up to four days.
To freeze: I don’t know about you, but I always have some soup stashed away in my freezer!
Place the cooled soup into sealable freezer bags, a freezer-safe container or try these Souper Cubes to freeze smaller portions. It will keep well for up to 6 months. Thaw frozen soup in the fridge overnight before reheating.
To reheat: You can reheat this sweet potato and coconut milk soup in the microwave or on the stovetop.
- Stovetop: Place the soup in a pot and place over medium heat. Stir occasionally to warm through evenly before serving. Don’t boil the soup as it may start to stick to the bottom of the pan; you just need to warm it through.
- Microwave: Place the soup in a microwaveable bowl and cover loosely. Heat on high for 2-3 minutes, stirring half way through.
Recipe FAQs
Yes, you certainly can! If you prefer a smooth and creamy soup, however, I recommend that you remove the skin prior to boiling the potatoes. It will provide a more velvety texture since little bits of skin won’t be floating around in the soup.
For sure! Just add the diced frozen sweet potato into the pot along with the broth and seasoning and allow it to simmer until the sweet potatoes are tender. Then proceed with the next steps.
What to Serve with Coconut Sweet Potato Soup
This creamy soup tastes great on it’s own but you can also jazz it up with some additional toppings!
Garnish it with:
- Roasted chickpeas
- Sourdough croutons
- Toasted coconut flakes
- Crispy bacon
- A squeeze of lime juice
- Sprinkle of cheese
- Fresh cilantro or parsley
- Diced green onion or chives
- A drizzle of additional coconut milk
Or, you can pair it with pomegranate quinoa salad, vegan falafel wrap, or a slice of fresh crusty bread for dipping.
Recipe Variations
- Add extra vegetables: Toss in some diced carrot or parsnip for extra flavor.
- For extra sweetness: Add a diced apple to the pot and allow it to simmer along with the sweet potato. Alternatively, you can add a bit of maple syrup.
- To add a kick of spice: Add a sprinkle of red chili flakes. You can also add paprika or chili powder for a deeper, more savory flavor.
More Healthy Creamy Soups
As a Dietitian, I love sharing ways to make rich, creamy soups without all the butter and heavy cream you normally find!
Sometimes the answer is simple, like pureeing and adding a can of coconut milk to this Roasted Butternut Squash Carrot Soup.
You can also add pumpkin puree to make this Thai Curry Chicken Soup extra nourishing and satisfying.
My family loves this Healthy Loaded Baked Potato Soup. Add all of your favorite toppings for a family-friendly meal!
Did you make this recipe? Scroll down to leave a rating and review!
Sweet Potato and Coconut Soup
Ingredients
- 1 tablespoons olive oil
- 1 small onion, diced
- 2 large celery stalks, diced
- 2 garlic cloves, minced
- 3 medium sweet potatoes, peeled and diced (about 6 cups diced)
- ½ teaspoon dried thyme leaves
- 4-5 cups reduced-sodium vegetable broth (or more if you prefer a thinner soup)
- 1 cup coconut milk, plus more for drizzling
- Salt and freshly cracked black pepper, to taste
Instructions
- In a large saucepan or Dutch oven, over medium heat, heat olive oil and add chopped onion, and celery. Cook for 3-4 minutes or until softened and fragrant, stirring occasionally. Next, add garlic cloves and saute for 30 seconds.
- Stir in diced sweet potatoes and dried thyme leaves. Pour in 4 cups of broth, partially cover and simmer for 20 minutes or until sweet potatoes are easily pierced with a fork.
- Using a hand-held immersion blender or regular blender, puree soup until smooth. Pour soup back into pot (if using blender) and add coconut milk. Stir to combine. If you would like your soup to be a thinner consistency, add more broth until desired consistency is reached. Season with salt and pepper, to taste. Distribute soup into bowls and drizzle with additional coconut milk or other suggested toppings, if desired.
Notes
- Prep sweet potato ahead or use ~6 cups frozen cubes for easy meal prep.
- Cut pieces evenly so they cook at the same rate.
- Use full-fat coconut milk for extra creaminess; shake can before opening.
- Blend with an immersion blender slowly, or purée in batches in a regular blender to avoid splatters.
Nutrition
This recipe was originally posted in February 2016 and was updated in January 2023 to include better tips and photos.
Looks delish! I’ve been looking for more healthy recipes- I’m doing the whole30 right now trying to get back on track after baby #2. Love your posts!
Thanks so much Sam! If you need any help with getting back on track, just let me know! Stay tuned for more healthy recipes ;)