The Story Behind My Sweet Potato Soup
Alright, listen. Sweet potato soup wasn’t always my favorite — I once thought it was too much work, honestly, and I’d avoid making it, like crossing the street when you spot your ultra-chatty neighbor. But one rainy afternoon, half the groceries missing and just a couple of sad sweet potatoes rolling around my pantry, I gave it a go. Now? I make it pretty much every time the weather tries to bite my nose off. (And by the way, my youngest once told me this soup makes the whole house smell like autumn hugged our kitchen — I’ll take it.)
Why You’ll Love This Soup
So here’s the thing: I make this when I want something that’s warm, filling, but not heavy. My family goes totally nuts for it — it’s the first thing gone at our potlucks. (Except that time I accidentally doubled the garlic... my husband still teases me about "that vampire-proof year.") It’s great for when you’ve got sweet potatoes hanging around, or honestly, on those "no clue what’s for dinner" nights. Pro tip: this soup is my excuse for getting away with not serving bread. You honestly don’t need it, though sometimes I still do, just for fun!
What You Need (and My Unscientific Swaps)
- 3-4 medium sweet potatoes, peeled and diced (If they’re gigantic, just use two — or toss in an extra small regular potato, which actually makes it silkier!)
- 1 big onion, chopped (Yellow or red, doesn’t matter. My grandma swore by yellow but use whatever.
- 2 cloves of garlic, minced (Or a hefty squeeze of that garlic paste in a tube. Don’t judge.)
- 3 cups chicken or veggie broth (Store-bought is fine. Heck, I’ve used bouillon cubes in a pinch.)
- 1 can coconut milk (Or cream if you’re feeling decadent — once I used oat milk, tasted just fine.)
- 1 thumb-sized piece of fresh ginger, grated (Or a teaspoon ground. I’ll admit I skip it sometimes when I’m feeling lazy.)
- Salt and pepper to taste (This you really gotta do to your liking.)
- 1 teaspoon ground cumin (optional — my sister hates it, so sometimes I sneak it in anyway)
- A drizzle of olive oil or a pat of butter (Depends on my mood. Butter makes it richer.)
- Optional: Chili flakes, coriander to garnish, or a squeeze of lime — for a little zing!
Cooking This. Easy, I Promise!
- First, get a big-ish pot. Heat the oil/butter over medium heat. Dump in the onion, give it a stir, and let it get sorta translucent. (Don’t fret if some bits brown — just more flavour, as my Irish pal says.)
- Add that garlic and grated ginger. Stir for, I dunno, about a minute. It’ll start to smell like you’re a professional, I swear.
- Next, throw in the diced sweet potatoes. Mix it around. Here’s where I usually sneak a little taste — raw sweet potato isn’t great, but I sometimes do anyway.
- Pour in the broth. Bring everything to a gentle boil — not a wild one or things get a bit messy. Lower the heat, cover, and let it simmer until the potatoes are super soft. Maybe 20ish minutes. Honestly, I poke ‘em with a fork and if it slides in, it’s ready.
- Now, blend it all up. I use a stick blender right in the pot. If you only have a regular blender, batches work fine, just don’t fill it too full — hot soup everywhere is a nightmare (ask me how I know).
- Pour it back (if you had to blend elsewhere), then add the coconut milk (or whatever creamy thing you’re using). Give it a good stir, maybe a quick taste — adjust your salt and pepper now. And the cumin or chili flakes, if you’re in the mood.
- Let it warm through for another minute or two. That’s it. Don’t worry if it looks a bit weird at first — the coconut milk can make funky patterns, but it comes together.
Little Real-Life Notes
- Blending hot soup is always a bit fraught. I’ve worn a sweet potato face mask one too many times, so go slow (seriously).
- Actually, I find it works better if you let it cool a few minutes before blending anyway.
- On second thought, don’t skip seasoning at the end — potatoes soak up salt.
- I tend to think the flavor deepens if the soup sits for a day, though I’ve rarely got leftovers!
Variations (aka My Kitchen Experiments)
- Added carrots once — really good! Makes it sweeter.
- Tried with parsnips. Didn’t love it; tasted a bit like the earth, not in a good way.
- Swapped the coconut milk for plain yogurt (thinned with water). Actually lovely, a bit tangier.
- One time I tossed in leftover roast chicken — also worked, soup becomes more like a stew.
- I tried blending in spinach. Ended up an odd brownish color, so... maybe not again.
Equipment (Or, Don’t Stress If You’re Missing Stuff!)
I use an immersion blender — honestly, it’s my favorite for soups. But before I had one, I just dumped (carefully!) into a regular blender in batches. No biggie. If you’re really stuck, mashing by hand works, but the soup’s a lot chunkier — more "rustic," let’s say. Serious Eats’ blender breakdown goes into this if you’re nerdy like I am.
How to Store It (But Will There Be Any Left?)
Truthfully, in my house, leftovers are mostly a myth — this soup tends to disappear before it cools. But if you do have some, pop it in an airtight container; it keeps in the fridge for about 3 days. Freezes just fine, although sometimes it separates a bit — just stir it up. (Check out Food52’s soup freezing guide if you’re new to this game.)
Serving: How I Dish It Up
So I love garnishing mine with a swirl of coconut cream, a little chopped coriander, and chili flakes. But sometimes — and this might sound odd — my kid sprinkles crushed potato chips on top. Don’t knock it till you try it! In winter, I’ve been known to serve it with hunks of sharp cheddar on the side, which isn’t exactly gourmet, but it’s happiness on a spoon.
Lessons From My Soup Fails
- I once tried rushing the potato cooking part... big mistake, crunchy bits in a creamy soup aren’t a vibe.
- Add salt a little at a time; I got carried away once and, well, we called it "ocean soup."
- Oh, and blending while still boiling hot? Did that once, ended up cleaning orange splatters off my ceiling, so take it easy.
Soup FAQs – The Real Questions I Get
Can I leave out the coconut milk? Yep! Just use extra broth or a splash of regular cream. Or oat milk! I’ve done all three.
Is this vegan? Yeah, if you use veg broth and coconut milk (or one of the plant options above). If you go with chicken broth and butter... not so much.
How spicy is it? Not at all unless you add chili. I like mine pretty mild, but if you’re feeling nudgy, just add more flakes.
Can I make it ahead? I think this soup gets better after a night in the fridge, honestly. The flavors seem to wake up a bit.
Does it work in a slow cooker? Probably! I haven’t tried (too impatient), but my friend swears by it.
Oh, and if you want another brilliant sweet potato idea, you have to check out Smitten Kitchen’s sweet potato frittata — different vibe, equally good.
So yeah, that’s my sweet potato soup, with all its quirks and shortcuts and, occasionally, potato chip toppings. Give it a bash and let me know if you wind up with orange splatters or just good soup!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
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2Add minced garlic and ground cumin to the pot, and cook for another minute until fragrant.
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3Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
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4Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
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5Stir in the coconut milk, and season with salt and black pepper to taste. Reheat gently if needed, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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