Coconut Sweet Potato Soup is one of those recipes you’ll dream about. It not only tastes delicious, but it’s also healthy! This easy soup recipe uses sweet potatoes, coconut milk, and spices. It’s a recipe you’ll make often.

Creamy Sweet Potato Soup Recipe

If you’re looking for more delicious soup recipes, Hungarian Mushroom Soup and Caramelized Onion Soup will make your taste buds happy.

I found this recipe in a cookbook for a restaurant in North Carolina. It’s called the Tupelo Honey Cafe. You can find their cookbook here.

I tweaked the Coconut Sweet Potato Soup recipe, reducing the salt and changing some directions. Other than those things, the recipe was perfect. Don’t you love it when you find a delicious, healthy recipe?

I love finding the most delicious soups out there. This recipe is one of the best I’ve tried.

Sweet potatoes are a favorite vegetable of mine. Not only is a bag of organic sweet potatoes inexpensive, but they are also good for you!

Ingredients to Gather

• Sweet Potatoes – with their natural sweetness and velvety texture, form the perfect base for this comforting and nourishing soup.
• Coconut Milk – adds a creamy richness and subtle t
• Light Brown Sugar – enhances the natural sweetness of the sweet potatoes and adds a hint of caramel-like flavor to the soup.
• Honey – adds a warm, floral note that beautifully balances the savory flavors.
• Pure Maple Syrup – brings a rich, earthy sweetness and a hint of warmth that enhances the cozy flavors of sweet potato soup.
• Sea Salt – balances the flavors of the soup.
• Pumpkin Pie Spice – infuses the sweet potato soup with warm, aromatic notes of cinnamon, nutmeg, and cloves.
• Fresh Ground Black Pepper – adds a subtle kick and enhances the savory depth of the sweet potato soup.
• Cornstarch – acts as a gentle thickening agent, giving the sweet potato soup a smooth, velvety consistency without altering its flavor.
• Cayenne Pepper – adds some heat to the soup, perfectly balancing its creamy sweetness and spicy warmth.

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Simple Ingredients

2 large sweet potatoes, peeled and cut into cubes

4 cups water, with an additional 4 1/2 teaspoons water (or vegetable broth)

1 can unsweetened coconut milk (14 ounces)

1 tablespoon light brown sugar

1 1/2 teaspoons honey

1 1/2 teaspoon pure maple syrup

1 1/2 teaspoons sea salt

1/4 teaspoon pumpkin pie spice

1/2 teaspoon freshly ground black pepper

4 1/2 teaspoons cornstarch

1/8 teaspoon cayenne pepper

Directions

• Combine the sweet potato cubes and 4 cups of water over high heat in a large saucepan or Dutch oven. Bring to a boil for 20 minutes or until the sweet potatoes are tender.
• Using an immersion blender, puree the sweet potatoes in the water until smooth. You can use a blender if you don’t have an immersion blender. Blend the soup in batches.
• Add the coconut milk, brown sugar, maple syrup, honey, salt, pumpkin pie spice, and black pepper to the sweet potato mixture. Simmer for about 15 minutes or until it begins to thicken.
• In a small bowl, combine the cornstarch and the remaining 4 1/2 teaspoons of water to form a thick paste.
• Add the cornstarch mixture and the cayenne pepper to the large soup pot and cook over low heat for about 5 minutes.
• Serve this healthy soup in bowls and top with your favorite garnishes.

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Tips

• You can use chicken broth or vegetable stock instead of water for more flavor in this cozy soup.
• Red pepper flakes can be used instead of cayenne pepper.
• Use full-fat coconut milk for best results.
• You can substitute heavy cream for coconut milk.
• Try adding fresh ginger root for more flavor.
• This amazing sweet potato soup can be served with crusty bread and a side salad for a complete meal. A grilled cheese sandwich also makes a comforting meal with this recipe.
• Soy milk, unsweetened almond milk, or oat milk can be used to replace coconut milk, but the soup will have less flavor.
• For this vegan soup recipe, you can use a food processor instead of an immersion or regular blender.
• This soup is even better the next day after the flavors blend.

Storage

Allow the sweet potato soup to cool to room temperature before transferring it to storage containers. Cooling the soup prevents condensation, which can water down the soup.

Refrigerator

Store the soup in an airtight container for up to 4 days.

Freezer

For more extended storage, freeze the soup. You can keep it in the freezer for up to 3 months. Store in a freezer-safe container or bag. Label the container with the date to keep track of freshness.

Reheating Instructions

From the Refrigerator

Reheat the soup in a saucepan over medium heat, stirring occasionally, until warmed through. Alternatively, microwave it in one-minute increments in a microwave-safe bowl, stirring in between.

From the Freezer

Thaw the soup overnight in the refrigerator before reheating.

Garnish Ideas

• A drizzle of olive oil
• Shredded parmesan cheese
• A dollop of sour cream
• A swirl of coconut milk
• Red pepper flakes
• A sprinkle of curry powder, chili powder, cinnamon, or ground cumin

If you’re looking for a list of more fun soup toppings, you can find one here.

We’ve reached the end of How to Make Coconut Sweet Potato Soup. I hope you liked it!

Let me know in the comments below if you tried the recipe for sweet potato soup and what you thought. It’s the perfect fall or winter soup recipe.

Be sure to join the Creating a Cozy Life Group. You’re not going to believe how amazing it is!

I created a sweet potato soup pin above for you to add to your soup Pinterest board so you can refer back to this recipe.

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• Candied Sweet Potatoes and Apples
• The Best Mashed Sweet Potatoes

Recipe Card for this Creamy Soup with Nutritional Information