Sweet Potato Soup
The Story Behind My Sweet Potato Soup
You ever have one of those days where your brain refuses to cooperate and your stomach won’t stop making demands? That’s pretty much when this sweet Potato Soup entered my life. One cold Tuesday, after a wild-goose chase to three different supermarkets (for one missing ingredient, of course), I remembered a half-bag of sweet potatoes sulking in my pantry. I don’t know what magic was in the air, but this soup has somehow stuck around—like an old sweater you keep because it just feels right. My sister claims she dreams about it, but she is prone to exaggeration. On chilly evenings, this is pretty much what I crave. And yes, I eat it straight out of the pot sometimes. Who hasn’t?
Why You’ll Love This Sweet Potato Soup (Or At Least, Why I Do)
I make this when the weather dips below sweater temperature—or when I want something comforting without getting all flustered over complicated instructions. My family goes mad for it. Actually, my nephew once bluntly said, “It’s the only soup that doesn’t look sad.” (No judgement if yours looks a little sad at first; mine usually does, but it perks up!) It’s creamy thanks to the potatoes, the ginger gives it a bit of zing, and I swear, the leftovers are even better the next day (assuming there are leftovers). Plus, I use this recipe to clean out odds and ends in my fridge—makes me feel like a kitchen wizard.
Gather Up These Ingredients (But Don’t Stress If You Don’t Have Everything!)
- 3 good-sized sweet potatoes (about 700g), peeled and chopped (I used orange ones, but honestly any color works, and once I used a couple Yukon Golds because I was short one potato. Not life-changing, but still tasty.)
- 1 medium onion, diced (red, white, yellow—it all cooks down)
- 2 cloves garlic, minced (if you’re in a real pickle, jarred garlic is just fine, despite what fancy food blogs say)
- 1 thumb-sized piece of fresh ginger, peeled and grated (I’ve used ground ginger before; about 1 tsp does the trick, it just misses a bit of that zestiness)
- 4 cups (around 1 liter) veggie broth (chicken broth is grand if that’s what you have, and my grandmother swore by adding one bouillon cube—no idea why)
- 1 can coconut milk (400ml-ish, full fat or light—I sometimes mix them because it’s what’s in the cupboard)
- Salt and pepper, a pinch or two
- Olive oil, a glug (or butter if you want more richness)
- Optional: pinch cinnamon, dash of smoked paprika, squeeze of lime juice (makes it pop), or chopped fresh coriander (some folks love it, others say it tastes soapy, up to you)
How I Actually Make It (With a Few Sidetracks)
- First up, grab your biggest pot—or Dutch oven if you’re feeling fancy. Heat a splash of olive oil (or melt butter, no one’s watching) over medium heat.
- Toss in your onion. Let it cook ’til it goes translucent and smells good—takes about 4 minutes. Stir occasionally unless distracted by a good song. Add garlic and ginger next, give it another minute. It should be fragrant enough that your kitchen feels “soupy” (if that makes sense?).
- Now, chuck in your chopped sweet potatoes. Give them a stir so everything gets coated. Don’t panic if bits stick, they loosen up with broth.
- Pour in the veggie broth. Honestly, I’ve used plain water with a sprinkle of salt in an emergency, and it was perfectly edible.
- Toss in a pinch of salt and pepper. I fumble this bit and usually have to adjust later.
- Bring it to a gentle, happy simmer. Cover and let it bubble away for 20-25 minutes, or until the spuds are fork-tender (poke ‘em, if they break apart easily, you’re golden).
- Here’s where I usually sneak a bite. Not super advisable, HOT, but I can’t help it. Warning: it’ll taste boring now. That’s okay.
- Turn off the heat. Now, attack with a stick blender until smooth (or let it cool a bit and batch-blend in your regular blender; just for goodness sake, don’t overfill the jug—once, entire ceiling disaster). If you like some texture, don’t go overboard.
- Stir in the coconut milk. Now’s your moment to add that squeeze of lime or dusting of spice if the mood takes you. Warm it back up gently. Taste. Add whatever it needs. I sometimes stir in a handful of spinach at the end for color (totally optional).
- Ladle into bowls, scatter with fresh coriander, and try not to burn your tongue.
Notes I Wish Someone Had Told Me, But I Figured Out the Hard Way
- If your soup tastes flat, a splash of lime (or lemon) works wonders. Trust me, it’s rescued a few bland attempts.
- Leftover soup thickens a bit in the fridge; I usually add a glug of hot water or broth when reheating.
- Someone online once said add a spoonful of nut butter. It was…not my favorite. Give it a shot if you’re bold?
- Try to keep a damp cloth handy—sweet potato splatters are surprisingly stubborn.
Variations I’ve Tried (Some Win, Some, Well…)
- I’ve added a diced apple once. Gave it a gentle sweetness, if you’re into that.
- Red lentils cook down nicely if you want more thickness and protein—just throw in half a cup when simmering.
- A friend swears by curry powder in here; I didn’t love it personally (maybe too much going on?), but hey, you do you.
- I tried blending in roasted carrot once—tasted fine, but overshadowed the sweet potato. Not a disaster, but wouldn’t do it again.
Equipment Needed (Or, Don’t Panic If You’re Missing Something)
- Stock pot or Dutch oven (have used a deep frying pan in a pinch, just more fiddly)
- Stick blender (if you don’t have one, let the soup cool a bit and use a standard blender—but for the love of all things tidy, don’t fill it to the top. Trust me, soup everywhere is a memory I’d rather forget.)
- Chopping board and sharp knife (my blunt one drove me round the bend last time)
How I Store It (Though, Honestly, It Rarely Lasts the Day)
Let the soup cool, chuck it in an airtight container, and stash in the fridge. It’s fine for 3-4 days, but no one’s ever checked in my house. I sometimes freeze single portions, too—thaws like a dream in the microwave. I found this guide on freezing soups really handy if you’re new to it.
How I Like to Serve It (And Other Traditions)
Mostly, we eat it with hunks of crusty bread and—if I’m feeling generous—a dollop of Greek yogurt or sour cream. Once a year, I get fancy and sprinkle roasted pumpkin seeds on top (makes me feel posh, not gonna lie). I read somewhere that crispy bacon bits are lovely on top, but that’s a level of prep I don’t always reach.
Hard-Won Pro Tips (AKA What Not To Do)
- I once tried rushing the veg frying step—don’t. The extra few minutes makes everything blend smoother and taste sweeter. Patience, grasshopper.
- Don’t stress about uniform chopping. It’s all getting blended anyway, and odd sizes just make it more “homemade” (read: less work for you).
- Coconut milk sometimes separates if you boil it—so stir it in at the end, off the heat (almost forgot to write this—almost made that mistake again, ha!).
FAQ (Because Friends Always Ask)
- Can I skip coconut milk? Sure, just use extra broth or swap in regular milk/cream if that’s your jam—maybe not as creamy though.
- How do I make it spicier? Chuck in some chili flakes or fresh chili with the ginger. Or drizzle some chili oil before serving—here’s a homemade chili oil recipe I like.
- Any way to bulk it up for a crowd? Add lentils or throw in diced carrots and parsnips. To be honest, once I tossed in a heap of random veg from the fridge—crazy, but turned out surprisingly good.
- Peel the potatoes or don’t bother? Honestly, I do, but my mate swears you can leave the skin on. It blends right in, probably more vitamins—just give them a good scrub first.
- Why did my soup get super thick overnight? Happens! Just add more broth or water when you reheat. Some days, it turns into a weirdly tasty mash.
Anyway, that’s my rambling guide to sweet potato soup. Hope you enjoy it—and if you come up with an oddball variation that’s delicious, drop it in a comment somewhere! Oh, and if you want something to bake alongside, check out this no-knead bread I’m a tiny bit obsessed with—crusty bread is basically soup’s soulmate. Happy kitchen adventures—don’t burn your tongue!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons 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 carrot, and sauté until softened, about 5 minutes.
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2Add minced garlic and ground cumin, and cook for 1 minute until fragrant.
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3Stir in diced sweet potatoes and pour in the 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 pot from heat. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
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5Stir in coconut milk. Season with salt and black pepper to taste. Heat gently if needed, then serve hot.
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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