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Creamy Sweet Potato Soup

Creamy sweet potato soup made smooth with an immersion blender, simmered until the cubes are very tender. Finished with coconut milk, maple syrup, orange juice, and warm spices for a silky orange velvet texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes peeled and cubed
  • 1 salt and pepper to taste
  • 1 toasted pepitas and cream for serving for serving
Aromatics & spices
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp olive oil
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
Soup base
  • 4 cup vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp maple syrup
  • 1 orange juice of 1 orange

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened.
  2. Add the garlic and grated ginger, then cook for 2 minutes, stirring, until fragrant.
Bloom spices
  1. Stir in cinnamon, nutmeg, and cayenne and cook for 1 minute to toast the spices and deepen the aroma.
Simmer until tender
  1. Add the broth and cubed sweet potatoes, then simmer for 25-30 minutes until the sweet potatoes are very tender.
Blend smooth
  1. Blend the soup completely smooth with an immersion blender until no chunks remain.
Finish and season
  1. Stir in coconut milk, maple syrup, and orange juice, then return to a gentle simmer.
  2. Season generously with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with toasted pepitas and a swirl of cream.

Notes

Pro tip: Blend in batches only if your pot isn’t tall enough to avoid splashes; an immersion blender will work best when the soup is steaming hot. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free finish, use coconut cream (or extra coconut milk) in place of any added cream.