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Sweet Potato Soup

Last updated: September 11, 2026

Nothing says fall like a warm, inviting bowl of soup. Sweet potatoes are a great source of fiber, antioxidants, minerals and vitamins, especially vitamin A. This soup is vegan, making use of coconut milk for creaminess. Pair it with crusty whole-wheat bread and salad for a complete meal.

PREP TIME

10 Min

COOK TIME

~35 Min

SERVINGS

4

DIFFICULTY

Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 heaping teaspoon sea salt
  • Freshly ground black pepper
  • 3 medium sweet potatoes, ~1½ pounds, peeled and cubed
  • 1 apple, peeled and chopped
  • 3 garlic cloves, grated
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • 3 to 4 cups low-sodium vegetable broth
  • 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion salt and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
  2. Add the garlic, ginger, coriander and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk, minus the ¼ cup. Bring to a boil, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
  3. Let cool slightly and pour the soup into a blender, working in batches if necessary. Remove the center cap of the blender and cover the hole with a clean kitchen towel to prevent splatters. Blend soup until smooth. If your soup is too thick, add up to 1 cup more broth or water and blend. Season to taste and top with a swirl of coconut milk and optional add-ins of pepitas, chopped cilantro and Aleppo pepper.
Tags: Farmers Market Recipes September Farmer's Market Sweet Potato Soup

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