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Creamy Sweet Potato and Apple Soup with Coconut Milk Recipe

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4 from 5 reviews

This creamy and comforting Sweet Potato Soup combines the natural sweetness of sweet potatoes and apple with warming spices like coriander and smoked paprika. Enhanced with garlic, ginger, and rich coconut milk, it is a velvety dairy-free soup perfect for cozy meals. Garnished with pepitas, fresh cilantro, and Aleppo pepper for a delightful crunch and spice, it pairs beautifully with crusty bread.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 heaping teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 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 vegetable broth
  • 1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)

Serving Options

  • Pepitas, for garnish
  • Fresh cilantro, for garnish
  • Aleppo pepper or red pepper flakes, for garnish
  • Crusty bread, for serving

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes.
  2. Add Sweet Potatoes and Apple: Incorporate the peeled and cubed sweet potatoes along with the chopped apple into the pot. Cook, stirring occasionally, until they begin to soften, which should take about 8 to 10 minutes.
  3. Add Spices and Vinegar: Stir in the grated garlic, fresh ginger, ground coriander, and smoked paprika. Then pour in the apple cider vinegar and stir well to combine all the flavors.
  4. Add Broth and Coconut Milk, Simmer: Pour in 3 cups of vegetable broth and the full-fat coconut milk. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook until the sweet potatoes are tender, approximately 20 to 30 minutes.
  5. Blend the Soup: Allow the soup to cool slightly. Transfer it in batches to a blender and puree until smooth. If the soup is too thick, add up to 1 cup more vegetable broth while blending to achieve your desired consistency.
  6. Season and Garnish: Taste and adjust seasoning as needed. Serve the soup topped with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes if you like some heat. Pair with crusty bread for a complete meal.

Notes

  • The soup can be made vegan and gluten-free by ensuring the vegetable broth and bread used meet those requirements.
  • For a spicier version, add more Aleppo pepper or red pepper flakes while cooking or as garnish.
  • The soup thickens as it cools; reheat gently and add a splash of broth if needed to thin it out.
  • Use a high-powered blender or an immersion blender for smoother texture.
  • Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 1 month.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/creamy-sweet-potato-and-apple-soup-with-coconut-milk-recipe/