Sweet Potato Soup With Coconut Milk Recipe

Introduction

This Sweet Potato Soup with Coconut Milk is a creamy, comforting dish perfect for chilly days. Combining the natural sweetness of sweet potatoes with the richness of coconut milk, it’s both nourishing and flavorful. Easy to prepare, it makes a wonderful starter or light meal.

Ingredients

• 5 ml (1 tsp) vegetable oil
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 473 ml (2 cups) sweet potato, cubed (approx. 300g)
• 5 ml (1 tsp) thyme
• 2.5 ml (1/2 tsp) salt
• 237 ml (1 cup) water, plus more to thin out the soup
• 237 ml (1 cup) coconut milk

Instructions

1. Step 1: Heat the vegetable oil in a large saucepan over medium heat. Add the sliced red onion and minced garlic, sautéing until they turn translucent and fragrant.
2. Step 2: Add the cubed sweet potato, thyme, and salt to the pan. Stir well, then cook over high heat for 3 to 4 minutes until the sweet potatoes start to brown slightly.
3. Step 3: Pour in enough water to fully cover the sweet potatoes. Cover the pan with a lid and bring to a rolling boil. Reduce the heat to a simmer and cook for 10 to 15 minutes, or until the sweet potatoes are tender.
4. Step 4: Stir in the coconut milk. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, allow the mixture to cool slightly and blend it in batches using a countertop blender.
5. Step 5: Blend until completely smooth. If the soup is too thick, add additional water until you reach your preferred consistency. Taste and adjust salt as needed. Reheat gently if necessary.
6. Step 6: Serve warm. For an optional garnish, add crispy potato twisters and fresh cilantro to enhance flavor and presentation.

Tips & Variations

• Try adding a pinch of cayenne pepper or ginger for a spicy twist.
• Use fresh thyme instead of dried for a brighter herb flavor.
• For a vegan option, ensure your vegetable oil is plant-based, and skip any non-vegan garnishes.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk or cream, but the soup will have a different flavor and be less dairy-free. Coconut milk gives it a creamy texture and subtle sweetness that complements the sweet potatoes well.

How can I make this soup thicker or thinner?

If you prefer a thicker soup, blend it less or reduce the amount of water added. For a thinner soup, simply add more water or broth until you reach the desired consistency.

Sweet Potato Soup With Coconut Milk Recipe

Print Recipe

★★★★★

5 from 124 reviews

A creamy and comforting Sweet Potato Soup made with coconut milk, infused with garlic, onion, and thyme. This easy-to-make soup is perfect for a cozy meal and can be blended to a smooth texture, offering a subtle sweetness paired with a hint of herbaceous flavor.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 5 ml (1 tsp) vegetable oil
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 473 ml (2 cups) sweet potato, cubed (approx. 300g)
• 5 ml (1 tsp) thyme
• 2.5 ml (1/2 tsp) salt
• 237 ml (1 cup) water, plus more to thin out the soup
• 237 ml (1 cup) coconut milk

Instructions

1. Sauté Aromatics: Heat the vegetable oil in a large saucepan over medium heat. Add the sliced red onion and minced garlic, cooking until they become clear and fragrant, about 3-4 minutes.
2. Add Sweet Potatoes and Seasonings: Stir in the cubed sweet potatoes, thyme, and salt. Cook over high heat for 3-4 minutes, stirring occasionally, allowing the sweet potatoes to brown slightly.
3. Boil and Simmer: Pour in enough water to fully submerge the sweet potatoes. Cover with a lid and bring the mixture to a rolling boil. Then reduce the heat to a simmer and cook for 10-15 minutes, or until the sweet potatoes are tender when pierced with a fork.
4. Add Coconut Milk and Puree: Stir in the coconut milk. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, allow the soup to cool slightly and blend it in batches in a countertop blender until completely smooth.
5. Adjust Consistency and Seasoning: If the soup is too thick, add additional water until the desired consistency is reached. Taste and adjust the salt as needed. Rewarm gently in the saucepan if necessary.
6. Serve and Garnish: Ladle the soup into bowls and garnish with crispy potato twisters and a sprinkle of fresh cilantro for added flavor and texture. Serve warm and enjoy!

Notes

• For a vegan and dairy-free option, coconut milk is an excellent creamy base without using dairy.
• You can substitute fresh thyme with dried thyme if fresh is unavailable.
• Adjust the thickness of the soup by adding more or less water according to your preference.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes during sautéing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on stovetop or microwave to avoid splitting the coconut milk.

Keywords: sweet potato soup, coconut milk soup, vegan soup, creamy sweet potato, easy soup recipe, healthy soup, dairy-free soup