Hamdi Saidani This delicious sweet potato soup is creamy, warm, and full of cozy flavors. It’s made with sweet potatoes, apples, coconut milk, and spices. Everything blends into a smooth, comforting soup that’s perfect for chilly days. Top it with herbs or crunchy pepitas, and don’t forget some crusty bread on the side.
Jump to RecipeIngredients Needed:
- 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 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
How To Make Sweet Potato Soup Recipe?
- Cook the onions: Heat the oil in a large pot over medium heat, then add the chopped onion, salt, and black pepper and cook for 5 to 8 minutes until soft.
- Add sweet potatoes and apple: Add the sweet potatoes and apple, stir now and then, and cook for another 8 to 10 minutes until they start to soften.
- Add spices and liquids: Add the garlic, ginger, coriander, and smoked paprika, stir well, then pour in the apple cider vinegar, 3 cups of broth, and the coconut milk (save ¼ cup for later).
- Simmer the soup: Bring everything to a boil, then lower the heat and cover the pot, letting it simmer for 20 to 30 minutes until the sweet potatoes are fully soft.
- Blend and serve: Turn off the heat and let it cool slightly, then blend the soup in batches until smooth and creamy (add more broth if it feels too thick). Taste and adjust seasoning if needed, then serve warm with a swirl of coconut milk, some pepitas, cilantro, and a sprinkle of Aleppo pepper if you like.
Recipe Tips:
- Cut sweet potatoes into small pieces: this helps them cook faster and blend into a smooth, creamy soup.
- Use full-fat coconut milk: it gives the soup a rich and velvety texture that light coconut milk can’t match.
- Don’t skip the apple: it adds a touch of sweetness that balances the flavor of the sweet potatoes.
- Cook the onion properly: let the onion get soft and lightly golden before adding other ingredients for the best flavor.
- Add extra broth after blending: only add more liquid if the soup is too thick after blending to keep the texture just right.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover sweet potato soup cool to room temperature. Then transfer it to an airtight container and place it in the fridge. It will stay fresh for up to 4 days.
- Freeze: Let the soup cool completely before pouring it into freezer-safe containers. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and warm over medium heat, stirring often. If it’s too thick, add a little water or broth to loosen it.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 17g
- Saturated Fat: 14g
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 620mg
- Total Carbohydrate: 28g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 4g
Try More Jamie Oliver Recipes:
Jamie Oliver Sweet Potato Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes30
minutes280
kcalThis delicious sweet potato soup is creamy, warm, and full of cozy flavors. It’s made with sweet potatoes, apples, coconut milk, and spices. Everything blends into a smooth, comforting soup that’s perfect for chilly days. Top it with herbs or crunchy pepitas, and don’t forget some crusty bread on the side.
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 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
Directions
- Cook the onions: Heat the oil in a large pot over medium heat, then add the chopped onion, salt, and black pepper and cook for 5 to 8 minutes until soft.
- Add sweet potatoes and apple: Add the sweet potatoes and apple, stir now and then, and cook for another 8 to 10 minutes until they start to soften.
- Add spices and liquids: Add the garlic, ginger, coriander, and smoked paprika, stir well, then pour in the apple cider vinegar, 3 cups of broth, and the coconut milk (save ¼ cup for later).
- Simmer the soup: Bring everything to a boil, then lower the heat and cover the pot, letting it simmer for 20 to 30 minutes until the sweet potatoes are fully soft.
- Blend and serve: Turn off the heat and let it cool slightly, then blend the soup in batches until smooth and creamy (add more broth if it feels too thick). Taste and adjust seasoning if needed, then serve warm with a swirl of coconut milk, some pepitas, cilantro, and a sprinkle of Aleppo pepper if you like.
Notes
- Cut sweet potatoes into small pieces: this helps them cook faster and blend into a smooth, creamy soup.
- Use full-fat coconut milk: it gives the soup a rich and velvety texture that light coconut milk can’t match.
- Don’t skip the apple: it adds a touch of sweetness that balances the flavor of the sweet potatoes.
- Cook the onion properly: let the onion get soft and lightly golden before adding other ingredients for the best flavor.
- Add extra broth after blending: only add more liquid if the soup is too thick after blending to keep the texture just right.