Golden Sweet Potato Bisque

Welcome to the ultimate guide for creating the most delightful and comforting **Creamy Sweet Potato Soup with Coconut Milk**. This easy, dairy-free, and vegan recipe combines the natural sweetness of sweet potatoes with the aromatic depth of carrots, onions, and celery, all brought together by the rich creaminess of coconut milk. It’s a healthy comfort food masterpiece, offering a perfect balance of sweet and savory notes that will warm you from the inside out. Whether you’re seeking a nutritious weeknight meal or a cozy dish for a chilly evening, this soup is guaranteed to become a household favorite.

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For many, the debate between pumpkin and sweet potato rages on, especially when autumn arrives. While both offer unique flavors and textures perfect for seasonal dishes, there’s no denying the incredible versatility of the humble sweet potato. Its inherent sweetness and creamy texture make it an ideal base for a comforting soup. We believe there’s ample room for both in your culinary repertoire! This recipe showcases the sweet potato’s ability to create a deeply satisfying and nourishing dish that stands on its own.

If you’ve enjoyed our Autumn Butternut Squash Soup, you’ll find this sweet potato version shares a similar comforting essence but brings its own distinct character. By omitting apples and focusing on a trio of core vegetables – carrots, onions, and celery – this soup is a fantastic way to effortlessly incorporate a multitude of nutrients into your diet. It’s not just a meal; it’s a heartwarming experience, packed with vitamins and natural goodness.

Table of Contents

Why You’ll Love This Sweet Potato Soup

This creamy sweet potato soup is more than just a delicious dish; it’s a culinary experience designed for ease, health, and unparalleled flavor. Here’s why it’s bound to become a staple in your kitchen:

• Effortlessly Delicious: With straightforward instructions, this recipe simplifies the art of soup making, allowing you to create a gourmet-tasting dish without the fuss.
• Dairy-Free and Vegan: Catering to various dietary needs, this soup achieves its luxurious creaminess from coconut milk, making it a perfect choice for those avoiding dairy or following a vegan lifestyle.
• Nutrient-Packed: Sweet potatoes are a powerhouse of vitamins (especially A and C), fiber, and antioxidants. Combined with carrots, onions, and celery, you’re packing a serious nutritional punch into every spoonful.
• Perfectly Balanced Flavors: The natural sweetness of the sweet potatoes is beautifully complemented by warming spices like cinnamon, ginger, and nutmeg, creating a harmonious sweet and savory profile that is deeply satisfying.
• Versatile Comfort Food: Ideal for any season, this soup provides ultimate comfort, whether it’s a brisk autumn evening or a light, healthy meal on a warmer day.
• Customizable: Easily adapt the spices, sweetness level, or toppings to suit your personal preferences, making it a truly personalized dish.

The Sweet Potato vs. Yam: Clarified

Often, when you pick up what you think are yams at your local grocery store in the United States, you’re actually holding a type of sweet potato. The vast majority of “yams” found in American supermarkets are, in fact, sweet potatoes, frequently labeled as such to distinguish them from the paler, firmer varieties of sweet potatoes. True yams are a distinct botanical species, originating from Africa and Asia, and are rarely found in typical U.S. markets.

Authentic yams are known for their rough, dark, bark-like skin and starchy, drier flesh, which can range in color from white to purple. They require longer cooking times and possess a very different flavor profile compared to sweet potatoes. Sweet potatoes, on the other hand, boast smoother, thinner skin, varying in color from tan to purple, with flesh that can be white, orange, or even purple. The orange-fleshed varieties, often mistakenly called “yams,” are moist and sweet, making them perfect for roasting, baking, and especially, soups like this one. So, rest assured, for this recipe, any sweet potato variety you find in your local store will work beautifully, offering that signature creamy texture and sweet flavor we all adore.

For more in-depth information, you can read about The Difference Between Yams and Sweet Potatoes.

Essential Ingredients for Creamy Sweet Potato Soup

Ingredient Deep Dive

The magic of this creamy sweet potato soup lies in its simple yet powerful combination of fresh ingredients. Each component plays a crucial role in building the robust flavor and velvety texture:

• Sweet Potatoes: The star of the show! Choose firm, unblemished sweet potatoes. Their natural sweetness and starchy texture are essential for the soup’s body and flavor.
• Aromatics (Carrots, Onions, Celery): This classic “mirepoix” forms the foundational flavor base. Sautéing them until translucent releases their sweet and savory essences, adding depth to the soup.
• Garlic: Aromatic and pungent, fresh minced garlic elevates the savory notes and provides a warm, inviting aroma.
• Olive Oil: Used for sautéing the vegetables, it adds a touch of healthy fat and helps to develop the initial flavors.
• Broth (Chicken or Vegetable): The liquid base for the soup. Chicken broth adds a richer, more complex flavor, while vegetable broth keeps the soup strictly vegan and light. Choose low-sodium options to control the overall saltiness.
• Full-Fat Coconut Milk: This is the secret to the soup’s incredible creaminess and dairy-free nature. Full-fat coconut milk provides a luxurious texture and a subtle, delightful tropical hint that complements the sweet potato beautifully. For a less rich soup, you can use light coconut milk, but the creamy texture will be less pronounced.

Spice Blend for Perfection

The carefully chosen spices are what truly bring this sweet potato soup to life, creating a complex and comforting flavor profile:

• Honey: Enhances the natural sweetness of the sweet potatoes and balances the savory elements. For a strictly vegan version, maple syrup or agave nectar can be used as a substitute. Adjust to your preferred level of sweetness.
• Ground Ginger: Adds a warm, slightly spicy kick that pairs wonderfully with sweet potato. Fresh ginger, finely grated, can also be used for a brighter flavor.
• Cinnamon: A quintessential autumn spice, cinnamon provides a comforting warmth and deepens the sweet notes of the soup.
• Nutmeg: Offers a delicate, earthy sweetness that rounds out the spice profile beautifully.
• Paprika (Smoked Recommended): Adds a subtle smokiness and a hint of color. Smoked paprika is particularly recommended for an extra layer of savory depth.
• Salt and Pepper: Essential for seasoning and bringing all the flavors into harmony. Always taste and adjust to your liking.

How to Make Creamy Sweet Potato Soup with Coconut Milk

Creating this rich and flavorful sweet potato soup is remarkably simple, whether you opt for the speed of an Instant Pot or the classic comfort of a stovetop simmer. Detailed measurements and full instructions are provided in the recipe card below, but here’s a general overview of the process:

Instant Pot Method

The Instant Pot makes quick work of this soup, locking in flavors and creating a tender texture in minimal time. It’s an excellent choice for busy weeknights when you crave something wholesome and homemade.

1. Sauté Aromatics: Begin by using the Instant Pot’s “Saute” function. Heat olive oil and add chopped carrots, onions, and celery. Cook until they become soft, translucent, and fragrant. This step is crucial for building a foundational flavor profile. Once tender, stir in the minced garlic and cook for another minute or two until fragrant, being careful not to burn it.
2. Add Remaining Ingredients: Incorporate the peeled and cubed sweet potatoes, vegetable or chicken broth, full-fat coconut milk, honey, and all the dry spices (cinnamon, ginger, nutmeg, paprika, salt, and pepper). Stir everything well to combine.
3. Pressure Cook: Secure the lid and set the Instant Pot to pressure cook (Manual/Pressure Cook) for about 15 minutes. This allows the sweet potatoes and vegetables to become incredibly tender.
4. Release Pressure and Blend: Once the cooking cycle is complete, perform a quick release of the steam. Carefully open the lid. For a smooth and creamy texture, use an immersion blender directly in the pot. Alternatively, you can transfer the soup in batches to a high-powered blender (be very cautious with hot liquids and blend in small portions to avoid steam buildup). Blend until completely smooth and velvety.
5. Serve: Taste and adjust seasonings as needed. Allow the soup to cool slightly before serving for the best flavor and consistency.

Stovetop Method

For those who prefer a traditional approach, the stovetop method yields equally delicious results. It involves a gentle simmer that allows the flavors to meld beautifully.

1. Sauté Base: In a large pot or a Dutch oven, heat olive oil over medium-high heat. Add the chopped onions, carrots, and celery. Sauté until they are softened and fragrant. Stir in the minced garlic and cook for another minute.
2. Simmer Ingredients: Add the cubed sweet potatoes, broth, honey, and all the spices (cinnamon, nutmeg, ginger, paprika, salt, and pepper). Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for approximately 30 minutes, or until the sweet potatoes are fork-tender.
3. Blend Until Creamy: Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it reaches your desired smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until smooth.
4. Finish with Coconut Milk: Stir in the full-fat coconut milk. Gently heat through without boiling. This ensures the coconut milk retains its full creaminess and flavor.
5. Season and Serve: Taste the soup and adjust the seasoning if necessary. Serve warm and enjoy!

Optional Roasting for Enhanced Flavor

While this sweet potato soup is incredibly flavorful as is, roasting the sweet potatoes beforehand is an optional step that can significantly deepen their natural sweetness and add a caramelized complexity to the soup. This technique brings out an extra layer of richness that truly elevates the dish.

• Air Fryer Method: For a quick and efficient roast, slice your peeled sweet potatoes into even chunks. Drizzle them with a little olive oil, toss to coat, and air fry at 400 degrees Fahrenheit (200°C) for 12-15 minutes, shaking the basket halfway through. They should be tender and slightly browned.
• Oven Method: If using a conventional oven, arrange the olive-oil-coated sweet potato chunks on a baking sheet. Roast at 400 degrees Fahrenheit (200°C) for 25-30 minutes, or until tender and lightly caramelized at the edges.

Once roasted, you can add the sweet potatoes to your soup base as directed in the Instant Pot or stovetop instructions. This extra step is minimal effort for maximum flavor impact, making your sweet potato soup even more irresistible.

Topping Ideas for Your Sweet Potato Soup

While this creamy sweet potato soup is delightful on its own, adding toppings can introduce contrasting textures and complementary flavors, transforming each bowl into a unique culinary creation. Here are some fantastic ideas to elevate your soup:

• For Added Creaminess:
  • Heavy Cream or Sour Cream: For those not following a dairy-free diet, a swirl of heavy cream or a dollop of sour cream adds a tangy richness.
  • Plain Greek Yogurt: A healthier alternative to sour cream, offering a similar tangy zest and creamy texture. Choose non-fat for a lighter option.
  • Extra Coconut Milk: A drizzle of additional full-fat coconut milk can enhance the tropical creaminess and visual appeal.
• For Savory Crunch:
  • Crispy Bacon Bits: Cooked and crumbled bacon adds a salty, smoky, and crunchy element that perfectly contrasts the soup’s sweetness. (Omit for vegan/vegetarian).
  • Toasted Pumpkin Seeds (Pepitas): Offer a delightful crunch and a hint of nutty flavor, plus extra nutrients.
  • Croutons: Homemade or store-bought, croutons provide a satisfying crispy texture.
  • Spiced Pecans or Walnuts: Briefly toast pecans or walnuts with a pinch of salt and cayenne for a sweet-spicy crunch.
• For Freshness and Garnish:
  • Fresh Chives or Scallions: Finely chopped, these add a mild oniony flavor and a vibrant green color.
  • Fresh Cilantro or Parsley: A sprinkle of fresh herbs can brighten the entire dish.
  • A Dash of Smoked Paprika: A light dusting not only adds visual appeal but also enhances the smoky undertones.
  • Red Pepper Flakes: For those who enjoy a little heat, a pinch of red pepper flakes can provide a pleasant kick.

Experiment with different combinations to discover your favorite topping pairings and customize each serving to perfection!

Storage and Freezing Tips

One of the many advantages of this creamy sweet potato soup is how well it stores, making it an excellent option for meal prepping or having a healthy, comforting meal readily available.

• In the Fridge: Once cooled completely, transfer the soup to an airtight container. It will keep fresh in the refrigerator for 3-4 days. When reheating, you might find the soup has thickened slightly. Add a splash of broth or water to achieve your desired consistency. Reheat gently on the stovetop or in the microwave until warmed through.
• Freezer Tips: This soup freezes beautifully, allowing you to enjoy it for weeks to come.
  • Preparation: Ensure the soup is fully cooled before freezing. This prevents ice crystals from forming and helps maintain its texture.
  • Freezing Containers: For convenience, I highly recommend using freezer molds from Amazon. These individual portions make it easy to thaw just what you need. Alternatively, you can freeze the soup in freezer-safe bags (laid flat to save space) or in sturdy glass Tupperware. Leave some headspace in containers, as liquids expand when frozen.
  • Thawing and Reheating: To defrost, you can place the frozen soup in the refrigerator overnight. For quicker thawing, use a Crockpot warmer on a low setting for a couple of hours, or gently reheat it on the stovetop from frozen over low heat, stirring occasionally until it’s liquid again and warmed through. Avoid high heat when reheating to prevent the coconut milk from separating.

With these storage solutions, you can always have a nutritious and delicious meal just a reheat away!

More Delicious Sweet Potato Recipes

If you’re a fan of sweet potatoes, you’re in for a treat! Their versatility shines in a multitude of dishes beyond just soup. Here are some more incredible sweet potato recipes to inspire your culinary adventures:

• Southern Candied Sweet Potatoes
• Southern Sweet Potato Casserole
• Sweet Potato Beef Chili
• Sweet Potato Biscuits
• Air Fryer Sweet Potato Fries
• Healthy Sweet Potato Pie
• Healthy Sweet Potato Fries
• Air Fryer Sweet Potato Hash
• Sweet Potato Cornbread
• Mashed Sweet Potatoes with Brown Sugar

Explore More Comforting Soup Recipes

Soup is the quintessential comfort food, offering warmth, nourishment, and incredible flavor in every spoonful. If you’re looking to expand your soup repertoire, here are some other comforting recipes to try:

• Chicken Lasagna Soup
• Crockpot Slow Cooker Broccoli Cheese Soup
• Creamy Chicken Alfredo Soup
• Slow Cooker Crockpot Chicken Taco Soup
• Roasted Creamy Poblano Soup
• Keto Broccoli Cheddar Soup
• Instant Pot Baked Potato Soup
• Keto Zuppa Toscana Soup
• Instant Pot Zuppa Toscana Soup
• Buffalo Chicken Soup
• Instant Pot Split Pea Soup
• Instant Pot Chicken Tortilla Soup
• Ham Potato and Vegetable Soup
• Homestyle Chicken Noodle Soup

Creamy Sweet Potato Soup with Coconut Milk

By Brandi Crawford

This Easy Creamy Sweet Potato Soup is dairy-free and vegan, made with carrots, onions, and celery. It’s the perfect healthy comfort food dish, offering a delicious hint of both sweet and savory flavor.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 8 cups

Calories: 174 kcal

Equipment

• Instant Pot
• Hand Blender
• Cast Iron Dutch Oven
• Freezer Soup Molds
• Glass Tupperware

Ingredients

• 1 teaspoon olive oil
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrots
• 3 garlic cloves, minced
• 3 pounds sweet potatoes (approx. 3 large), peeled and cut into large chunks
• 3 cups broth (chicken or vegetable)
• 13.5 oz can of full-fat coconut milk
• 2 tablespoons honey
• ½ teaspoon ground ginger (use ¼ teaspoon if fresh)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon paprika (smoked paprika recommended)
• Salt and pepper to taste

Instructions

Instant Pot

1. Place the Instant Pot on the Saute function. Sauté the carrots, onions, and celery in the Instant Pot along with the olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
2. Add in the cut sweet potatoes, broth, coconut milk, cinnamon, ginger, honey, nutmeg, paprika, salt, and pepper.
3. Stir and pressure cook for 15 minutes on Manual > Pressure Cooking.
4. When the pot indicates it has finished, quick release the steam.
5. Open the pot and use an immersion blender to blend until creamy. Be careful, as the soup will be hot. You may consider waiting until the soup has cooled slightly to blend, or use a high-powered blender in batches.
6. Taste and adjust seasonings. Cool before serving.

Stovetop

1. Add onions, carrots, celery, and olive oil to a large pot or Dutch oven on medium-high heat. Sauté until fragrant and translucent, then add the garlic and cook for another minute.
2. Add in the cut sweet potatoes, broth, cinnamon, nutmeg, honey, ginger, paprika, salt, and pepper. Bring the mixture to a boil, then cover and simmer on medium-low heat for 30 minutes, or until sweet potatoes are very tender.
3. Use an immersion blender to blend until smooth and creamy. Stir in the coconut milk and heat gently, do not boil.
4. Taste and adjust seasonings. Serve warm.

Notes

• You can use a regular blender to blend the soup if you don’t have an immersion blender. Be very careful when blending hot liquids, blending in small batches and securing the lid well.
• This soup is naturally sweet. If you prefer a more savory soup, you can reduce or omit the amount of honey used. You can also substitute with a sugar-free sweetener if desired; start with a teaspoon and adjust to taste.
• Roasting sweet potatoes before adding them to the soup can enhance their flavor, making them sweeter and adding depth. To roast in an air fryer, slice sweet potatoes, drizzle with olive oil, and air fry for 12-15 minutes at 400°F (200°C). For oven roasting, bake sliced sweet potatoes at 400°F (200°C) for 25-30 minutes.
• While the recipe calls for full-fat coconut milk for optimal creaminess, you can substitute with heavy cream (if not dairy-free) or a mix of ½ almond milk and ½ cream. Using only almond milk may result in a thinner, less creamy soup. If using dairy or almond milk, add it after pureeing the soup, just before serving, and heat gently.

Nutrition

Serving: 1 cup

Calories: 174 kcal

Carbohydrates: 18 g

Protein: 2 g

Fat: 9 g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe? Let us know how it was in the comments!