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Creamy Sweet Potato Soup

Creamy sweet potato soup made by simmering cubes until very tender, then blending completely smooth for a silky orange velvet texture. Finished with coconut milk, maple syrup, and orange juice for a warm, lightly spiced bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato soup base
  • 3 lb sweet potatoes
  • 1 onion
  • 4 garlic
  • 1 tbsp fresh ginger
  • 4 cup broth Use vegetable or chicken broth.
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
  • 1 orange juice Juice of 1 orange.
  • 1 salt and pepper To taste.
  • 1 toasted pepitas and cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot, then sauté onion for 5 minutes until softened and fragrant.
  2. Add garlic and grated ginger, then cook for 2 minutes, stirring so the aromatics don’t brown.
Bloom spices
  1. Stir in cinnamon, nutmeg, and cayenne, then cook for 1 minute to toast the spices and deepen the aroma.
Simmer sweet potatoes
  1. Add broth and cubed sweet potatoes, then simmer for 25-30 minutes until the sweet potatoes are very tender and mash easily.
Blend smooth
  1. Blend the soup completely smooth with an immersion blender until no lumps remain.
Finish and season
  1. Stir in coconut milk, maple syrup, and orange juice, then return the soup to a gentle simmer.
  2. Season generously with salt and pepper until the flavors pop.
Serve
  1. Ladle into bowls and top with toasted pepitas and a swirl of cream for a contrasting crunchy finish.

Notes

For the smoothest texture, blend while the soup is hot and avoid overloading the immersion blender. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 3 months, then reheat gently and stir well (cream and pepitas are best added after reheating). To make it dairy-free, skip the cream swirl and use extra toasted pepitas plus a drizzle of coconut milk instead.