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Creamy Sweet Potato Soup

Creamy sweet potato soup made in one pot, blended until fully smooth for a velvety texture. Simmer sweet potatoes with broth and aromatics, then finish with coconut milk, maple, and orange juice for a balanced, gently spiced flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp olive oil
Spices
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cayenne
Soup base
  • 4 cup vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp maple syrup
  • 1 orange juice Juice of 1 orange.
  • salt To taste.
  • pepper To taste.
Serving
  • toasted pepitas For serving.
  • cream For a swirl, optional if desired.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot, then sauté the onion for 5 minutes until softened.
  2. Add the garlic and grated ginger, and cook for 2 minutes, stirring to prevent scorching.
Bloom the spices
  1. Stir in the cinnamon, nutmeg, and cayenne and cook for 1 minute to wake up the spices, with the pot fragrant and slightly steamy.
Simmer until tender
  1. Add the broth and cubed sweet potatoes, then bring to a simmer and simmer for 25-30 minutes until very tender.
Blend smooth
  1. Blend completely smooth with an immersion blender until no sweet potato lumps remain.
Finish and season
  1. Stir in the coconut milk, maple syrup, and orange juice, then return to a gentle simmer until hot and silky.
  2. Season generously with salt and pepper until the flavor pops.
Serve
  1. Ladle the soup into bowls and top with toasted pepitas and a swirl of cream.

Notes

For extra silkiness, blend while the soup is hot but avoid splashing—work in short pulses if needed. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave until steaming. Freezing is yes—cool completely, freeze up to 2 months, then reheat and whisk well. For a dairy-free topping, use coconut cream (or skip the cream) to keep it vegan-friendly if desired.