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sweet potato soup recipe Sunset Purée with Chili Oil Swirl
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This sweet potato soup offers a vibrant sunset hue and comforting aroma, making it a delightful, naturally sweet and savory dish perfect for busy weeknights and family meals. Its one-pot method ensures maximum flavor with minimal effort.
Ingredients
- 2 lbs sweet potatoes, peeled and chopped into 1-inch cubes
- 6 cups vegetable or chicken broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 can (400 ml) coconut milk, full-fat or light
- 2–3 Tbsp chili oil, store-bought or homemade
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp olive oil
Instructions
- Prep the Veggies: Peel and chop sweet potatoes into 1-inch (2.5 cm) cubes. Dice the onion, mince the garlic (about 4 cloves), and grate the fresh ginger (1-inch piece). This makes your cooking flow smoother.
- Saute Aromatics: In a large 5-quart Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) olive oil over medium heat until shimmering. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Stir in minced garlic, grated ginger, cumin, coriander, and turmeric; cook for just 1 minute more until fragrant, being careful not to burn the garlic.
- Simmer the Soup: Add the chopped sweet potatoes and 6 cups (1.4L) of broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender and easily pierced with a fork. The warm, earthy aroma will fill your kitchen.
- Blend to Perfection: Carefully blend the soup until completely smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a regular blender, filling it no more than halfway and venting the lid to release steam. (If your blender struggles or the soup seems too thick to blend, add 0.25 cup (60 ml) more broth before blending.) The consistency should be velvety and uniform.
- Finish & Serve: Stir in the can of coconut milk. Heat gently over low heat until warmed through, about 3-5 minutes, ensuring it doesn’t boil after adding the coconut milk. Season with salt and freshly ground black pepper to taste. Ladle the creamy sweet potato soup into bowls and finish with a generous swirl of chili oil for a pop of color and flavor.
Notes
To save time, use pre-cut sweet potatoes, diced onions, and minced garlic. An immersion blender simplifies blending directly in the pot. For faster cooking, use a pressure cooker for 8-10 minutes. For a spicier kick, add cayenne pepper or extra chili oil. For a lighter option, use light coconut milk and low-sodium broth. For kids, reduce or omit chili oil and add plain Greek yogurt or sour cream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 240 calories
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg