This Easy Creamy Sweet Potato Soup is dairy-free and vegan and made with carrots, onions, coconut milk and celery. This is the perfect healthy comfort food dish that has a hint of both sweet and savory flavor.
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Are you one of those people who debates pumpkin vs sweet potato? I think there's room for both of them! As such, I have been working to create similar recipes using one or the other is some of my favorite dishes!
If you've had my Autumn Butternut Squash Soup, this one is similar but it omits the apples and adds in a triage of veggies. This dish is a great way to sneak in a few extra vegetables!
What's the Difference Between Sweet Potatoes and Yams?
In most grocery stores there is no difference between the two. Most stores often label sweet potatoes as yams.
Yams have more starch and are drier. They have bumpy tough, brown skin. Yams are typically used in Caribbean and West African dishes. You have probably never eaten yams, as they are hard to find in the United States.
Years ago, Southerners (primarily in Louisiana) started to refer to them as yams. Most yams are simply sweet potatoes.
You can read more about The Difference Between Yams and Sweet Potatoes here.
How to Make Sweet Potato Soup with Coconut Milk
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place the Instant Pot on the Saute function. Saute carrots, onions, and celery in the Instant Pot along with olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
- Add in the cut sweet potatoes, broth, coconut milk, cinnamon, ginger, honey, nutmeg, paprika, salt, and pepper.
- Stir and pressure cook.
Roasted Sweet Potatoes
Roasting really brings out the flavor, but it's totally optional. I like to use the air fryer if I'm going to make roasted soup. Slice it up and then drizzle it with a little olive oil and then air fry it for 12-15 minutes on 400 degrees.
If using the oven, slice it up and bake the sweet potatoes for 25-30 minutes on 400 degrees.
Stove Top Instructions
- Add onions, carrots, celery, garlic, and oil and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
- Add in the cut sweet potatoes, broth, cinnamon, nutmeg, honey, ginger, paprika, salt, and pepper. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
- Use an immersion blender to blend.
What to Top the Soup With/Toppings Ideas
- Heavy cream or Sour Cream
- Greek Yogurt (plain, non-fat)
- Bacon (cooked and crumbled)
- Chives
- Croutons
How Long Will it Last in the Fridge
It will last for 3-4 days tightly covered.
Freezer Tips
I like to freeze the soup using these freezer molds from Amazon. I defrost the soup by placing it in this Crockpot warmer for a couple of hours. You can also defrost it in the fridge overnight.
More Sweet Potato Recipes
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
More Soup Recipes
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
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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 This was 3 large sweet potatoes for me. Peeled and cut into large chunks.
- 3 cups broth I used chicken, you can also use vegetable.
- 13.5 oz can of coconut milk I used full fat.
- 2 tablespoons honey
- ½ teaspoon ground ginger If using fresh, using ¼ teaspoon.
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon paprika I like to used Smoked paprika.
- salt and pepper to taste
Instructions
Instant Pot
- Place the Instant Pot on the Saute function. Saute 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.
- Add in the cut sweet potatoes, broth, coconut milk, cinnamon, ginger, honey, nutmeg, paprika, salt, and pepper.
- Stir and pressure cook for 15 minutes, Manual > Pressure Cooking.
- When the pot indicates it has finished, quick release the steam.
- Open the pot and use an immersion blender to blend until creamy. Be careful. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender.
- Cool before serving.
Stovetop
- Add onions, carrots, celery, garlic, and oil and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
- Add in the cut sweet potatoes, broth, cinnamon, nutmeg, honey, ginger, paprika, salt, and pepper. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
- Use an immersion blender to blend.
Video
Notes
- You can use a regular blender to blend the soup if you don't have an immersion blender. Be very careful.
- This soup is meant to be sweet, if you want a more savory soup you can reduce or omit the amount of honey used. You can also substitute with a sweetener. Start with a teaspoon and taste repeatedly and adjust to suit your needs.
- Roasting really brings out the flavor, but it's totally optional. I like to use the air fryer if I'm going to make roasted soup. Slice it up and then drizzle it with a little olive oil and then air fry it for 12-15 minutes on 400 degrees. If using the oven, slice it up and bake the sweet potatoes for 25-30 minutes on 400 degrees.
- You can substitute coconut milk for heavy cream or a mix of ½ almond milk and ½ cream. I find that almond milk only is too watery. If you use either of these, add them in before you puree the soup, as opposed to before pressure cooking
Nutrition
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.
Libby says
She does it again!! This is so freaking good. I had a bunch of sweet potatoes that needed to be used and this recipe came to the rescue! I roasted them in my air fryer, like the boss suggested, and I used smoked paprika, per her suggestion, too. The soup is crazy good with some bacon on top. I love a thick soup and this did not disappoint! Thank you once again, Brandi!
staysnatched says
You're welcome! I'm glad the tips worked!
Felicia says
This is the real MVP! I had a bunch of sweet potatoes then remembered this recipe from your IG. The instructions and tips are spot on. I have my freezer cubes so I was able to freeze it in portions.
Now the soup! This is so delicious! The seasoning and spices are spot on. It’s creamy, not too sweet, and filling. I topped it with bacon but I also think it’s delicious as is.
Now let me take a moment to say thank you for the tips. If you’re trying Brandi’s recipes do yourself a favor and read the blog post. It’s truly valuable and literally walks you through the ins and outs of making the recipe. Don’t have an air fryer? She tells you how to roast the potatoes in the oven. Although do yourself a favor and shop her Amazon link to get an air fryer. Same for the instant pot, but don’t worry she breaks down how to cook it on the stove top. I truly appreciate the level of detail put into the recipe post.
Thank you!
staysnatched says
I'm glad you found the instructions helpful!
Olivia says
Thank you for the delicious recipe looks so tasty!
staysnatched says
I hope you enjoy the recipe!
Heather says
I was in the mood to chop some veggies this weekend so I put this together and froze in the souper cubes for future lunches. I didn’t add the honey and it’s plenty sweet for my taste. Also I used shallot instead of onion because that’s what I had. I think it’ll be awesome with some crumbled goat cheese and chives to garnish.
staysnatched says
Goat cheese sounds wonderful for this!
Victoria Papa says
could you use almond milk? Dont want so much fat?
staysnatched says
Sure, you can use what you want. It will impact the consistency and likely result in a thinner soup.
Linda says
I have cans of sweet potatoes, can I substitute?
staysnatched says
I've never used canned sweet potatoes. You can probably use them, but I wouldn't use an Instant Pot. I would use them on the stove.
PAT says
THIS SOUP WAS GREAT.
I WILL BE MAKING IT
THE REST OF THE WINTER.
THANKYOU.PAT.
staysnatched says
Yay! I'm so glad you enjoyed it.
Lee says
Used this recipe to break in my Instant Pot - and it is delicious. I wasn't sure how I would like a soup given it's summer, but it's not at all heavy and tasted perfect. I don't have an immersion blender so I tweaked it a little by putting the carrots, celery, and onion in a food processor before the saute and cooked everything a tad longer so I could easily use my potato masher at the end. Turned out perfect!
staysnatched says
So glad to hear!
Sarah S says
Listen if Brandi tells you to roast the veggies, you roast the veggies. This is literally the best soup I've ever made. Like a hug in a bowl. Rich and sweet and smooth. Made it the stove top directions exactly as written and it's pure perfection. Make this soup for yourself. Make it for your friends. Make it for your granny.
staysnatched says
haha! Yes, make it for granny.
Nielle says
This soup was absolutely delicious and has the perfect hint of sweetness. When I told my husband what I was making for dinner he made a face but guess who was scraping his bowl to get every last bit! I will definitely be making this one again and again.
staysnatched says
haha! I love to hear that.
Miya says
Great soup and full of flavor even if you don’t roast the sweet potatoes. Another win and a great way to kick off my fall soup season!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Coby says
This soup is delicious! Thick, sweet and savory. I love the flavor that the smoked paprika gives it. I had this with a grilled cheese sandwich for lunch, and it hit the spot! Great recipe, and it makes a ton, so I have plenty of leftovers to freeze and reheat later on!
staysnatched says
Yes! Great for leftovers.
Emily B says
I got this recipe via email and decided to make it on a whim because I had all the ingredients. I’m not the biggest sweet potato fan, but this was so good (I did the extra step of roasting too)! I’ll definitely be making this again! Thanks for saving me from getting take out Brandi!
staysnatched says
Glad I could save you!
PAT says
BRANDI I MADE THIS SOUP OVER AND OVER AGAIN.
I HAVE TO SAY IT IS THE BEST. THANK YOU. PAT.
staysnatched says
Thanks Pat! I’m glad you enjoyed it.