Creamy Sweet Potato Soup with Coconut Milk
This Easy Creamy Sweet Potato Soup is dairy-free and vegan and made with carrots, onions, and celery. This is the perfect healthy comfort food dish that has a hint of both sweet and savory flavor.
Servings 8 cups
Calories 174kcal
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 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
- 1/2 teaspoon ground ginger If using fresh, using 1/4 teaspoon.
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 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 1/2 almond milk and 1/2 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
Serving: 1cup | Calories: 174kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g