Hey there, friend! If you’re looking for a soup that’s equal parts cozy and exciting, you’ve come to the right place.
This Creamy Spicy Sweet Potato Soup is the ultimate comfort food with a twist—sweet potatoes blended into silky perfection, spiced up with a touch of heat, and finished with a creamy dreaminess that’ll have you going back for seconds (or thirds!).
It’s quick, easy, and packed with flavor, making it the perfect weeknight dinner or weekend treat.
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Roast the Sweet Potatoes
Toss cubed sweet potatoes with olive oil, salt, and pepper, then roast them until they’re tender and caramelized. This step brings out their natural sweetness and adds depth to the soup.
2. Sauté the Aromatics
While the sweet potatoes roast, sauté onions, garlic, and a touch of chili in a large pot. This builds the flavor base and adds that spicy kick we’re after.
3. Blend It All Together
Add the roasted sweet potatoes to the pot, along with vegetable broth and a splash of coconut milk. Use an immersion blender (or transfer to a regular blender) to puree until smooth and creamy.
4. Simmer and Season
Let the soup simmer for a few minutes to let the flavors meld. Taste and adjust the seasoning, adding more chili for heat or a pinch of sugar to balance the spice.
5. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—think a drizzle of coconut milk, a sprinkle of chili flakes, or fresh cilantro.
This creamy sweet potato soup is a flavor-packed blend of roasted sweet potatoes, aromatic spices, and a touch of heat, all brought together with creamy coconut milk. It’s easy to make, naturally vegan, and perfect for any season.
Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and chili flakes, cooking for another minute.
Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a simmer, then use an immersion blender to puree until smooth. Stir in coconut milk.
Let the soup simmer for 5-10 minutes. Taste and adjust seasoning with salt, pepper, or more chili flakes.
Ladle into bowls and garnish with a drizzle of coconut milk, fresh cilantro, or extra chili flakes.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.