A hearty, nutritious, and flavorful autumn recipe.
Fall in love with the warm, comforting flavors of our smoked sweet potato soup. This hearty, nutrient-packed recipe is a perfect autumn dish that blends rich, earthy sweetness with smoky, savory spices. Sweet potatoes, a beloved fall staple, are the star of this creamy soup, offering both indulgence and nutrition.
As our team brainstormed fall recipes, we found ourselves reminiscing about those iconic comfort food dishes, especially the sweet potato casserole topped with a blanket of marshmallows. For many of us, it was a love-it-or-hate-it situation—some found it overly sweet, while others couldn’t get enough of the sugary topping. But as adults, we’ve come to appreciate sweet potatoes in a whole new way. When prepared thoughtfully, sweet potatoes shine without all the added sugar. They’re incredibly versatile and loaded with nutrients like fiber, vitamin A, and antioxidants. Whether roasted, mashed, or blended into a creamy soup, sweet potatoes can be transformed into a comforting, flavorful, and health-boosting meal that’s perfect for cooling fall days. And this soup is a great example of that.
This creamy sweet potato soup is more than just a delicious comfort food; it’s a nutritional powerhouse that will leave you feeling satisfied and energized. So, gather your ingredients and get ready to enjoy the flavors of fall while nourishing your body.
| Prep Time 15 mins | Cook Time 30 minutes | Total Time 45 mins |
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper
- 3 medium sweet potatoes (1½ pounds), peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
Sauté the onions.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until soft and fragrant, about 5 to 8 minutes.
Cook the sweet potatoes and apples.
Add the cubed sweet potatoes and chopped apple. Stir occasionally and cook until they begin to soften, around 8 to 10 minutes.
Add the spices and liquids.
Stir in the garlic, ginger, coriander, and smoked paprika. Once the spices are fragrant, mix in the apple cider vinegar, 3 cups of vegetable broth, and coconut milk. Bring to a boil, then cover and simmer for 20 to 30 minutes, until the sweet potatoes are tender.
Blend the soup.
Allow the soup to cool slightly before transferring it to a blender. Puree until smooth, working in batches if necessary. If the soup is too thick, blend in more broth until you reach your desired consistency.
Garnish and serve.
Serve the soup with a swirl of reserved coconut milk, fresh cilantro, pepitas, and a sprinkle of Aleppo pepper. Enjoy with a slice of crusty bread for a hearty meal.
Tips
Here are a few tips:
- Swirl Garnish: Reserve a small portion of coconut milk for garnishing the soup with a pretty white swirl on the vibrant orange base.
- Thickening Tip: This soup thickens as it cools. If you need to reheat leftovers, simply add a splash of water to maintain the creamy texture.
- Customization: Add more spice with a pinch of cayenne or tone it down by using mild paprika instead of smoked.
Sweet potato soup is the ultimate fall comfort food, balancing sweet and savory flavors with a nourishing smoky warmth. Whether you’re curling up on a chilly evening or hosting a cozy dinner, this recipe will fill you up while highlighting the health benefits of seasonal produce.