Sweet Potato Soup

Jack and I spent the first week of fall eating bowl after bowl of this sweet potato soup. I don’t know what Creamy Orange Soup is, but for some reason it seems like the perfect cold weather meal. Its vibrant colors brighten up gray, dull weather, and its velvety broth keeps you warm from the inside out.

Most years, I make my butternut squash soup or pumpkin soup repeatedly at the start of fall, but for now, I’m sticking with this sweet potato soup. It has a rich, sweet and smoky flavor with a rich apple cider vinegar finish. The texture is very smooth and creamy, which makes a bowl feel very filling.

If you find yourself craving comfort food for the next few weeks, this sweet potato soup recipe is just what you should be doing. It’s simple, nutritious, and unexpectedly delicious. Eating crusty bread is optional but highly recommended.

Sweet Potato Soup Recipe Ingredients

Another thing I love about this sweet potato soup recipe? To do this, you only need a few ingredients:

Of course sweet potatoes! They give the soup its sweetness, vibrant color and luscious texture.
An apple – it brings out the sweetness of the sweet potato.
Onion and garlic – strong flavor.
Coriander and ginger – they add a warm, aromatic flavor to the soup.
Smoked Paprika – It gives the soup a delicious smoky flavor.
Extra virgin olive oil and coconut milk – rich.
Vegetable Soup – Use store bought, or make your own.
Apple Cider Vinegar – for soups.
And sea salt – makes all the flavors pop!

How to Make This Sweet Potato Soup

This sweet potato soup recipe is easy (I had to!) and it’s so easy to make. Here’s the thing:

First, fry the vegetables. In a large pot or Dutch oven, cook onion until tender, about 5 minutes. Then, add the sweet potatoes and apples and cook until they start to soften, 8 to 10 minutes more.

Next, stir in the seasoning. Add garlic, ginger, cilantro and smoked paprika and stir until fragrant. Then, add the apple cider vinegar followed by the broth and coconut milk. (Tip: I like to reserve 1/4 cup coconut milk for garnish. It creates such a nice white swirl on top of the orange soup!)

Then, simmer. Bring the soup to a boil, cover the pot and simmer until the sweet potatoes are tender.

Finally puree the soup! Let the soup cool slightly, then transfer it to a large blender and blend until smooth. (Alternatively, you can use an immersion blender for this step.) If the soup is too thick, add a little more broth. When it reaches your desired consistency, season and serve.

That’s it!

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