Description
A creamy and flavorful Spicy Sweet Potato Soup that combines the natural sweetness of sweet potatoes with a blend of spices and a hint of heat. This comforting soup is easy to prepare on the stovetop or in an Instant Pot and is finished with creamy coconut milk for added richness. Perfect for a nutritious lunch or dinner, this soup provides warmth and depth with every spoonful.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil or avocado oil
- 1/2 medium yellow onion, chopped
- 1 cup celery, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 cups sweet potatoes, peeled and diced (about 2 pounds)
Liquids and Seasonings
- 2 cups low sodium vegetable broth or stock
- 1 cup coconut milk (or milk of choice)
- 1 teaspoon paprika
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Prepare the base vegetables: Heat oil in a large Dutch oven or stock pot over medium heat. Add chopped onion, celery, and red bell pepper, sautéing for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add sweet potatoes and seasonings: Stir in the diced sweet potatoes, paprika, thyme, salt, black pepper, and optional cayenne pepper. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover, and let it simmer for 20-25 minutes until the sweet potatoes are tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend thoroughly.
- Finish with coconut milk: Stir in the coconut milk to add creaminess and richness. Serve the soup warm for best flavor.
- Instant Pot method: Combine all ingredients except the coconut milk into a 6 or 8-quart Instant Pot. Secure the lid and ensure the vent is set to seal. Cook on high pressure for 10 minutes, then allow a natural pressure release for 5-10 minutes.
- Blend after pressure cooking: Open the lid carefully and blend the soup with an immersion blender or in batches using a regular blender until smooth.
- Add coconut milk and serve: Stir in the coconut milk and serve the soup warm, enjoying a quick and easy pressure-cooked alternative.
Notes
- Use low sodium vegetable broth to control the salt content of the soup.
- The cayenne pepper is optional; omit or reduce for less heat.
- For a creamier texture, use full-fat coconut milk.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- This soup is naturally vegan and gluten free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American