Sweet potato soup sounds simple (and it is) but it just hits differently when it’s done right. This one is creamy, warm, and has just enough ginger and turmeric to make it feel like it’s actually doing something good for your health (which it is). We make this a lot in fall and winter when sweet potatoes are everywhere and all you want is something warm and comforting that doesn’t take forever to cook.
The coconut milk is what makes it. You add it right at the end after blending, which keeps it fresh and creamy rather than cooking it down and losing that subtle sweetness. The turmeric gets toasted briefly in the oil before the sweet potatoes go in, which is a small but important step that makes a huge difference to the depth of flavor. Don’t skip it.
The optional chickpeas or pan-fried tofu stirred in at the end turn this from a light soup into a hearty meal with enough protein to actually keep you full. We almost always add one or the other. The chickpeas are easier, the tofu is crispier and more satisfying. Both work.
Fresh cilantro on top is non-negotiable as far as we’re concerned. It cuts through the richness of the coconut milk and adds a brightness that the soup really needs. If you’re one of those people who thinks cilantro tastes like soap, you have our sympathy and you can leave it out.
Ingredients
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and fry for 3 to 4 minutes until softened.
- Add ginger and garlic: Stir in the chopped ginger and cook for 2 to 3 minutes. Add the garlic and cook for another 2 minutes until fragrant.
- Toast the spice: Add 1 tsp of turmeric, stirring constantly for about a minute to release its flavor.
- Simmer the sweet potatoes: Add the chopped sweet potatoes to the pot. Pour in just enough hot water to cover the sweet potatoes (start light to keep the soup creamy; you can thin it out later). Stir in 1 tbsp of vegetable broth powder. Bring to a gentle boil on medium heat for about 15 minutes, or until the sweet potatoes are fork-tender.
- Blend: Turn off the heat and pour in the coconut milk. Use an immersion blender to puree the soup until completely smooth and creamy. Adjust with a splash of extra hot water if a thinner consistency is preferred.
- Garnish & Serve: Stir in optional chickpeas or fried tofu if desired. Ladle into bowls, top with fresh cilantro, and serve warm.
