Sep 03, 2021, Updated Mar 10, 2024 This sweet potato soup recipe has been on rotation in my kitchen for many years. It is filling, satisfying, really warms the belly and clears any sign of a head cold. The kids love the sweet and nutty flavours. The spice level is subtle, totally family-friendly.
Ingredient Notes:
Corn and sweet potatoes: they complement each other so beautifully with their sweet, earthy flavours. Feel free to use frozen corn (and even frozen sweet potato cubes if you can find them, to make it even simpler). Aromatics: the natural sweetness of the base provides a perfect backdrop for warming ginger, subtle garlic and a bit of chilli. Cilantro: adds a fresh, citrusy flavour. Coconut milk: contributes a nutty counterpoint and lovely creaminess.
NOTE: I freeze whole ginger root and grate it from frozen, freeze chillies and run under hot water briefly before mincing, and bulk-mince garlic in the food processor and freeze using this method. This makes prep even quicker and this yummy soup is always possible spontaneously with mostly pantry/freezer ingredients.
Tips for Making This Sweet Potato Soup:
Cooking the onions takes about 10 minutes, so I start here and use that cooking time to prep the remaining ingredients. No time wasted waiting. Simmering the sweet potatoes is the other time-consuming part, but totally hands off. Feel free to speed things up by using the pressure cooker. 6 minutes on high pressure for perfectly-soft sweet potatoes.
Serve with warm naan or oven-crisped pita bread brushed with olive oil.
