This easy, creamy sweet potato soup is dairy-free and vegan, made with sweet potatoes, carrots, onions, celery and coconut milk. It’s a comforting, healthy recipe that balances sweet and savory flavors and is simple to make on the stovetop or in an Instant Pot.
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If you debate pumpkin versus sweet potato, there’s room for both. This soup is similar in spirit to an autumn squash soup but leans into a trio of vegetables for extra depth and nutrition. It’s a great way to sneak in extra vegetables while keeping the dish silky and satisfying.
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What’s the Difference Between Sweet Potatoes and Yams?
In most U.S. grocery stores the terms are used interchangeably, so you’ll typically find sweet potatoes labeled as yams. True yams are starchier, drier and have a rough, brown skin; they’re more common in Caribbean and West African cooking and are harder to find in typical American markets. For this recipe, any common sweet potato variety will work well.
How to Make Sweet Potato Soup with Coconut Milk
Below is a concise overview — full measurements and timing are available in the recipe card further down.
- On Saute (Instant Pot) or over medium heat in a pot, cook onions, carrots and celery in a little olive oil until soft and fragrant. Add garlic and cook another couple of minutes.
- Add the chopped sweet potatoes, broth, coconut milk and spices (cinnamon, ginger, nutmeg, paprika), plus sweetener if using.
- Pressure cook in the Instant Pot or simmer on the stovetop until the sweet potatoes are tender, then blend until smooth.
Roasted Sweet Potatoes
Roasting concentrates the sweetness and adds depth, but it’s optional. For faster results use an air fryer: slice sweet potatoes, drizzle with olive oil and cook at 400°F (200°C) for 12–15 minutes. In a conventional oven, roast sliced sweet potatoes at 400°F (200°C) for about 25–30 minutes.
Stove Top Instructions
- Sauté onions, carrots and celery with olive oil in a large pot or Dutch oven over medium-high heat until soft and translucent. Add garlic and cook briefly.
- Add sweet potatoes, broth and spices. Bring to a boil, then reduce heat, cover and simmer 25–30 minutes until the potatoes are tender.
- Use an immersion blender (or a high-powered blender in batches) to puree until smooth. Adjust seasoning and serve.
What to Top the Soup With / Topping Ideas
- Sour cream, heavy cream or a swirl of coconut milk for extra creaminess
- Plain Greek yogurt for tang
- Cooked crumbled bacon for a smoky crunch (omit for vegetarian/vegan)
- Chopped chives or green onions
- Croutons for texture
How Long Will it Last in the Fridge
Stored in an airtight container, the soup will keep in the refrigerator for 3–4 days.
Freezer Tips
This soup freezes well. Portion into freezer-safe containers or molds and freeze. Thaw overnight in the refrigerator or reheat gently in a slow cooker or on the stovetop until warmed through.
More Sweet Potato Recipes
Try other sweet potato favorites like candied sweet potatoes, sweet potato casserole, sweet potato chili, sweet potato biscuits, air fryer fries, mashed sweet potatoes, cornbread with sweet potato, and more.
More Soup Recipes
If you enjoy this soup, explore other comforting soups such as broccoli-cheddar, chicken tortilla, stuffed baked potato or poblano soup for variety.
Creamy Sweet Potato Soup with Coconut Milk
Brandi Crawford
Equipment
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Instant Pot (optional)
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Immersion blender or high-powered blender
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Large pot or Dutch oven
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Freezer containers (optional)
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- 3 cloves garlic, minced
- 3 pounds sweet potatoes, peeled and cut into large chunks
- 3 cups broth (chicken or vegetable)
- 13.5 oz can coconut milk (full fat recommended)
- 2 tablespoons honey (or sweetener of choice)
- ½ teaspoon ground ginger (or ¼ tsp fresh)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon paprika (smoked paprika recommended)
- salt and pepper to taste
Instructions
Instant Pot
- Place the Instant Pot on Saute. Sauté carrots, onions and celery with olive oil until translucent and fragrant. Add garlic and cook about 2 minutes.
- Add sweet potatoes, broth, coconut milk, cinnamon, ginger, honey, nutmeg, paprika, salt and pepper. Stir to combine.
- Pressure cook for 15 minutes on manual high pressure. When finished, quick release carefully.
- Use an immersion blender to puree until smooth. Allow to cool slightly before blending if preferred.
- Adjust seasoning and serve warm.
Stovetop
- Sauté onions, carrots, celery and garlic in oil in a large pot or Dutch oven over medium-high heat until soft and fragrant.
- Add sweet potatoes, broth and spices. Bring to a boil, then reduce heat, cover and simmer 25–30 minutes until potatoes are tender.
- Blend with an immersion blender or in batches in a high-powered blender until creamy. Adjust seasoning and serve.
Notes
- You can use a regular blender if you don’t have an immersion blender; blend in batches and take care with hot liquids.
- If you prefer a less sweet soup, reduce or omit the honey and taste as you go. A sugar substitute can be used sparingly.
- Roasting sweet potatoes before adding them enhances flavor but is optional. Air fryer: 400°F for 12–15 minutes; oven: 400°F for 25–30 minutes.
- Substitute coconut milk with heavy cream or a half-and-half of almond milk and cream if desired; add dairy alternatives before pureeing rather than before pressure cooking.
Nutrition
Calories: 174kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Nutrition Data
Nutrition figures are estimates provided for convenience and may vary depending on exact ingredients and brands used. For precise values, calculate using the exact ingredients you use.