Sweet Potato Soup is the definition of comfort food. Vegan, Low Carb, Plant Based and Healthy, this Creamy and Comforting Sweet Potato Soup is a quick dinner recipe and is so easy to make. This is a perfect soup recipe for dinner which is perfect for a cosy fall night or a chilly winter night. Creamy Sweet Potato Soup with Coconut Milk is Fall comfort food recipe at its best!😍😍

This healthy Sweet Potato Soup features Sweet Potatoes, Ginger, Garlic, Carrots and Onions cooked in the Instant pot along with Vegetable broth. Finally this is blended using an immersion blender and you get a thick and creamy soup topped with lots of fresh basil and fresh Coconut Cream.😍
Also try these healthy Soup recipes 🥣
- Easy Black Bean and Spinach Soup in Crock Pot
- Creamy Chicken Gnocchi Soup in a Crock Pot (Olive Garden Copycat)
- Creamy Potato Soup
- Thai Red Curry Noodle Soup
- Butternut Squash Soup with Coconut Milk (Vegan)
- Instant Pot Lentil soup recipe
- Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
- Traditional Brown Lentil Soup Recipe
- Vegan Black Bean Enchilada Soup
- Cheesy Roasted Cauliflower and Garlic Soup
What does Sweet Potato Soup taste like?
The Sweet Potato Soup is so full of flavors that you will be mesmerized by its taste.

It's naturally sweet because of the fresh Sweet Potatoes. The burst of flavors because of Ginger, Smoked Paprika and Red Pepper Flakes makes this extra delightful.
Sweet potato along with ginger gives a burst of fall flavors which is warm and comforting.

Of course the highlight is that fresh Coconut Cream on top which makes it taste so special and delicious.
Instant pot Sweet Potato Soup
I like to make this Sweet Potato Soup in the Instant Pot because it gets prepared very quickly.
However you can easily make this in the Crockpot, slow cook it for six hours on low and when it'll be done you can easily blend it and enjoy!
Vegan Sweet Potato Soup
I just love Vegan and plant-based recipes for dinner, especially before and after the holidays. It helps in detox and also helps in maintaining a healthy lifestyle.
Try these Vegan Sweet Potato Soup recipes
- Butternut Squash Soup with Coconut Milk (Vegan)
- Vegan Black Bean Enchilada Soup
- Easy Black Bean and Spinach Soup in Crock Pot
- Creamy Potato Soup
- Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
- Healthy White Bean Enchilada Soup
- Instant Pot Lentil soup recipe
Also, Sweet potato is so healthy. I found this article from BBC Good Food, so helpful. Its healthier and lighter than Potatoes and makes for an excellent veggie to use during these fall and winter months.
Try these Easy Sweet Potato Recipes
- Vegan Sweet Potato Casserole
- Air Fryer Sweet Potato Chips (just 3 ingredients)
- Loaded Sweet Potato Skins in Air Fryer
- Vegan Sloppy Joe Stuffed Sweet Potatoes
- Crispy Cajun Air-Fryer Sweet Potato Fries (Zero Oil)
- Candied Sweet Potatoes with Pecan Topping
- Southern Sweet Potato Cobbler
- Creamy Mashed Sweet Potatoes

Jump to:
- What does Sweet Potato Soup taste like?
- Instant pot Sweet Potato Soup
- Vegan Sweet Potato Soup
- Ingredients Needed to make Sweet Potato Soup
- Instructions on making The Best Sweet Potato Soup
- Cooking Variations
- Storage
- Serving options
- Other easy Soup recipes for dinner
- Top Tips to make the Best Sweet Potato Soup
- Sweet Potato Soup
- Cooking Variations
Ingredients Needed to make Sweet Potato Soup
- Sweet Potatoes
- Onions
- Garlic
- Ginger
- Smoked Paprika
- Red Pepper Flakes
- Olive Oil
- Carrots
- Salt & Pepper
- Coconut Cream
- Fresh Basil
See recipe card for quantities. Also watch the video for a quick visual.
Instructions on making The Best Sweet Potato Soup
STEP 1: DUMP IN THE INSTANT POT
- Put the Instant Pot to saute mode
- Add olive oil. As the oil shimmers, add the Sweet Potatoes along with minced garlic, chopped Ginger, chopped Carrots, Red Pepper Flakes, Smoked Paprika, Salt and Pepper
- Saute for 5 minutes
- Once fragrant, add the Vegetable Broth
- Cover and cook on high pressure for 4 min
- Once cooked, quick release the pressure

STEP 2: BLEND THE SOUP
- Use an immersion blender to blend the soup
- OR, get the soup out in a bowl, cool it down to room temp.
- Blend it in batches in a traditional blender. If you want, you can leave it a little chunky. However, I like to blend it until smooth and velvety.
- Once blended, transfer to a serving bowl.

STEP 3: GARNISH & SERVE
- Garnish with fresh Coconut Cream and fresh Basil leaves
- Serve hot!
Remember to cool down the soup before blending in a traditional blender. Also, blend the soup in batches to prevent spillage.
Hint: For even better flavors, use Coconut Milk along with Vegetable Broth. It will get you a creamy and delicious soup.
Coconut Milk goes great with anything Sweet Potatoes. Try my Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
Cooking Variations
- COOK IN THE DUTCH POT: This recipe can be easily cooked in the Dutch pot. Dump all the ingredients in the Dutch Oven, sauté and then add the Vegetable broth. Cover and cook over medium low heat for 20 to 25 minutes. Then blend it using an immersion blender OR get it out and blend it in batches in traditional blender. Finally garnish and serve!
- SLOW COOK IN CROCKPOT: Easily adapt this recipe for the Crockpot. Firstly, saute the veggies in a skillet, transfer to a Crockpot, pour in the broth and slow cook for 6 hours on low. Blend using an immersion blender or traditional blender and serve with a garnish of Coconut Cream and fresh Basil.
Storage
You can easily freeze this soup in a ziplock bag, thaw overnight in the refrigerator, reheat in the oven and serve.
You can refrigerate this soup in an airtight container for 2-3 days. Reheat in the oven before serving.
Serving options
You can serve this Sweet Potato Soup as is and its such a healthy and hearty meal in itself.
You can also serve this with Cornbread or Cheesy Garlic Bread or Pizza Breadsticks.
Pair it with a side salad like this Asian Cucumber Red Onion Salad with Garlic Vinegar Dressing or Creamy Cucumber Red Onion Salad with Dill and Sour cream
Other easy Soup recipes for dinner
- Traditional Brown Lentil Soup Recipe
- Red Bean Tex Mex Soup
- Best Spinach Soup Recipe with Crispy Garlic Croutons
- Thai Curried Roasted Carrot and Ginger Soup
- Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
Top Tips to make the Best Sweet Potato Soup
- This sweet potato soup is so easy to make that you can never make a mistake in this recipe. However follow these big tits and you will make the best sweet potato soup ever!
- Make sure you use fresh sweet potatoes for this recipe and not the canned and mashed sweet potatoes. Fresh sweet potatoes when coat and blend it gives a wonderful taste which is so great!
- Do not forget to add ginger and garlic. Especially ginger which goes excellently with sweet potatoes giving is that perfect fall touch!
- You can easily add other ingredients to make this so even hearty and comforting.
- Add Chicken to this soup in the Instant pot. After it gets pressure cooked, get the chicken out, shred it and stir with the blended soup.
Sweet Potato Soup
INGREDIENTS
- 1 pound Sweet Potatoes 700gms
- 2 large Carrots finely chopped
- 1 medium sized Yellow Onion finely chopped
- 1 inch ginger finely chopped
- 2 cloves Garlic minced
- 1 teaspoon Smoked Paprika
- 1 teaspoon Red Pepper Flakes
- 4 cups Vegetable Broth low sodium
- Salt and Ground Black Pepper As per taste
- Coconut Cream for garnish
- Fresh Basil Leaves for garnish
INSTRUCTIONS
- Put the instant pot to saute mode. Heat olive oil in it. As the oil shimmers, dump all the ingredients. Cook until the carrots soften for 4-5 minutes or until they get fragrant.
- Stir in the Vegetable Broth. Cover with the lid and Pressure cook for 4 min. Once cooked, quick release the pressure.
- Blend the soup using a stick (immersion) blender or transfer to a bowl and cool down to room temp. Once cooled, blend it in batches in a traditional blender. You can leave the soup a little chunky if you want. However, I like to to be velvety smooth and creamy.
- Serve in soup bowls. Garnish with fresh Coconut Cream and fresh basil.
Video
Notes
Cooking Variations
- COOK IN THE DUTCH POT: This recipe can be easily cooked in the Dutch pot. Dump all the ingredients in the Dutch Oven, sauté and then add the Vegetable broth. Cover and cook over medium low heat for 20 to 25 minutes. Then blend it using an immersion blender OR get it out and blend it in batches in traditional blender. Finally garnish and serve!
- SLOW COOK IN CROCKPOT: Easily adapt this recipe for the Crockpot. Firstly, saute the veggies in a skillet, transfer to a Crockpot, pour in the broth and slow cook for 6 hours on low. Blend using an immersion blender or traditional blender and serve with a garnish of Coconut Cream and fresh Basil.
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