This Creamy Sweet Potato Coconut Soup with Quinoa is a wonderfully rich, healthy, and satisfying meal all in one bowl! It features naturally sweet sweet potatoes blended into a velvety smooth soup with creamy coconut milk, fragrant ginger, garlic, lime, and warming spices. Served with a scoop of fluffy quinoa, this Sweet Potato Coconut Soup becomes a complete and nourishing dinner. I love making this soup because it’s packed with flavor, incredibly comforting, and surprisingly easy. It’s a fantastic vegan and gluten-free option that feels perfect for a satisfying meal, even on these pleasant mid-April evenings!
Why You’ll Love This Sweet Potato Coconut Soup
- Creamy & Flavorful: Coconut milk creates a luscious texture, beautifully complementing the sweet potato, ginger, lime, and spices.
- Healthy and Nourishing: Packed with vitamins from sweet potatoes and carrots (implied addition, common variation), fiber from quinoa, and warming spices.
- Vegan & Gluten-Free: Naturally fits these dietary patterns (omit optional cheese garnish).
- Easy to Make: Simple simmering and blending process.
- Complete Meal: Adding quinoa makes this soup hearty enough for a full dinner.
Ingredients for Creamy Sweet Potato Coconut Soup with Quinoa
Here’s what you’ll need to make this vibrant and comforting soup. The full list with measurements is in the recipe card below.
Soup Base
- Medium sweet potatoes, peeled and diced (Vegetable)
- Olive oil or coconut oil (Oil)
- Garlic cloves, peeled and minced (Aromatic)
- Fresh ginger knob, peeled and minced (or ground ginger) (Aromatic/Spice)
- Medium onion, diced (Vegetable)
- Low-sodium vegetable stock (Liquid)
Flavor & Creaminess
- Paprika (Spice)
- Cumin (Spice)
- Cayenne pepper (optional) (Spice)
- Lime zest (Flavoring)
- Lime juice (Acid)
- Granulated sugar (or honey) (Sweetener) (Note: honey is not vegan)
- Coconut milk (full-fat recommended) (Dairy Alternative)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
Quinoa & Garnish
- Quinoa, cooked (Grain)
- Fresh cilantro, for garnish (Herb)
- Grated Parmesan, for garnish (optional, omit for vegan) (Dairy)
- Feta cheese (optional garnish substitute for Parmesan) (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the warming flavors of this Sweet Potato Coconut Soup, but here are some variations:
- Add Carrots: Include 1-2 peeled and chopped carrots along with the sweet potatoes for extra sweetness and color (as pictured in some versions of this recipe).
- Different Squash: Use butternut squash instead of sweet potatoes.
- Make it Spicier: Add more cayenne pepper or stir in a teaspoon of red curry paste with the ginger and garlic.
- Add Lentils: Simmer some red lentils along with the sweet potatoes for added protein and thickness (you may need extra broth).
- Different Toppings: Top with toasted pumpkin seeds (pepitas), a swirl of coconut yogurt, or crispy fried shallots instead of Parmesan/feta.
How to Make Creamy Sweet Potato Coconut Soup
Let me show you how easy it is to make this nourishing Sweet Potato Coconut Soup:
Cook Quinoa
- First, I cook my quinoa according to the package directions. Once cooked, I fluff it with a fork and set it aside.
Cook the Soup Base
- In the meantime, in a large Dutch oven or stockpot, I add the diced sweet potato, diced onion, minced garlic, minced/grated ginger, paprika, cumin, and chili pepper flakes (if using). I typically sauté the onion, garlic, and ginger in the olive/coconut oil for a few minutes first before adding the rest, although the instructions provided start by adding everything together with the broth.
- I pour in the vegetable stock, ensuring the vegetables are covered.
- I bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, I turn the heat down to maintain a simmer and partially cover the pot.
- I let it cook for 15-20 minutes, or until the sweet potatoes and carrots (if using) are very soft and cooked through.
Blend and Finish the Soup
- Once the vegetables are tender, I carefully use an immersion blender right in the pot to puree the Sweet Potato Coconut Soup until it’s completely smooth. Alternatively, I can transfer the soup in batches to a regular blender – being extremely careful when blending hot liquids – blend until smooth, and return it to the pot.
- I whisk in the lime zest, lime juice, sugar (or honey, if using), and the coconut milk.
- I taste the soup and adjust the seasoning with salt and pepper if necessary. I let it heat through gently for another minute or two, but avoid boiling rapidly after adding the coconut milk.
Serve
- Divide soup into bowls.
- Add quinoa.
- Garnish and serve.
Tips and Tricks for the BEST Sweet Potato Soup
Here are my secrets for making this Sweet Potato Coconut Soup truly exceptional:
- Use Full-Fat Coconut Milk: This provides the creamiest texture and richest flavor. Shake the can well before opening.
- Fresh Ginger and Garlic: Using fresh aromatics gives the soup a much brighter and more potent flavor than dried powders.
- Blend Until Very Smooth: For that luxurious velvety texture, blend the soup thoroughly. A high-powered blender works best if not using an immersion blender.
- Adjust Consistency: If the soup is thicker than you like, thin it out with a little more vegetable broth or water.
- Balance Flavors: Taste at the end! The lime juice brightens everything, the sugar balances the spices, and salt enhances all the flavors. Adjust as needed.
How to Serve
This Creamy Sweet Potato Coconut Soup with Quinoa is a complete meal! Serve it hot, garnished with:
- A scoop of the cooked quinoa right in the center or stirred throughout.
- Freshly grated Parmesan cheese (omit for vegan) or crumbled feta.
- Fresh chopped cilantro or parsley.
- A drizzle of olive oil or extra coconut milk.
- Toasted nuts or seeds (like cashews or pepitas) for crunch.
It’s also delicious with a side of crusty bread or naan.
Make Ahead and Storage
This soup is excellent for making ahead, and the flavors deepen beautifully overnight!
- Storage: Store leftover Sweet Potato Coconut Soup (keep quinoa separate if possible) in an airtight container in the refrigerator for up to 4-5 days. Store cooked quinoa separately.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add the quinoa when ready to serve. Add a splash of broth or water if the soup has thickened too much.
- Freezing: This soup freezes very well! Let it cool completely, transfer to freezer-safe containers (leave some headspace), and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Freeze cooked quinoa separately.
FAQs about Creamy Sweet Potato Coconut Soup
- Can I use butternut squash instead of sweet potatoes?
- Yes, butternut squash is an excellent substitute and will yield a similarly delicious soup. Roasting the squash first (as in the previous recipe) would add even more depth!
- Is this soup spicy?
- The optional cayenne pepper adds a gentle warmth. Adjust the amount or omit it based on your preference. The ginger also adds a mild spice.
- Can I make this soup oil-free?
- Yes. If simmering everything together from the start (as per the literal instructions), you can omit the oil. If sautéing the aromatics first (recommended for flavor), you can sauté in a little broth instead of oil.
Enjoy this rich, healthy, satisfying, and incredibly flavorful Creamy Sweet Potato Coconut Soup with Quinoa! It’s a perfect bowl of nourishing comfort.
Print
Creamy Sweet Potato Coconut Soup with Quinoa
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup, Main Course, Vegan Option, Gluten-Free
- Cuisine: American, Fusion
Description
Rich, healthy and satisfying – This Creamy Sweet Potato Coconut Soup with Quinoa is a complete dinner in one bowl. Sweet potatoes, coconut milk, ginger, and spices blend into a smooth soup, made hearty with quinoa.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced (about 4–5 cups)
- 1 cup cooked quinoa (cooked according to package directions)
- 1 tablespoon olive oil (or coconut oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, peeled and minced
- 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 4 cups low-sodium vegetable stock
- Zest and juice of 2 limes
- 1 teaspoon granulated sugar (or honey/maple syrup)
- 1 cup full-fat canned coconut milk
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Grated Parmesan cheese (omit for vegan)
- Crumbled Feta cheese (omit for vegan)
Instructions
- Cook Quinoa: Cook 1 cup of dry quinoa according to package directions. Set aside.
- Combine Soup Base: In a large Dutch oven or stockpot, add the diced sweet potato, diced onion, minced garlic, minced ginger, paprika, cumin, cayenne pepper (if using), and olive oil (or coconut oil).
- Add Broth and Simmer: Pour in the vegetable stock. Stir everything together. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer for 12-15 minutes, or until the sweet potatoes and carrots are very tender.
- Puree Soup: Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
- Finish Soup: Stir in the lime zest, lime juice, sugar (or honey/maple syrup), and coconut milk.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed. Gently reheat if necessary, but do not boil vigorously after adding coconut milk.
- Serve: Divide the soup into bowls. Spoon the cooked quinoa into the center of each bowl. Garnish with grated Parmesan or Feta cheese (if using) and fresh chopped cilantro. Serve hot.
Notes
- Sweet Potatoes: Ensure sweet potatoes are cooked until very tender before blending for a smooth soup.
- Quinoa: Cooking the quinoa separately prevents it from overcooking or absorbing too much liquid in the soup. Rinse quinoa before cooking if desired.
- Ginger: Fresh ginger provides the best flavor.
- Coconut Milk: Use full-fat canned coconut milk for the creamiest result. Shake well before opening.
- Blending: An immersion blender is easiest. Be very careful when blending hot liquids in a standard blender.
- Consistency: If the soup is thicker than desired, thin it with a little more vegetable broth or water.
- Vegan Option: Ensure broth is vegetable-based and omit the optional Parmesan/Feta garnish (or use a vegan alternative). Use sugar or maple syrup instead of honey if desired.
- Storage: Store leftover soup and quinoa separately in airtight containers in the refrigerator for up to 4 days. Reheat soup gently.