Do sweet potatoes make good soup?

Yes! Sweet potatoes get tender and caramelized, creating a silky smooth texture. Their sweetness balances well with other flavor profiles — salt, sour, spice, and heat.

How do you add flavor to sweet potato soup?

The flavor in this sweet potato soup comes from the aromatic base and the seasonings. Shallot, garlic, lemongrass, and ginger build a deeply fragrant flavor foundation, while soy sauce, lime juice, brown sugar, coconut milk, and sriracha further enrich the flavor complexity.

What flavors pair well with sweet potato?

Anything that balances well with a sweet profile, so warm spices like curry powder and turmeric and savory aromatics like garlic and shallot.

What is the most delicious way to cook sweet potatoes?

Similar to butternut squash , sweet potatoes are incredibly versatile! Here we simmer the sweet potatoes until fork-tender and purée them into a silky smooth soup. Other options are roasted sweet potatoes , baked sweet potatoes , air-fryer sweet potatoes , mashed sweet potatoes , or use them in a sweet potato casserole .

Easy Thai-Inspired Vegan Sweet Potato Soup Recipe

Name: Sweet Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 large shallots, diced (or sub one onion); 2 tablespoons olive oil; 6 cloves garlic, chopped; ¼ cup finely chopped lemongrass (packed) 2-3 stalks (or use lemongrass paste in a tube); 1 tablespoon ginger, finely chopped (or ginger paste); 1 small Serrano chili (or jalapeno for less spicy), split in half (stem intact); 1 teaspoon yellow curry powder; ½ teaspoon turmeric; 4 cups veggie stock; 1 cup water (use as needed, wait to add until blending); 1 teaspoon salt; 2 lbs yams, peeled, cubed into one-inch cubes (feel free to sub some with carrots); ½ cup to 1 cup coconut milk- add to color.; 2 teaspoons brown sugar; 2 teaspoons soy sauce; 1-2 tablespoons lime juice; salt and black pepper to taste

Description

A delicious, healthy recipe for creamy, Thai-inspired Sweet Potato Soup with coconut, lemongrass, and ginger….light and tasty! Vegan and gluten-free!

Ingredients

Units Scale

2 large shallots, diced (or sub one onion)
2 tablespoons olive oil
6 cloves garlic, chopped
1/4 cup finely chopped lemongrass (packed) 2-3 stalks (or use lemongrass paste in a tube)
1 tablespoon ginger, finely chopped (or ginger paste)
1 small Serrano chili (or jalapeno for less spicy), split in half (stem intact)
1 teaspoon yellow curry powder
1/2 teaspoon turmeric
4 cups veggie stock
1 cup water (use as needed, wait to add until blending)
1 teaspoon salt
2 lbs yams, peeled, cubed into one-inch cubes (feel free to sub some with carrots)
1/2 cup to 1 cup coconut milk- add to color.
2 teaspoons brown sugar
2 teaspoons soy sauce
1-2 tablespoons lime juice
salt and black pepper to taste

Garnish with: Cilantro, coconut milk swirl, scallions, Sriracha Sauce, and lime wedges.

Instructions

Saute. In a large heavy-bottomed pot, heat coconut oil over medium heat. Add shallot and stir for 2 minutes. Add ginger, garlic, lemongrass, and whole, split chili, cook for 3-5 minutes, until fragrant and golden. Add spices, and stir for 1-2 more minutes. Add stock, water, and salt, scraping up the spices from the bottom. Bring to a simmer.
Simmer. Add yams, bring to a simmer, cover, simmer on med-low heat until yams are fork-tender, 15-20 minutes. Let it cool a bit while you prepare your garnishes.
Puree soup until very smooth. Either blend in a high-powered blender or use an immersion blender. Get it as smooth and silky as you can. Return to the stove and heat on medium-low.
Season. Stir in ½-1 cup of coconut milk, reserving some for garnish. Add the brown sugar, soy sauce ( or fish sauce), and the lime juice. Taste. Adjust the seasonings. You may need to add more depth (soy sauce), a pinch or two of salt, more lime, more sugar, or more heat (Sriracha).
Garnish with cilantro, scallions, coconut milk swirl (whisk with a little warm water to loosen), lime wedges, and Aleppo pepper.

Equipment

dutch oven

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Immersion Blender

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Notes

Leftovers will keep up to 4 days in the refrigerator in an airtight container or can be frozen for up to 3 months.

Tip: Find the balance between salt, sweetness, sourness, and spice. This is where you develop your own palate, which no recipe can teach. It just takes practice. A little sriracha sauce can work miracles because it contains salt, acid, and sweetness, along with heat and spice. But use sparingly for best results.

Nutrition

Serving Size: 1 cup
Calories: 335
Sugar: 5.4 g
Sodium: 567.2 mg
Fat: 12.1 g
Saturated Fat: 10.4 g
Carbohydrates: 50.9 g
Fiber: 7.7 g
Protein: 3.9 g
Cholesterol: 0 mg