Name: Sweet Potato Apple Coconut Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 apples (Granny Smith or Honeycrisp), peeled and chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp olive oil or coconut oil; 3 cups vegetable broth; 1 can (13.5 oz) coconut milk (full-fat or light); 1/2 tsp ground cinnamon; Salt and black pepper, to taste; 1 tbsp lime juice (optional); Fresh cilantro or parsley, chopped (for garnish)

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Sweet Potato Apple Coconut Soup is a smooth, creamy, and lightly sweet soup that brings together earthy sweet potatoes, tart apples, and rich coconut milk for a warming and comforting dish. I love how the flavors blend into something both cozy and refreshing, making it perfect for chilly days or anytime I want a nourishing, plant-based meal with a hint of natural sweetness.

Why You’ll Love This Recipe

I really enjoy how this soup hits that perfect balance between sweet and savory. The sweet potatoes add creaminess, the apples brighten everything up with a subtle tang, and the coconut milk brings in that silky texture I crave in a good soup. It’s naturally gluten-free and vegan, and I can make it all in one pot. Whether I’m serving it as a starter or a light meal with crusty bread, it always feels wholesome and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and diced
Apples (such as Granny Smith or Honeycrisp), peeled and chopped
Onion, chopped
Garlic, minced
Fresh ginger, grated
Coconut milk (full-fat or light)
Vegetable broth
Olive oil or coconut oil
Ground cinnamon
Salt and black pepper
Lime juice (optional, for brightness)
Fresh herbs (like cilantro or parsley, for garnish)

Directions

I heat olive oil in a large pot over medium heat.
I sauté the chopped onion for a few minutes until soft, then add garlic and ginger and cook until fragrant.
I add the diced sweet potatoes and apples, season with salt, pepper, and a pinch of cinnamon, and stir to coat.
I pour in the vegetable broth and bring everything to a boil. I then reduce the heat and let it simmer for 20–25 minutes, until the sweet potatoes and apples are fork-tender.
I remove the pot from the heat and blend the soup using an immersion blender until smooth (or carefully transfer it to a blender in batches).
I stir in the coconut milk and reheat the soup gently, adjusting seasoning and adding a squeeze of lime juice if desired.
I ladle the soup into bowls and top with fresh herbs before serving.

Servings and timing

This recipe serves 4–6 people.
Total time: About 40 minutes

Prep time: 10–15 minutes
Cook time: 25–30 minutes

Variations

Sometimes I add a dash of curry powder for a warm, spiced version. For extra protein, I stir in cooked lentils or top it with crispy chickpeas. If I want a thinner soup, I just add more broth or water. I’ve also swapped the apples for pears when I want a slightly different flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a saucepan over medium heat, stirring occasionally, or microwave it in a bowl until hot. It also freezes well—I let it cool completely, portion it into freezer-safe containers, and thaw overnight before reheating.

FAQs

Can I use canned sweet potatoes?

Yes, I can use canned sweet potatoes in a pinch. I just reduce the cooking time since they’re already soft, and adjust the broth to control the thickness.

What type of apples are best?

I usually go with tart apples like Granny Smith for a nice contrast to the sweet potatoes, but Honeycrisp or Fuji work great if I want a slightly sweeter flavor.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance, and the flavors deepen overnight. I just reheat it gently on the stove before serving.

Is this soup spicy?

Not by default, but I sometimes add a pinch of cayenne or chili flakes if I want a little heat. It’s easy to adjust the spice level based on what I’m in the mood for.

Can I use light coconut milk?

Yes, I use light coconut milk when I want a lighter version of the soup. It still adds creaminess, just with fewer calories and fat.

Conclusion

Sweet Potato Apple Coconut Soup is one of those cozy, feel-good recipes that I turn to again and again. It’s rich, flavorful, and nourishing without being heavy. Whether I’m looking for a simple lunch, an elegant starter, or a meal-prep soup to enjoy all week, this one always delivers warmth and comfort in every spoonful.