Roasted Sweet Potato Coconut Soup

Name: Roasted Sweet Potato Coconut Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1130 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes; 1 large (about 10 oz) (285 g) yellow onion, cut into 1-inch (2.5 cm) wedges; 3 tbsp (45 ml) olive oil; 1½ tsp (9 g) kosher salt, plus more to taste; 4 cloves (12 g) garlic, peeled and thinly sliced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 tsp (2.6 g) ground cinnamon; ½ tsp (1 g) ground cumin (optional); 4 cups (950 ml) low-sodium vegetable broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime; black pepper, freshly ground, to taste; 3 tbsp (25 g) roasted pumpkin seeds (pepitas) (optional); ¼ cup (4 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Sweet potatoes and onion are roasted until caramelized, then simmered with garlic, ginger, cinnamon and vegetable broth and blended with coconut milk into a silky, lightly spiced soup.

Prep: 20 min
Cook: 55 min
Wait: 5 min
Total: 1 hr 20 min
Makes: About 7 cups (1.6 liters), serving 6

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Ingredients

6 servings

2½ lb (1130 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 large (about 10 oz) (285 g) yellow onion, cut into 1-inch (2.5 cm) wedges
3 tbsp (45 ml) olive oil
1½ tsp (9 g) kosher salt, plus more to taste
4 cloves (12 g) garlic, peeled and thinly sliced
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 tsp (2.6 g) ground cinnamon
½ tsp (1 g) ground cumin (optional)
4 cups (950 ml) low-sodium vegetable broth
1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well
2 tbsp (30 ml) fresh lime juice, from about 1 large lime
black pepper, freshly ground, to taste
For serving
3 tbsp (25 g) roasted pumpkin seeds (pepitas) (optional)
¼ cup (4 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (5)

Large rimmed baking sheet, 18×13-inch (46×33 cm), lined with parchment
Large pot or Dutch oven, 5–6 quart (4.7–5.7 liter)
Blender or immersion blender
Chef's knife and cutting board
Wooden spoon

Steps

Before you start

Position an oven rack in the center and preheat the oven to 425°F (220°C).
Cut the sweet potatoes into evenly sized pieces so they roast at the same rate.
Shake the can of coconut milk well before opening so the cream and liquid are blended.
If using a countertop blender, work in batches and never fill past half full, because hot liquid expands.

1
Heat the ovenOven 425°F / 220°C
- Position a rack in the center and heat the oven to 425°F (220°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 425°F (220°C)
2
Prep the vegetables
- Peel the sweet potatoes and cut them into 1-inch (2.5 cm) cubes.
- Cut the onion into 1-inch (2.5 cm) wedges, keeping the layers loosely together.
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Ready when: Pieces are roughly the same size
Tip: Uniform cubes roast evenly, so none stay hard while others burn.
3
Season for roasting
- On the baking sheet, toss the sweet potatoes and onion with the olive oil and 1 tsp of the salt.
- Spread in a single layer with a little space between pieces.
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Ready when: All pieces are glossy with oil
Tip: Use two sheets if the pieces crowd; crowded vegetables steam instead of browning.
4
Roast until caramelizedOven 425°F / 220°C
- Roast at 425°F (220°C) for 35 to 40 minutes, stirring once at the halfway point, until the sweet potatoes are very tender and have browned, caramelized edges.
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Ready when: A knife slides into a cube with no resistance and edges are deep golden brown
Tip: Browned edges give the soup its depth, so don't pull the pan early.
5
Bloom the aromatics
- While the vegetables finish, warm a 5–6 quart (4.7–5.7 liter) pot over medium heat.
- Add a splash of the broth (about 2 tbsp), then the garlic, ginger, cinnamon and cumin if using.
- Stir for 1 minute.
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Ready when: The mixture smells fragrant and the garlic is soft but not browned
Tip: If the garlic starts to brown, add another splash of broth; browned garlic tastes bitter.
6
Simmer together
- Add the roasted vegetables and any browned bits from the parchment to the pot.
- Pour in the remaining broth and the remaining ½ tsp salt.
- Bring to a boil over high heat, then reduce to medium-low and simmer, partly covered, for 10 minutes.
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Ready when: Liquid bubbles gently and the vegetables are falling-apart soft
7
Add coconut milk
- Stir in the coconut milk and warm for 2 minutes without letting it boil hard.
- Remove the pot from the heat.
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Ready when: Soup is steaming and uniformly pale orange with no white streaks
Tip: Reserve 2 tbsp coconut milk for drizzling if you like a decorative swirl.
8
Blend until smooth
- Let the soup cool for 5 minutes.
- Blend with an immersion blender for 1 to 2 minutes, or in batches in a countertop blender (no more than half full, lid vented with a towel over it) until completely smooth.
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Ready when: Silky and velvety with no visible lumps or fibers
Tip: Hot liquid can force a blender lid off; always vent the lid and hold it down.
9
Balance and season
- Return the soup to the pot if blended in batches and warm over low heat.
- Stir in the lime juice (2 tbsp / 30 ml).
- Taste and add salt and pepper as needed.
- If too thick, thin with up to ½ cup (120 ml) hot water or broth.
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Ready when: Soup tastes sweet, savory and bright, and coats the back of a spoon
Tip: The lime juice lifts the sweetness; add it before the final salt adjustment.
10
Serve
- Ladle into warm bowls and top with pumpkin seeds and chopped cilantro.

Good to know

Tips

Roast until the edges are really browned; pale vegetables make a bland soup.
Blend longer than you think necessary for the smoothest texture, or strain through a fine sieve for restaurant-silky results.
The soup thickens as it sits, so thin with hot broth or water when reheating.
For a little heat, add ¼ tsp cayenne or a pinch of red pepper flakes with the cinnamon.

Make ahead

Make the soup through step 8 (blended, before the lime juice) up to 3 days ahead and refrigerate. Reheat gently, then stir in the lime juice, season, and add garnishes just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch of headspace; thaw overnight in the fridge. Reheat over medium-low heat, stirring often, until steaming (165°F / 74°C), adding a splash of broth or water if it has thickened.

Substitutions

full-fat coconut milk → heavy cream or unsweetened oat cream. Use the same amount; the flavor will be less tropical but still creamy.
fresh lime juice → apple cider vinegar. Use 1 tbsp (15 ml) and add more to taste.
sweet potatoes → butternut squash. Use the same weight, peeled and cubed; roasting time is about the same.
roasted pumpkin seeds (pepitas) → toasted chopped pecans or a spoonful of plain yogurt. Adds crunch or tang as a topping.