Sweet Potato Soup: a creamy, super-tasty soup to make this fall

Without a doubt, autumn is a time for cozy dishes, and this easy-to-make creamy sweet potato soup definitely ranks in our top ten recipes for fall. Sweet potatoes come into season around October, just in time for the chilly weather. They're an incredibly nutritious, delicious vegetable, packed with fiber, antioxidants, and nutrients like vitamin A. As for this simple sweet potato soup? It's a mouthwatering way to get this healthy veggie into your diet.

Sweet potato soup has loads of other nourishing ingredients like celery, onion, ginger, cumin, and garlic. It gets its luscious creamy texture from coconut milk. Pair your homemade sweet potato soup with roasted veggies, a side salad, or a light sandwich to make a hearty, comforting meal to keep the cold temperatures at bay.

The Top Tips for Making the Best-Ever Sweet Potato Soup

You can roast the sweet potatoes up to three days ahead of time.

To make vegetarian-friendly creamy sweet potato soup, use vegetable stock instead of chicken stock.

For a smoother texture, blend the soup. For best results, work in batches.

Add a dash of chili powder or cayenne pepper to give your sweet potato soup a spicy kick. Smoked paprika will bring a beautiful smoky flavor to the soup.

For a tangier flavor, mix in a teaspoon or so of apple cider vinegar.

You can add garnishes to your sweet potato soup. Try chopped chives, crumbled bacon, spring onion, sour cream or Greek yogurt, or chopped nuts.

How to Store Sweet Potato Soup

Once cooled, sweet potato soup will keep for up to 5 days in the fridge.

Can You Freeze Sweet Potato Soup?

Absolutely! Sweet potato soup freezes well. Let the soup cool slightly, then pour it into an airtight container, making sure to leave room at the top so the soup can expand. It will last for up to 6 months when frozen.

How to Make Sweet Potato Soup

Preheat your oven to 400F. Place the sweet potatoes in a baking dish and brush with oil. Arrange them cut-side down and bake for 30 minutes.

Remove from oven, then peel the sweet potatoes.

Once peeled, place them in a large bowl and mash well with a potato masher.

While the sweet potatoes are in the oven, place the butter in a skillet and melt over medium heat. Sauté celery and onion for 5 minutes or until softened.

Using a garlic press or a grater, press the garlic cloves into the skillet.

Stir in the oregano, ginger, cumin, salt, and pepper. Sauté for 1 minute more.

Add in the coconut milk.

Pour in chicken stock.

Lower to a simmer, and leave on low until it's time for the sweet potatoes to come out of the oven. Add the sweet potatoes to the soup.

Whisk well to combine.

Pour the warm soup in a bowl and top it with sour cream.

Garnish with pumpkin seeds.

Serve with a slice of crusty bread and enjoy!