Sweet Potato Soup with Coconut Milk Recipe

A bowl of sweet potato soup with pepitas.

5 from 2 votes

Sweet Potato Soup with Coconut Milk Recipe

Sweet Potato Soup with Coconut Milk combines tender sweet potatoes, crispy bacon, and nutritious kale with a flavorful broth enriched with coconut milk. Top this delicious soup with roasted pepitas and serve with crusty bread!

Course Soup

Cuisine American

Keyword sweet potato soup with coconut milk

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 609kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

6 slices bacon - chopped
1 medium onion - diced
2 large carrots - diced
3 cloves garlic - minced
3 pounds sweet potatoes - peeled and diced
kosher salt and freshly ground black pepper - to taste
1 teaspoon onion powder

The broth:

4 cups lower-sodium chicken broth
15 oz. full-fat unsweetened coconut milk
3 cups kale - torn in bite-sized pieces and massaged
roasted pepitas - to serve

Instructions

Crisp the bacon. In a large stockpot or Dutch oven, add the diced bacon over medium-high heat. Stir with a rubber spatula and cook bacon until crisp. Remove bacon from the pan and leave some of the grease (or use extra virgin olive oil or avocado oil).
Saute veggies. Add the diced onions and carrots to the pot, and cook for 4-5 minutes, stirring occasionally. Then add the minced garlic and seasonings (salt, pepper, and onion powder) and stir for another minute.
1 medium onion, 2 large carrots, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon onion powder
Add sweet potatoes, broth, and milk. Add the diced sweet potatoes to the pot and top with chicken broth and coconut milk. Stir well and bring soup to a boil.
3 pounds sweet potatoes, 4 cups lower-sodium chicken broth, 15 oz. full-fat unsweetened coconut milk
Cook soup. After soup comes to a boil, add bay leaves and then reduce heat to a simmer. Continue cooking until the potatoes are fork tender, about 30 minutes.
Puree a portion of soup. (Optional) Use an immersion blender and puree just a portion of the soup – for approximately 30 seconds or so. You’ll want to keep about half of the sweet potatoes intact.
Add kale and bacon back to the pot. Then add the massaged kale and crispy bacon to the pot. Cook for a few minutes or until the kale is tender.
3 cups kale, 6 slices bacon
Serve. Serve sweet potato soup with some extra bacon, roasted pepitas, and and an extra swirl of coconut milk.
roasted pepitas

Notes

If you’d rather make roasted sweet potatoes for this simple soup, use a baking sheet lined with parchment paper and roast the potatoes spread in an even layer – with olive oil, salt, and pepper until tender.
For a velvety smooth soup, pour it into a regular blender and pulse until very smooth.

Store leftover soup in an airtight container for up to four days.

Freeze soup in a freezer-safe container for up to three months.

Nutrition