Hey friend
This soup is a total hug in a bowl.
It’s creamy, vibrant, and has the perfect little zing from fresh ginger.
Plus, it’s just beautiful — that deep purple color is a showstopper every time.
My kids actually ask for this one, which is saying something.
It’s also great for colder nights or when you just want something a little different but still comforting.
Why I Love This Recipe
This one’s close to my heart. I first made it when my youngest had a cold, and I wanted something healing but still fun and tasty. The bright color got her attention, and the ginger helped her feel better.
- That purple color = instant mood boost
- Kid-friendly (even picky ones!)
- Ginger helps with digestion and colds
- Smooth, creamy, and cozy
- Totally dairy-free and vegan!
🍠 How Many Servings + Cook Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🛒 What You’ll Need
- 2 large purple sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup canned coconut milk (plus more for drizzling on top)
- 1 tablespoon lime juice (optional, for brightness)
- Green onion & toasted sesame seeds (optional topping)
👩🍳 Pro Tips
- Cut the sweet potatoes evenly so they cook at the same rate.
- Use fresh ginger, not powdered — it really makes a difference!
- Want it thicker? Use less broth or simmer a bit longer uncovered.
- For picky eaters, blend extra smooth and skip the toppings.
- Freeze leftovers for a quick lunch another day.
🛠️ Tools You’ll Need
- Medium pot with lid
- Cutting board
- Chef’s knife
- Wooden spoon
- Immersion blender or regular blender
- Ladle
🔄 Substitutions & Variations
- No purple sweet potatoes? Use orange — it’ll still taste great!
- Swap coconut milk for regular milk or oat milk (if not dairy-free).
- Add a little red chili flake if you like heat.
- Want protein? Stir in some cooked red lentils.
🧊 Make-Ahead Tips
You can roast or steam the sweet potatoes a day ahead. Store them in the fridge and blend them into the soup when you’re ready.
🥣 Instructions
1. Sauté the aromatics
Heat olive oil in a medium pot. Add diced onion, garlic, and grated ginger. Sauté until soft and fragrant, about 5 minutes.
2. Add sweet potatoes & spices
Toss in the chopped purple sweet potatoes, salt, pepper, and cinnamon. Stir everything together for 1-2 minutes.
3. Add broth & simme
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are soft.
4. Blend it up
Turn off the heat. Use an immersion blender to puree the soup until totally smooth. (Or carefully transfer to a blender.)
5. Stir in coconut milk & lime
Stir in the coconut milk and lime juice. Warm through but don’t boil.
6. Serve & top
Ladle soup into bowls and top with extra coconut milk drizzle, green onion, and sesame seeds if you like.
🍽️ What to Serve With
- Crusty sourdough bread
- Grilled cheese (try one with cheddar + apple!)
- A simple green salad with lemon vinaigrette
- Rice crackers for dipping
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months — thaw overnight in the fridge before reheating.
- Reheat gently on the stove or microwave (add a splash of water if too thick).
❓ FAQ
Can I use a regular sweet potato instead of purple?
Yes! It’ll still be delicious — just a different color.
Is this soup spicy?
Not at all. It has warmth from the ginger but no heat.
Can I double this recipe?
Absolutely! Just make sure your pot is big enough.
Do I have to blend it?
It’s best blended, but you can leave it chunky if you prefer a stew-like texture.
🥄 Give It a Try!
This soup is colorful, cozy, and kid-approved. If you make it, I’d love to hear how it turned out! Leave a comment below with any questions or your own twist on it. 💜