Okay. So you know those weeks when life smacks you with rain, too little sleep, and a fridge that only seems to have random bits left? That’s when Creamy Spiced Sweet Potato Soup with Coconut, Lime & White Beans comes completely to the rescue. Maybe you’re tired of the usual chicken soup (although I do have a killer creamy marry me chicken soup recipe if you ever wander), or maybe, like me, you believe soup can absolutely be a main meal. This bowl tastes sunny and rich and creamy and basically makes you forget you ever thought soup was boring. It’s honestly up there with ultra creamy broccoli cheese soup better than Panera for my soul-soothing favorites.
How To Make Sweet Potato Soup Step by Step Photos
Alright, let’s jump into the nitty-gritty here. You start with sweet potatoes, and yes, peeling is annoying, but trust me, it’s worth it because you want that velvet texture. Cube ’em up. Sauté onion, garlic, and ginger in oil until it smells so good you almost forget you’re actually cooking for other people too. Dump in curry powder and let it get a bit toasty.
Throw in your sweet potatoes, canned white beans (any kind, I’m not picky), veggie or chicken broth, and a whole can of coconut milk. Simmer. Stir. Try not to eat it straight from the pot, but hey, I get it. When everything’s soft, hit it with an immersion blender until smooth. Squeeze in fresh lime at the very end, right before you serve. That’s the magic step that makes the soup taste fancy. Oh, and take a picture. You’ll want to brag about this one.
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet Potatoes | 2 large | Peel and cube for best texture |
| Coconut Milk | 1 can (400ml) | Use full-fat for creaminess |
| White Beans | 1 can | Rinse well for best flavor |
| Lime Juice | Juice of 1 | Add fresh at the end for best flavor |
| Curry Powder | 1-2 tsp | Adjust to taste |
Recipe Pro-Tips
Not going to lie, I’ve learned some things the hard (slightly burnt) way. One, use full-fat coconut milk for best creamy results. The lite stuff just isn’t as satisfying, honestly. Two, fresh lime only, bottled stuff is kind of a bummer here. If you want even more silk, blend longer than you think you need. And about seasoning—don’t be shy with salt and pepper at the very end, because beans and potatoes soak up more flavor than you expect.
If by some miracle you want extra spice, toss in a pinch of cayenne. And don’t stress if you’re missing an ingredient, this recipe is super forgiving. Sub veggie for chicken broth, or add a splash of hot sauce instead of cayenne. Mess-ups sometimes become new favorites (story of my kitchen life).
Recipe Variations
I swear everyone tries to “healthify” things, but this soup is already a win. If you want it vegetarian, just use veggie broth (you can even use this as a base for more veg, like spinach tossed in at the end). Want extra protein? Add cooked shredded chicken right before blending, or heck, even diced tofu if that’s your thing. Sometimes I swap the white beans for chickpeas when I’m feeling like a switch-up.
If you don’t like curry powder (gasp), use just cumin and a bit of smoked paprika, and the world will not end. Love a little more tang? A splash of cider vinegar at the end, in addition to the lime, takes it up a notch. Not traditional, but super tasty.
And for crunch: top with roasted pumpkin seeds, crushed tortilla chips, or even crispy onions if you like living on the wild side.
Freezing And Storing Instructions
Probably my favorite thing about this creamy spiced sweet potato soup with coconut and lime magic—besides the flavor—is that it stores like a champ. Let it cool fully before sliding it into the fridge. It’ll stay good for about four days, but honestly, it never lasts that long in my house. Make sure you tuck it into airtight containers, so your soup doesn’t make friends with yesterday’s leftovers.
For longer storage, freeze it. I pour portions into freezer bags (lay them flat for space-saving) or into a container if I’m feeling it. Thaw in the fridge overnight. Reheat on the stove with a splash of broth or water if it gets too thick.
And hey, it doesn’t separate or get weird, which is kind of a miracle for a creamy soup.
Serving Suggestions
- Love toppings? Me too. Pile on fresh cilantro, extra lime wedges, or sliced jalapeño if you like heat.
- Want crusty bread? Heck yes, dunk away.
- I sometimes add a swirl of coconut milk on top, because why not.
- Pairs perfectly with something crispy, like these cheesy air fryer hasselback potatoes recipe or cheesy zucchini casserole creamy easy low carb.
Common Questions
Can I use other beans?
Totally, chickpeas or even lentils work. Just rinse ’em well.
Can I skip the coconut milk?
It’ll be less creamy, but you can use regular milk, cream, or a non-dairy sub if you want. It won’t have the same island-y flavor, though.
Is it spicy?
Not unless you want it to be. The curry powder gives warmth, not real heat. Add cayenne if you want more kick.
Can I make this in advance?
Honestly, it gets better after a night in the fridge. Flavors mingle. It’s even tastier the next day.
What’s the best blender for soup?
Immersion blenders are king for lazy folks. Regular blender works too, but cool the soup first or it could be a splattery mess.
Soup Weather Is the Best Weather
So that’s pretty much my guide to creamy spiced sweet potato soup with coconut and lime magic. You can play around with it, tweak the flavors, store it up, and basically make it your new weeknight hero. If you want to try similar flavors, check out this Spiced Sweet Potato Soup (With Coconut, Lime and White Beans …) for cool ideas, or go totally vegan with something like this Silky Sweet Potato Soup | Easy & Vegan. If you get obsessed with sweet potato and coconut like I did, this super comforting Ginger Sweet Potato Coconut Milk Stew w/ Lentils & Kale | The First … is next on your list. Basically, just don’t let soup season pass you by. You’re gonna love this one, pinky promise.
Creamy Spiced Sweet Potato Soup with Coconut, Lime & White Beans
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy sweet potato soup infused with coconut milk, lime, and spices, perfect for cozy days.
Ingredients
- 2 large Sweet Potatoes, peeled and cubed
- 1 can (400ml) Coconut Milk, use full-fat for creaminess
- 1 can White Beans, rinsed for best flavor
- Juice of 1 Lime, added fresh at the end for best flavor
- 1–2 tsp Curry Powder, adjust to taste
Instructions
- Peel and cube the sweet potatoes.
- Sauté onion, garlic, and ginger in oil until fragrant.
- Add curry powder and toast briefly.
- Stir in sweet potatoes, white beans, broth, and coconut milk. Simmer until soft.
- Puree with an immersion blender until smooth.
- Stir in fresh lime juice just before serving.
Notes
Use full-fat coconut milk for a creamier texture. Fresh lime juice is essential for flavor. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg