A smooth, bright soup made from purple sweet potatoes that looks great and warms you up.
Introduction
This Velvety Purple Soup is simple and gentle. It uses a few steps and few ingredients. If you like easy potato soups, you might also enjoy this 4-ingredient potato soup for another fast option.
Why make this recipe
Make this soup because it is colorful, mild, and creamy without heavy cream. It uses simple pantry items and brings a special look to your table. It warms you and feeds a small family or a few guests.
How to make Velvety Purple Soup
Ingredients :
2 cups of purple sweet potatoes, peeled and diced, 1 onion, chopped, 2 cloves of garlic, minced, 4 cups of vegetable broth, 1 cup of coconut milk, 1 tablespoon of olive oil, Salt and pepper to taste, Fresh herbs (like cilantro or parsley) for garnish
Directions :
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the diced purple sweet potatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer until the sweet potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, and season with salt and pepper.
- Serve hot, garnished with fresh herbs.
How to serve Velvety Purple Soup
Serve the soup hot in bowls. Add a spoon of extra coconut milk on top for a pretty swirl. Sprinkle chopped cilantro or parsley for color. You can serve it with crusty bread or a small salad.
How to store Velvety Purple Soup
Let the soup cool to room temperature. Put it in a covered container and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stove over low heat.
Tips to make Velvety Purple Soup
- Cut the sweet potatoes into even pieces so they cook at the same speed.
- Use an immersion blender for a quick, smooth result. A regular blender works too—blend in batches and be careful with hot liquid.
- Start with a little salt and add more after you add coconut milk, then taste and adjust.
- If the soup is too thick, add a little extra broth or water to reach the texture you like.
Variation
- Add a small piece of ginger while sautéing for a warm, spicy note.
- Stir in a teaspoon of curry powder for a different flavor.
- Swap coconut milk for plain milk or a nut milk if you prefer a different taste.
FAQs
Q: Can I use regular sweet potatoes instead of purple ones?
A: Yes. The soup will taste similar but the color will be orange.
Q: Is this soup vegan?
A: Yes. It uses vegetable broth and coconut milk, so it is vegan.
Q: Can I make this on the stove ahead of time?
A: Yes. Make it a day ahead, cool, and store in the fridge. Reheat gently before serving.
Q: Can I add other vegetables?
A: Yes. You can add carrots or cauliflower, but they may change the color and cook time.
Conclusion
For another bright vegetable soup idea, try a colorful purple cauliflower soup that plays with similar tones and textures: Tie Dye Purple Cauliflower Soup – Recipemuse. If you like creamy roasted cauliflower flavors, this recipe is a good inspiration: Creamy and Easy Roasted Cauliflower Soup (with Fennel).
Velvety Purple Soup
Ingredients
Main Ingredients
- 2 cups purple sweet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- to taste Salt
- to taste Pepper
- Fresh herbs (like cilantro or parsley) for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the diced purple sweet potatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer until the sweet potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, and season with salt and pepper.
Serving
- Serve the soup hot in bowls. Add a spoon of extra coconut milk on top for a pretty swirl.
- Sprinkle chopped cilantro or parsley for color. You can serve it with crusty bread or a small salad.