Okay, so you’ve got a purple sweet potato sitting on your counter looking all exotic and mysterious, and you’re wondering, “What the heck do I do with this vibrant veggie?” Well, friend, I’m about to introduce you to the magical world of Purple Sweet Potato Soup. It’s like regular sweet potato soup but, you know, purple—and therefore automatically 73% more impressive at dinner parties.
Why This Recipe is Awesome
Look, I could tell you about the antioxidants in purple sweet potatoes or how the color comes from the same compounds found in blueberries, but let’s get real—you’re making this because it’s PURPLE SOUP and that’s just cool. Besides being Instagram-worthy (no filter needed, thank you very much), it’s also:
• Ridiculously creamy without actual cream (your lactose-intolerant friends will worship you)
• Simple enough that you can make it while simultaneously binging Netflix
• A fantastic way to freak out picky eaters (“What is this PURPLE food?!”)
• Actually nutritious, so you can feel smug about your life choices
Ingredients You’ll Need
• 2 lbs purple sweet potatoes (the stars of our show)
• 1 medium onion (yellow, white, whatever’s rolling around in your pantry)
• 2 cloves garlic (or 10 if you’re not planning on kissing anyone)
• 1 tablespoon olive oil (the good stuff, not that bargain basement oil you use for everything else)
• 4 cups vegetable broth (homemade if you’re showing off, boxed if you’re normal)
• 1 can coconut milk (full-fat because we’re not here to play games)
• 1 teaspoon fresh ginger, grated (pre-grated from a tube works too, no judgment)
• Salt and pepper to taste (be generous, bland soup is sad soup)
• Optional: 1 teaspoon curry powder (for when you’re feeling fancy)
Step-by-Step Instructions
1. Prep those potatoes. Peel and cube your purple sweet potatoes into 1-inch chunks. Yes, your hands will look like you’ve been fingerprinting suspects all day. Embrace it.
2. Sauté the aromatics. In a large pot over medium heat, add your olive oil, then throw in diced onions. Cook until translucent (about 5 minutes) while you scroll through TikTok. Add garlic and ginger, cooking for another minute until your kitchen smells amazing.
3. Add potatoes and broth. Toss in those purple cubes and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes or until potatoes are fork-tender.
4. Blend, baby, blend. Either use an immersion blender (way less mess) or transfer batches to a regular blender (way more mess). Blend until smooth and velvety. If using a regular blender, remember to vent the lid unless you enjoy cleaning purple soup off your ceiling.
5. Make it creamy. Return soup to the pot if you used a regular blender. Stir in the coconut milk and bring to a gentle simmer. Add curry powder if using.
6. Season like you mean it. Add salt and pepper to taste. Then taste again and add more because you probably didn’t add enough the first time.
7. Serve and bask in glory. Ladle into bowls, garnish with something green if you’re feeling fancy (chives, green onions, or a swirl of coconut cream), and prepare for the “OMG it’s PURPLE!” comments.
Common Mistakes to Avoid
Expecting normal-colored hands after prep. Nope. Your fingers will be purple. Accept this fate or wear gloves like a sensible person.
Skimping on the salt. This isn’t a health clinic, people. Purple sweet potatoes need salt to shine. Trust me on this.
Letting the soup boil after adding coconut milk. Unless you enjoy the look of curdled soup (you don’t), keep it at a gentle simmer.
Forgetting to vent your blender. Hot soup + sealed blender = kitchen explosion. Physics is real, friends.
Alternatives & Substitutions
No purple sweet potatoes? Orange ones work too, but then you’re just making regular sweet potato soup and where’s the fun in that? Ube (Filipino purple yam) is a solid alternative if you can find it.
Coconut milk alternatives: Heavy cream works if you’re feeling decadent. Almond or oat milk can work in a pinch but won’t give you the same creamy texture. IMO, coconut milk is really the way to go here.
Make it spicy: Add a diced jalapeño with the onions or a dash of cayenne at the end. Nothing says “I’m adventurous” like purple AND spicy soup.
Add protein: Cooked and crumbled bacon or crispy pancetta on top takes this to the next level. Vegetarian? Try roasted chickpeas for crunch.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! This soup actually tastes better the next day when all the flavors have had time to get cozy with each other. Store in the fridge for up to 4 days or freeze for up to 3 months.
Will this stain my plastic containers?
What do you think? It’s PURPLE. Either embrace the tie-dye Tupperware look or use glass containers like an adult.
Can I use an Instant Pot?
Sure! Sauté aromatics using the sauté function, add potatoes and broth, pressure cook for 8 minutes, quick release, then add coconut milk after blending. Look at you, being all efficient.
Is this soup actually good or just Instagram-worthy?
First of all, rude. Second, it’s legitimately delicious—creamy, slightly sweet, with a depth of flavor that’ll make you forget you’re essentially eating a root vegetable smoothie.
My soup isn’t bright purple! What gives?
Did you accidentally buy “purple-skinned, white-fleshed” sweet potatoes instead of true purple sweet potatoes? Classic rookie move. The flesh should be purple all the way through.
Final Thoughts
Congrats! You’ve now mastered the art of making soup that looks like it came from another planet but tastes like a warm hug in a bowl. Serve this to friends and they’ll think you’ve suddenly developed culinary superpowers. The best part? Only you need to know how ridiculously easy it was to make.
Now go forth and purple-fy your dinner table. And if anyone asks for the recipe, feel free to mumble something about “family secrets” while mysteriously stirring your gorgeous violet creation. You’ve earned those bragging rights!
