But who says you can’t enjoy sweet potato soup in the heat of summer? This one is spicy, yet surprisingly cooling, thanks to its creamy coconut milk base. It’s sweet, smoky, and just plain delish, with honey for sweetness, smoked paprika and chili for depth, and a gentle warmth from cardamom, cinnamon, and fennel.

Then there’s the saffron, which adds a touch of elegance to every spoonful. Some things are just worth the price, and saffron is one of them. Just a pinch turns a humble sweet potato soup into something you’d proudly serve to guests. Topped with sautéed sweet potato, red pepper, and onion, it’s as pretty as it is comforting.

Whether you’re serving it as a starter at your next gathering or enjoying a quiet bowl on a cozy evening, I think you’ll find this soup earns a permanent spot in your rotation.

For the soup:

• 1 large sweet potato, peeled and diced (set aside ½ cup for the garnish)
• 1 cup coconut milk
• ½ cup organic vegetable broth
• 1½ tbsp organic honey
• 1 tsp smoked chili
• ½ tsp smoked paprika
• ¼ tsp cardamom
• ¼ tsp cinnamon
• Salt and pepper, to taste

For the garnish:

• 1 tbsp olive oil
• ½ cup diced sweet potato (reserved from above)
• ½ cup diced red bell pepper
• ¼ cup diced red onion
• 2 garlic cloves, crushed
• 1 pinch saffron threads
• ½ tsp smoked paprika
• ¼ tsp fennel seeds
• A pinch of salt
• A few extra saffron threads for topping, if it suits your fancy 🙂

Directions

1. Boil the sweet potato. Place the diced sweet potato in a large pot and add enough water to cover it. Cook over medium-high heat until tender. Remember to set ½ cup of the diced sweet potato aside for the garnish before boiling the rest.
2. Make the garnish. Heat the olive oil in a large saucepan over medium heat. Add the reserved sweet potato, red onion, and red bell pepper, and cook, stirring, until soft. Stir in the garlic and saffron and cook briefly. Add the smoked paprika, fennel seeds, and a pinch of salt, then stir for about a minute to bring the spices together. Set the mixture aside.
3. Blend the soup. Drain the boiled sweet potatoes in a strainer and transfer them to a blender, Vitamix, or Ninja. Add the coconut milk, honey, vegetable broth, smoked chili, smoked paprika, cardamom, cinnamon, and salt and pepper. Blend until smooth.
4. Serve. Pour the soup into a pot and warm it through if needed. Ladle into bowls, top with the sweet potato garnish (and a few saffron threads, if you like), and enjoy!