Dairy-Free Creamy Sweet Potato Soup
Indulge in the velvety goodness of this Dairy-Free Creamy Sweet Potato Soup, a wholesome and comforting bowl that's perfect for any season. Packed with nutrient-rich sweet potatoes, earthy carrots, and aromatic spices like cumin, coriander, and a hint of cinnamon, this recipe delivers a harmonious balance of sweet and savory flavors. Coconut milk adds a luscious creaminess without the need for dairy, making this soup not only rich and satisfying but also completely vegan. With just 15 minutes of prep and a handful of pantry staples, this quick and easy soup comes together in under an hour. Perfect as a cozy appetizer or a light meal, each bowl is beautifully finished with a sprinkle of fresh cilantro for a burst of color and freshness. Whether you're looking for a healthy dinner option or a meal prep go-to, this Dairy-Free Sweet Potato Soup will become a fast favorite!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped cilantro
Instructions
Peel and cut the sweet potatoes into 1-inch cubes. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and carrot, and sauté for about 5 minutes, stirring occasionally, until the onion is translucent.
Stir in the minced garlic, cooking for another 1 minute until fragrant.
Add the cubed sweet potatoes, vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes or until the sweet potatoes are tender.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, you can use a countertop blender, working in batches if necessary. Be cautious of the hot liquid.
Return the pureed soup to the pot, stir in the coconut milk, and heat the soup over low heat for an additional 5 minutes.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with chopped cilantro.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 65.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
