Harvest Sweet Potato Soup
Warm, creamy, and bursting with autumnal flavors, Harvest Sweet Potato Soup is the ultimate comfort food for cool-weather days. This hearty recipe combines roasted sweet potatoes, velvety coconut milk, and aromatic spices like cinnamon, nutmeg, and ginger to create a perfectly balanced bowl of seasonal goodness. Enhanced with sautéed onions, carrots, and a sprinkle of fresh thyme, this soup delivers a depth of flavor that’s both nourishing and satisfying. Whether garnished with crunchy pumpkin seeds for added texture or enjoyed as is, this one-pot wonder is a soul-warming dish that's ideal for weeknight dinners or festive gatherings. Ready in just an hour, it’s vegan, gluten-free, and sure to be a hit with the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium-sized carrots
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh thyme
- 0.25 cup pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash, peel, and cut the sweet potatoes into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and spread them evenly on the baking sheet.
Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized. Set them aside.
While the sweet potatoes are roasting, finely chop the onion, mince the garlic, and thinly slice the carrots.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
Add the minced garlic and sliced carrots to the pot. Cook for another 3-4 minutes, stirring occasionally.
Stir in the roasted sweet potatoes, vegetable broth, coconut milk, cinnamon, nutmeg, ginger, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be cautious of the hot liquid.
Taste the soup and adjust seasoning if needed. Add the fresh thyme and stir well.
Serve the soup hot, garnished with a sprinkle of pumpkin seeds if desired.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 61.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2827 mg | 60% | |
*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.
