Heart-Healthy Creamy Sweet Potato Soup
Warm, velvety, and bursting with flavor, this Heart-Healthy Creamy Sweet Potato Soup is the ultimate comfort food with a nutritional twist. Crafted with naturally sweet potatoes, aromatic spices like cumin, coriander, and turmeric, and enriched with unsweetened almond milk, this dairy-free and low-sodium recipe is a wholesome, guilt-free indulgence. Fresh veggies like carrots, celery, and garlic enhance the soup's depth of flavor, while olive oil provides a heart-smart touch. Perfectly pureed for a silky smooth texture, this quick and easy soup comes together in just 45 minutes, making it a nourishing weeknight meal or an elegant starter. Garnished with a sprinkle of fresh parsley, it's as visually inviting as it is delicious. Whether you're seeking plant-based comfort or a healthy boost, this sweet potato soup is sure to satisfy your cravings and support your well-being.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrot
- 2 stalks celery stalk
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Peel the sweet potatoes and chop them into 1-inch cubes. Set aside.
Dice the onion, mince the garlic, and slice the carrots and celery.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Add cubed sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil.
Reduce heat to a simmer and cover the pot. Cook for 20 minutes or until sweet potatoes are tender.
Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Return the pureed soup to the pot. Stir in the almond milk, cumin, coriander, turmeric, black pepper, and salt.
Heat gently over low heat until warmed through. Taste and adjust seasonings as desired.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 39.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 784 mg | 60% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1802 mg | 38% | |
*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.
