Low Sodium Creamy Sweet Potato Soup
Warm, comforting, and packed with natural sweetness, this Low Sodium Creamy Sweet Potato Soup is a nourishing bowl of goodness that’s perfect for any season. Featuring wholesome ingredients like sweet potatoes, creamy coconut milk, and fragrant spices like cinnamon, ginger, and nutmeg, this soup delivers a velvety texture and a flavor profile that’s both subtly spiced and richly satisfying. With just 15 minutes of prep time and a total cook time of under an hour, this recipe is an easy, heart-healthy option for families or meal preppers. Using low-sodium vegetable broth keeps it light on salt while still full of robust flavor, and the fresh thyme adds a touch of herbal brightness to round out each spoonful. Serve it as a cozy appetizer or a light main dish, and enjoy the wholesome magic of this creamy sweet potato soup!
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Recipe Information
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 cups low sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 teaspoons fresh thyme leaves
Instructions
Peel and cube the sweet potatoes into 1-inch pieces for even cooking.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ground ginger, and ground cinnamon to the pot and sauté for another minute until aromatic.
Stir in the cubed sweet potatoes. Cook for 5 minutes, stirring occasionally to prevent sticking.
Pour in the low sodium vegetable broth, ensuring the sweet potatoes are submerged. Bring to a boil.
Reduce the heat to a simmer and cover the pot. Let it simmer for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Remove the soup from heat. Use an immersion blender to puree the soup until creamy and smooth. Alternatively, carefully transfer the soup to a blender, working in batches if necessary. Return the pureed soup to the pot.
Stir in the coconut milk, black pepper, nutmeg, and fresh thyme. Heat the soup over low flame, stirring occasionally, until everything is combined and heated through.
Taste and adjust seasoning if necessary, remembering to keep it low sodium.
Serve the soup hot, garnished with additional fresh thyme if desired. Enjoy your creamy, comforting, and low sodium sweet potato soup!
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 79.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1463 mg | 31% | |
*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.
