Nut-Free Creamy Sweet Potato Soup
Indulge in the comforting flavors of Nut-Free Creamy Sweet Potato Soup, a hearty and wholesome dish that’s perfect for cozy evenings or as an impressive starter. This silky soup showcases roasted sweet potatoes for their natural sweetness and velvety texture, accented by the warm spices of cinnamon and cumin. Sautéed onions and garlic create a fragrant base, while rich coconut milk adds a luscious creaminess without the use of nuts—ideal for allergen-conscious cooking. Finished with a hint of lemon juice for brightness and a sprinkle of fresh parsley for color, this dairy-free and gluten-free recipe is a crowd-pleasing favorite that's both nourishing and delicious. Ready in just about an hour and with simple ingredients, this soup is equally easy to prepare and beautiful to serve.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes, then pierce them a few times with a fork.
Place the sweet potatoes on a baking sheet and roast for 45 minutes or until very tender.
While the sweet potatoes are roasting, peel and chop the onion and garlic.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot and sauté until translucent and fragrant, about 5-7 minutes.
Stir in the ground cinnamon and cumin, cooking for an additional 2 minutes.
Once the sweet potatoes are done roasting, let them cool slightly, then peel the skins off and cut into chunks.
Add the roasted sweet potato chunks to the pot with the onion mixture.
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Return the blended soup to the pot, add the coconut milk, salt, and black pepper, and stir to combine.
Heat the soup gently over medium heat until warmed through, but do not boil.
Stir in the lemon juice just before serving.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy your nut-free creamy sweet potato soup!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 71.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2482 mg | 53% | |
*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.
