Rosemary Sweet Potato Soup
Cozy up with a bowl of creamy rosemary sweet potato soup, a nourishing and aromatic dish that perfectly balances natural sweetness with savory herbs. This recipe combines velvety sweet potatoes, fragrant fresh rosemary, and a hint of warming cinnamon, creating a flavor-packed meal that’s both comforting and nutritious. Optional coconut milk adds a luxurious creaminess, while a sprinkle of black pepper enhances its depth. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights or as a standout starter at your next dinner party. Served warm and garnished with a sprig of rosemary, this wholesome soup is a celebration of seasonal flavors that will leave you craving seconds. Perfect for meal-prepping, gluten-free diets, and plant-based living, it’s a dish that feels as good as it tastes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 2 teaspoons fresh rosemary
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 2 optional fresh rosemary sprigs (for garnish)
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes.
Dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and fresh rosemary, cooking for an additional 1 minute until fragrant.
Add the cubed sweet potatoes, vegetable broth, salt, black pepper, and ground cinnamon to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the soup for 20 minutes or until the sweet potatoes are very tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, work in batches and blend the soup in a countertop blender.
If desired, stir in the coconut milk for a creamier texture and adjust seasoning to taste.
Ladle the soup into bowls and garnish with fresh rosemary sprigs if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 49.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2549 mg | 54% | |
*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.
