Smokey Sweet Potato Soup
Warm up with a bowl of Smokey Sweet Potato Soup, a velvety blend of roasted sweet potatoes and bold, smoky spices like smoked paprika and cumin. This comforting recipe layers deep, caramelized flavors with a creamy finish from coconut milk, balanced perfectly by a hint of optional chipotle chili powder for extra heat. Each spoonful is packed with cozy autumn vibes, making it the perfect choice for cool evenings or a satisfying lunch. Ready in under an hour, this vegan and gluten-free soup is easy to prepare and pairs beautifully with crusty bread or crackers. Garnished with fresh cilantro, this wholesome dish is as visually inviting as it is delicious.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (for extra smokiness) chipotle chili powder (optional)
- 2 tablespoons (for garnish) chopped fresh cilantro
- (optional, for serving) crusty bread or crackers
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and peel the sweet potatoes. Cut them into 1-inch cubes and place them on the prepared baking sheet.
Drizzle the sweet potato cubes with 1 tablespoon of olive oil, toss to coat, and spread them out in an even layer. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 5–7 minutes until softened and translucent.
Stir in the minced garlic, smoked paprika, ground cumin, and chipotle chili powder (if using). Cook for 1–2 minutes until the spices are fragrant.
Once the sweet potatoes are finished roasting, add them to the pot along with the vegetable broth and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and carefully blend until smooth before returning it to the pot.
Stir in the coconut milk and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve warm with crusty bread or crackers on the side if desired.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 47.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 675 mg | 14% | |
*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.
