Soy-Free Creamy Sweet Potato Soup
Indulge in the velvety goodness of Soy-Free Creamy Sweet Potato Soup, a wholesome dish that’s as nourishing as it is flavorful. Packed with nutrient-rich sweet potatoes, aromatic spices like cumin and cinnamon, and the creamy touch of coconut milk, this vegan soup delivers comfort in every bite. The sautéed onions, garlic, and fresh thyme create a deep, savory base, while the addition of carrots and celery enhances the texture and natural sweetness. Perfect for cozy fall evenings or anytime you’re craving a dairy-free, soy-free alternative to classic creamy soups, this recipe is easy to prepare in under an hour and yields a smooth, rich bowl of goodness that’s sure to please the whole family. Serve it hot, topped with a sprinkle of fresh parsley for a bright finish!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 medium carrot
- 1 celery stalk
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
Peel and chop the sweet potatoes into 1-inch cubes. Set aside.
Dice the onion and mince the garlic cloves. Peel and chop the carrot, and dice the celery stalk.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the chopped carrot and celery to the pot and sauté for another 3 minutes.
Stir in the sweet potato cubes, and add the vegetable broth. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and cook for 20 minutes or until the sweet potatoes are soft.
Stir in the coconut milk, ground cumin, ground cinnamon, salt, black pepper, and fresh thyme. Simmer for another 5 minutes.
Remove from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 16.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 671 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.
