Sweet Potato and Sage Soup
Cozy up with a bowl of velvety Sweet Potato and Sage Soup, a comforting and nutrient-packed dish that’s perfect for crisp autumn evenings or any time you’re craving a hearty yet wholesome meal. This vibrant soup combines the natural sweetness of roasted sweet potatoes with the earthy, aromatic flavors of fresh sage, garlic, and a hint of nutmeg. Balanced by a creamy swirl of optional coconut milk, it achieves a luscious texture that feels indulgent yet light. Quick and easy to prepare in just under an hour, this recipe is ideal for weeknight dinners or for impressing guests with a simple yet elegant starter. Top with crunchy pumpkin seeds for a delightful garnish or a rustic drizzle of coconut milk to complete this rich and satisfying creation. Keywords: sweet potato soup, sage soup, creamy vegetable soup, autumn soup recipe, healthy sweet potato recipe.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 6 fresh, finely chopped sage leaves
- 4 cups vegetable broth
- 1 cup coconut milk (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Wash, peel, and dice the sweet potatoes into small chunks for even cooking.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and chopped sage leaves to the pot, stirring for 1 minute until fragrant.
Add the diced sweet potatoes to the pot and stir to coat them in the sautéed mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Remove the pot from the heat and let it cool slightly before blending.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Stir in the coconut milk, if using, and heat the soup gently over low heat. Add salt, black pepper, and nutmeg to taste.
Ladle the soup into bowls and garnish with a drizzle of coconut milk or a sprinkle of pumpkin seeds if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 883.6 g | 321% | |
| Dietary Fiber | 164.8 g | 589% | |
| Total Sugars | 191.6 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2811 mg | 216% | |
| Iron | 57.4 mg | 319% | |
| Potassium | 3284 mg | 70% | |
*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.
