Sweet Potato Soup
Cozy up with a warm bowl of velvety Sweet Potato Soup, a comforting blend of wholesome ingredients and vibrant spices. With naturally sweet roasted sweet potatoes as the star, this soup is elevated by the rich creaminess of coconut milk, hints of ground cumin and cinnamon, and a touch of zesty lime juice for balance. Ready in just 40 minutes, this nutrient-packed recipe is perfect for busy weeknights or holiday starters. Pureed to smooth perfection for a luscious texture, this dairy-free, vegan soup is a feast for the senses. Garnish with fresh parsley or cilantro for an extra pop of flavor, and serve piping hot for the ultimate soul-warming experience. Whether you’re seeking a quick, healthy dinner or an impressive appetizer, this Sweet Potato Soup is sure to delight.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) sweet potatoes
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (for garnish) fresh parsley or cilantro
Instructions
Peel and chop the sweet potatoes into 1-inch cubes. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent and softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped sweet potatoes to the pot, followed by ground cumin, ground cinnamon, paprika, salt, and black pepper. Stir to combine and let the spices coat the vegetables.
Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged. Bring the mixture to a boil.
Once the soup reaches a boil, reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from the heat and allow the soup to cool slightly.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the coconut milk and lime juice. Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Warm the soup over low heat for a few more minutes until heated through.
Serve hot, garnished with chopped parsley or cilantro, and enjoy!
Nutrition Facts
Calories |
3905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6651 mg | 289% | |
| Total Carbohydrate | 839.1 g | 305% | |
| Dietary Fiber | 124.9 g | 446% | |
| Total Sugars | 201.6 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1333 mg | 103% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2303 mg | 49% | |
*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.
