Whole30 Creamy Sweet Potato Soup
Dive into a bowl of comforting and nourishing goodness with this Whole30 Creamy Sweet Potato Soup! Packed with wholesome ingredients like tender sweet potatoes, hearty carrots, celery, and a touch of creamy coconut milk, this recipe is both indulgent and compliant with Whole30 guidelines. Infused with warm cinnamon, nutmeg, and fresh thyme, every spoonful delivers a burst of flavor and coziness. This dairy-free, gluten-free soup offers a velvety texture thanks to a simple blending technique, making it the perfect choice for chilly evenings or as a make-ahead meal for busy weeks. Ready in under an hour, it’s a deliciously healthy way to warm up and refuel while staying on track with your clean eating goals.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 large, chopped onion
- 3 cloves, minced garlic
- 2 large, chopped carrots
- 2 chopped celery stalk
- 4 cups chicken broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 teaspoon, chopped fresh thyme
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it is translucent, about 5 minutes.
Add the minced garlic, carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the sweet potatoes, chicken broth, cinnamon, nutmeg, sea salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the soup to the pot (if using a blender) and stir in the coconut milk and fresh thyme.
Reheat the soup over low heat until warmed through. Adjust seasoning with additional salt and pepper to taste.
Serve the soup hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 64.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2478 mg | 53% | |
*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.
