Creamy Sweet Potato Soup
A flavorful Creamy Sweet Potato Soup made with roasted sweet potatoes, carrots, onion, ginger, coconut milk, and warm, aromatic spices. This vegan sweet potato soup is so comforting and perfect for a chilly day!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 225kcal
Countertop blender
10-inch skillet
Dutch oven
- 2 pounds sweet potatoes about 4 medium sweet potatoes
- 2 tablespoons oilve oil extra virgin
- 1 medium purple onion or yellow onion, chopped
- 2 large carrots scrubbed clean and sliced into thin rounds
- 3 cloves garlic minced
- 1 teaspoon fresh ginger peeled and minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cumin
- ¼ - ½ teaspoon cayenne pepper
- 4 cups low sodium vegetable stock divided
- Salt and cracked black pepper to taste
- ½ - 1 cup full-fat coconut milk or heavy cream or half and half
Scrub the sweet potatoes and pierce them all over with a fork. Place the sweet potatoes on a baking sheet and bake them in the oven at 450°F for 40 to 50 minutes, or until very tender and easily pierced with a fork. Cooking time depends on the size of your sweet potatoes.
Heat olive oil in a medium skillet over medium-high heat. Add the onion and carrots and cook until the vegetables are softened, about 5 to 7 minutes, stirring occasionally. Add the garlic, ginger, cinnamon, paprika, nutmeg, cumin, and cayenne pepper and cook for another minute. Remove the skillet from the heat.
Once the sweet potatoes are cool enough to handle, remove the skins, break the sweet potatoes into large chunks, and transfer them to a countertop blender with at least a 6-cup capacity. Add the carrot mixture and 2 cups of vegetable broth to the blender. Puree the mixture until smooth.
Transfer the sweet potato soup to a dutch oven or large pot over medium heat. Add the remaining 2 cups of vegetable stock and the coconut milk. Cook the soup until creamy and heated through. Season with salt and pepper. Ladle soup into bowls and enjoy!
- You can also puree the soup in a pot with an immersion blender.
- Start with ½ cup of coconut milk and add more if needed until the desired consistency is reached. Heavy cream or half and half can be used instead of coconut milk.
- Garnish bowls of sweet potato soup with frothed coconut milk, chopped nuts or seeds, red pepper flakes, and parsley if desired.
- Leftover sweet potato soup can be stored in an airtight container in the refrigerator for up to one week.
Serving: 1serving | Calories: 225kcal | Carbohydrates: 38.3g | Protein: 3g | Fat: 7.4g | Saturated Fat: 3.8g | Sodium: 241mg | Fiber: 6.4g | Sugar: 4g | Calcium: 47mg | Iron: 2mg