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creamy sweet potato soup in a white bowl garnished with coconut cream, red pepper, and parsley. Bowl of parsley and pepper flakes in the perimeter of the shot.
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4.80 from 5 votes

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
Author: Ashley Boyd

Equipment

  • Countertop blender
  • 10-inch skillet
  • Dutch oven

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

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