This Sweet Potato Soup Recipe is the perfect bowl of goodness for fall. It is amazingly flavorful, vegan, and gluten-free. Who doesn’t love a bowl of soup that is not only comforting but also good for you?
Do you want more sweet potato recipes? Then try our Ruth’s Chris Copycat Sweet Potato Casserole (#1 post for Thanksgiving) or our Sweet Potato Au Gratin.
Why I Love This Recipe
- Healthy and vegan
- Delicious for fall
- Great Thanksgiving starter
- Easy to make
- Can make ahead of time
- Freezes well
Helpful Items for This Recipe
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Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot. 6.4 Quart, Red
Immersion Hand Blender Mixer, Red
Blenders for Kitchen with 1500-Watt Motor, 68 Oz Large Capacity
All You Need for The Sweet Potato Soup
Ingredients
Olive oil – This is used to saute the onions and garlic.
Medium onions, diced – You can use a sweet onion or yellow onion here.
Cloves garlic, minced – This adds so much flavor.
Sweet potatoes, peeled and chopped – Make sure you are using orange-fleshed sweet potatoes and not yams.
Salt, Pepper, and Smoked paprika – Simple spices that work perfectly.
Vegetable broth – This keeps the dish vegan, but by all means, use chicken broth if that is what you have on hand.
Coconut milk – You can substitute cream of whatever fat content you have, but using the coconut milk will keep it vegan, and it is delicious, too.
Pure maple syrup – Always use good quality maple syrup and make sure they haven’t cut it with corn syrup.
How to Make Sweet Potato Soup?
In a large pot, heat the oil and add the onions. Cook for about 7-8 minutes, until soft. Add the garlic and cook another minute.
Add the sweet potatoes, salt, pepper, and paprika and stir together. Cover with a lid and cook an additional 10-15 minutes, stirring every few minutes until they start to soften.
Pour in the broth and coconut milk and bring to a boil. Cover the pot with a lid and reduce the heat to medium-low to keep a simmer. Cook for an additional 20-25 minutes until the sweet potatoes are tender.
Pour the soup into a blender, in 2 batches, and blend till smooth. Make sure you hold the lid of the blender on so the heat doesn’t pop it off.
Return the soup to the pot, add the maple syrup, and stir to combine. Drizzle with cream/remaining coconut milk and top with pistachios/pine nuts and croutons, if desired.
The soup will thicken as it cools. If it is too thick for your liking, you can add more broth.
Recipe Tips!
FAQ
I want my soup a little less thick; what can I do?
If the soup is too thick for your liking, you can add more broth.
When I’m cooking my sweet potatoes before adding the liquid, they’re sticking to the bottom of my pot; how can I prevent this?
I’d suggest turning your heat down a little. When you pour the liquid in after cooking the sweet potatoes, pour only about a cup in at first to deglaze the bottom of the pan. Stir the small amount of liquid around, scraping the bottom of your pot with a wooden spoon or rubber scraper. Pour the remaining liquid in after this and continue on with the recipe.
I don’t have coconut milk; can I use cream instead?
Yes, you can. Use about 1 ½ cups of cream instead of a can of coconut milk.
Can I use an immersion blender instead of a normal blender?
Definitely! If you have an immersion blender, you can use it; just be careful of hot splatters. You may not be able to achieve as smooth of a soup this way, but it will still work.
Can I Freeze this Soup?
This soup will keep in the fridge for 4 days. Beyond that, you can freeze it in an air-tight container for 3 months. It will freeze better with coconut milk than it will with cream.
WOULD YOU LIKE MORE GORGEOUS SOUPS TO TRY?
We really love soups and make them year-round. Here are some of our favorites for fall.
Sweet Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 2 cloves garlic minced
- 3 pounds sweet potatoes peeled and chopped into 1-inch pieces
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 1 can coconut milk reserving ¼ cup for drizzling for garnish
- 1/3 cup pure maple syrup
Garnish
- Chopped pistachios or pine nuts
- Croutons or tortilla strips
- A drizzle of cream or coconut milk
Instructions
- In a large pot, heat the oil and add the onions. Cook for about 7-8 minutes, until soft. Add the garlic and cook another minute.
- Add the sweet potatoes, salt, pepper, and paprika and stir together. Cover with a lid and cook an additional 10-15 minutes, stirring every few minutes until they start to soften.
- Pour in the broth and coconut milk and bring to a boil. Cover the pot with a lid and reduce the heat to medium-low to keep a simmer. Cook for an additional 20-25 minutes until the sweet potatoes are tender.
- Pour the soup into a blender, in 2 batches, and blend till smooth. Make sure you hold the lid of the blender on so the heat doesn’t pop it off.
- Return the soup to the pot, add the maple syrup, and stir to combine. Drizzle with cream/remaining coconut milk and top with pistachios/pine nuts and croutons, if desired.
- The soup will thicken as it cools. If it is too thick for your liking, you can add more broth.
Let us know what you think!
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