Sweet Potato Soup Recipe
This Sweet Potato Soup Recipe is perfect for fall and Thanksgiving. It is also wholesome, gluten-free and vegan, but most of all, delicious.
Servings: 6 servings
Calories: 461kcal
Equipment
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.
Notes
See the post for additional information, photos, and tips.
Nutrition
Serving: 6 | Calories: 461kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1190mg | Potassium: 1044mg | Fiber: 9g | Sugar: 25g | Vitamin A: 32510IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 3mg