3.7 from 99 votes
Sweet Potato Soup
Sweet Potato Soup blends sautéed onions, garlic, and fresh ginger with roasted sweet potatoes, seasoned with oregano, paprika, and optional cayenne for a mild warmth. Coconut milk and vegetable broth create a creamy, smooth base after blending. Toppings like hemp hearts and red pepper flakes add textural contrast and subtle heat. This comforting soup suits chilly days or when a nourishing, velvety dish is desired.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
326 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 Tablespoon ginger finely chopped, fresh
- 2 large sweet potato peeled and chopped (about 6 cups chopped
- 1 teaspoon oregano dried
- ¼ teaspoon paprika
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper ground
- pinch cayenne pepper optional
- 1 oz can coconut milk
- 1 oz container vegetable broth
- coconut milk for topping, drizzle/sprinkle
- hemp hearts
- red pepper flakes
- parsley
- paprika
- croutons
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
- Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
- Serve in a bowl with toppings of choice.
Cup of Yum
Notes
- Store leftover soup in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the soup for up to three months.
- Use an immersion blender to puree directly in the pot for convenience, or blend in batches if using a countertop blender.
Nutrition Information
Serving
11/2 cups
Calories
326kcal
(16%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Sodium
1422mg
(59%)
Potassium
457mg
(10%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 326
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 326kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1422mg | 59% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.