White Sweet Potato Soup

Name: White Sweet Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 Tablespoon oil, optional; 1 large yellow onion, chopped; 4 large cloves garlic, minced; 1¼ teaspoons ground cumin; ½ teaspoon smoked paprika; 2¼ pounds white sweet potatoes, peeled and cut into ½-inch thick pieces; 2 cups vegetable broth; 3 cups water; 1 bay leaf; salt and pepper; 1 to 2 teaspoons white wine vinegar; white pepper, to taste; cayenne pepper, to taste; ¾ to 1 cup canned lite coconut milk; 2 to 3 Tablespoons vegan butter; a few drops of liquid smoke

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings
Calories
220 kcal
Course
Soup
Cuisine
American

White Sweet Potato Soup

Finn Russell

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The creamy texture of white sweet potato is perfect in this blended soup. A little smoky, sweet, and savory, the simple ingredient list highlights the irresistible flavor of white sweet potatoes. Vegan, gluten-free, and easily adapted/allergy-friendly. Ready in 40 minutes!

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Ingredients

Servings

1 Tablespoon oil, optional omit for oil-free diets
1 large yellow onion, chopped
4 large cloves garlic, minced
1¼ teaspoons ground cumin
½ teaspoon smoked paprika
2¼ pounds white sweet potatoes, peeled and cut into ½-inch thick pieces
2 cups vegetable broth
3 cups water
1 bay leaf
salt and pepper

Optional additions:

1 to 2 teaspoons white wine vinegar or lemon juice, to taste
white pepper, to taste
cayenne pepper, to taste
¾ to 1 cup canned lite coconut milk see Notes for other options
2 to 3 Tablespoons vegan butter
a few drops of liquid smoke

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Instructions

Preheat a large soup pot over medium-low heat. Add the oil, if using, and cook the onion for about 5 minutes. Add the garlic, cumin, smoked paprika, and several turns of freshly cracked black pepper. Stir and cook for about 1 minute.
Add the white sweet potatoes, broth, water, bay leaf, and ½ teaspoon fine sea salt. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook covered for 15 minutes or until the potatoes are soft.
Remove the bay leaf, and let the soup cool for a few minutes. Now it's time to blend. Use an immersion blender or work in batches using a regular stand blender. NOTE: Hot liquids may expand in a stand blender. So use caution, and only blend small portions at a time.
Once the soup is blended, taste and decide which flavors you'd like to add or enhance. I like to add the vinegar, 2 tablespoon vegan butter, about ¾ cup lite coconut milk, additional black pepper, and several dashes each of cayenne and white pepper.
Serve hot with croutons or crusty bread and crumbled vegan feta or Parmesan cheese. This soup pairs well with a variety of different main dishes, salads, and sides.

Notes

Variations
Store leftover soup in the fridge for up to 5 days, or freeze for up to 2 months.
Nutrition reflects soup made with oil and including the coconut milk.
Oil-Free: Feel free to use a splash of vegetable broth instead.
With cashew cream: Instead of coconut milk, you can use a basic cashew cream to add richness. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers (saute w/the onion), cayenne pepper, chili oil, or your favorite hot sauce.
With herbs: Instead of the smoky flavor profile shared here, you can take this soup in a completely different direction. Incorporate thyme, rosemary and sage for autumn/Thanksgiving flavors.