This is a very easy sweet potato soup recipe with coconut milk happens to be one of my favorites. Made by roasting sweet potatoes and coconut milk, this vegan soup is a healthy balance between sweet and savory.
Is it a snow day?
Want something warm and soothing to comfort you?
Nothing says warm comfort quite like the aroma of fresh herb and vegetables gently roasting away in the oven. The aroma of Rosemary and Basil wafting throughout the house, making it feel like a warm summer afternoon in the Italian countryside
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Tips
- Make sure you wash the sweet potatoes thoroughly before using them in this recipe
- You can use heavy cream instead of coconut milk. It will be vegetarian not vegan, if you use cream.
- Turnip is very important in this recipe because it helps to balance out the sweetness of the sweet potatoes.
- Whole peppercorns add just the right amount of spice, so be sure to use it.
- If 2 cups of water is not enough during the blending process, add more.
- Apples and hazelnuts are there to add a little nutty and tangy taste. So, please include it.
- If you don’t have coconut milk, you can always use almond milk or any other nut milk.
Why I love this soup!
Even tough I am in Florida now, I haven’t lost my affinity for soups. I have experimented with Potato and fennel soup, broccoli soup, vegetable soup and even Orzo soup.
Sweet potato is one of my favorite veggies. They are packed with nutrition, vitamins and minerals. It may be high in net carb, but that is made with natural carbs, so I eat it more often.
I chose the ingredients of this creamy sweet potato soup very deliberately. Each ingredient is put into this soup to help offset/enhance the sweetness from sweet potatoes.
The turnip has a spicy bite to it which brings the potato sweetness down a little. The apple brings a natural tang and the hazelnut add a little nuttiness.
Ginger is the best part of this soup! It gives it that spicy and almost pepperish taste. It’s flavor stands out in this soup.
I find that vegan soups are some of the most popular soups because they are simple and delicious. So, I kept this soup vegan by using almond milk. You can also substitute it with coconut milk or coconut cream.
The rosemary packs quite a huge flavor punch to this soup and gave the soup a wonderful aroma. It becames one of those soups that just warms you through to the soul.
Freezing leftovers
- Place leftovers in a freezer friendly container. I actually found these (affiliate link) soup containers from Amazon that are the perfect way to store soup.
- If you don’t have these soup containers, put them into ziploc bags. Make sure it’s cooled down first. Then, seal the ziploc and place it in the freezer. If you can lay it flat, great. If not, make sure it stays standing up.
- Refrigerate the soup if you plan to use it within a couple days.
- To thaw a frozen soup, let it thaw on your kitchen counter. But, don’t thaw it all the way. Thaw it just enough that the soup will easily come out of the container it’s stored in. When it can be loosened, dump it into a sauce pan and heat for about 10 minutes at low heat. Serve immediately
You can keep sweet potato cubes and put them into a navy bean soup. I love that soup for any time of the year.
What is your favorite winter soup?
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Have you checked out my 5 Tips on working with sweet potatoes?
Easy Sweet Potato Soup
Ingredients
- 2 sweet potatoes peeled, chopped into large pieces
- 1 turnip peeled, chopped into large pieces
- ¼ tsp salt
- 2 Tbsp extra virgin olive oil
- ¼ tsp whole peppercorns
- 3 pieces ginger peeled, cut into small pieces
- 1 clove garlic
- 1 Tbsp dried Rosemary
- 1 tsp dried basil
- 2 Tbsp hazelnuts
- 1 large green apple
- 3 tsp lime juice split into 2 parts – 1 tsp and 2 tsp
- 1/4 cup coconut milk
- 2 cup water
- 1 tsp cilantro for garnish
Instructions
- Preheat oven to 350 degrees.
- Place the sweet potatoes in a baking tray
- Put turnip chunks with the sweet potatoes
- Add salt, oil, whole peppercorns, ginger, cloves basil and Rosemary
- Mix all the ingredients well
- Place them dish in the oven and roast the veggies for 30 minutes or until you can easily crush a sweet potato with a spoon
- While the potatoes are in the oven, peel as much skin off the hazelnut as possible
- Cut apple into chunks
- In a blender, add the hazelnut, lime and apples. Do not blend.
- Remove tray from the oven and let it cool for about 5 minutes
- Add the roasted veggies into the blender along with coconut milk
- Slowly add the water to the blender. Do not add it all at once. Blend until all the ingredients are soup consistency. Add more water, if needed
- Transfer the contents to a large pan and heat at medium heat
- Add lime juice and also adjust for salt.
- Transfer to soup bowls and serve immediately. Garnish with cilantro.
Notes
- Make sure you wash the sweet potatoes thoroughly before using them in this recipe
- You can use heavy cream instead of coconut milk. It will be vegetarian not vegan, if you use cream.
- Turnip is very important in this recipe because it helps to balance out the sweetness of the sweet potatoes.
- Whole peppercorns add just the right amount of spice, so be sure to use it.
- If 2 cups of water is not enough during the blending process, add more.
- Apples and hazelnuts are there to add a little nutty and tangy taste. So, please include it.
- If you don’t have coconut milk, you can always use almond milk or any other nut milk.
Nicole says
This sounds amazing! I think I have almost all of the ingredients on hand, except for the hazelnuts. Is there a substitution that can be used? Almonds? Cashews? Thank you!
Healing Tomato says
Thank you, Nicole. I like Cashews with this soup and others. It will give the soup a little creaminess which is the perfect texture
Carol Borchardt says
LOVE sweet potatoes and this soup looks sooooo flavorful!
Healing Tomato says
Thank you, Carol
jenna @ just j.faye says
I’ve never made sweet potato soup where you roast the potatoes rather than boiling them. I bet it adds so much flavor! This soup looks delicious!
Healing Tomato says
Thank you, Jenna
jenna @ just j.faye says
This soup sounds so warm and comforting! I’ve never made sweet potato soup when the sweet potatoes have been roasted first (rather than just boiled). I bet it adds so much flavor!
Healing Tomato says
Thank you, Jenna
cristina says
Such a beautiful, rich color to this sweet potato soup, pinning this one for sure – luv the use of the ginger. I’ve been enjoying using so much more of sweet potato this year – so versatile and healthy.
Healing Tomato says
Thank you, Cristina
Manila Spoon says
I love the vibrant color of your soup – so very appetizing and with loads of flavoring I can see and almost taste how yummy it is!
Healing Tomato says
Thank you, Abigail
Kristen says
That sounds like such a lovely soup. I actually don’t think I have every had a sweet potato soup. I make soup out of squash all of the time. I think I’d better remedy that problem this Autumn! The idea of roasting the vegetables with all of those delicious herbs before making the soup sounds like the ticket to great flavor!
Healing Tomato says
Thank you, Kristen. I think this soup is so perfect for the fall. I love the flavors because they are heart warming. You are awesome for saying such lovely things about the recipe.
Adriana says
I love seasonal flavors and of course sweet potatoes yoru soup looks so good =)
Healing Tomato says
Thank you, Adriana
Sue Lau says
Beautiful color!
Healing Tomato says
Thank you, Sue Lau
Wendy, A Day in the Life on the Farm says
Sounds wonderful
Healing Tomato says
Thank you, Wendy
Serena | Serena Bakes Simply From Scratch says
Love the flavors! What a comforting dish!
Healing Tomato says
Thank you, Serena.
Wendy @ Wholistic Woman says
That looks so fresh and delicous! I never would have thought to add a turnip what a great idea!
Healing Tomato says
Thank you, Wendy
Liz says
Such a gorgeous soup! The flavor with all the herbs must be amazing!!!
Healing Tomato says
Thank you, Liz.
David @ Cooking Chat says
ah, I made sweet potato soup too, but I bet the flavors are fairly different. Roasting veggies gives a great flavor I’m sure! My sweet potatoes were just boiled.
Healing Tomato says
Thank you, David. I like roasting sweet potatoes because it makes them tender and juicy. I will try boiling them next time.
Tara says
I love sweet potato soup, so warming and comforting and perfect for this time of year!!
Healing Tomato says
Thank you, Tara