Sweet Potato Soup Recipe

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

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.

Want to use regular potatoes instead of sweet potatoes? Then, you will love this delicious instant pot chunky potato soup or vegan potato soup because it’s a soul-warming soup. Or, enjoy the same fall colors in a carrot ginger soup which tastes so good.

The rosemary packs quite a huge flavor punch to this soup and gave the soup a wonderful aroma.  It becomes 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 saucepan 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?

Have you checked out my 5 Tips on working with sweet potatoes?

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Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, and Instagram.

Easy Sweet Potato Soup

Rini

Quick and easy vegan sweet potato soup that is Lo-Carb and packed with vitamins

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American, Italian

Servings 3 People

Calories 219 kcal

Ingredients

  

1x2x3x

• 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

Nutrition Info is approximate

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.

Nutrition

Calories: 219kcal

Keyword can you put sweet potato in a soup?

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