Smooth and creamy, sweet and savory, this Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.

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I love sweet potatoes. Their intensely sweet flavor is mesmerizing and addicting (in the best way possible). Since I've already shared Sweet Potato Hummus, Balsamic Roasted Cauliflower and Sweet Potato, and Roasted Japanese Sweet Potato Rounds, Sweet Potato Soup was the obvious next choice!

And wow is it delicious! It is thick and rich, but not too thick. It's creamy, but without the cream. It's sweet from the sweet potatoes and coconut milk and it's savory/umami from the turmeric and other spices.

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Ingredients

• Yellow Onion: You can sub white or red, if desired.
• Vegetable Broth: Look for a vegetable broth or stock without added sugar.
• Spices: salt, curry powder, garlic powder, turmeric, black pepper.
• Sweet Potato: use 2-3 sweet potatoes.
• Coconut Milk: Coconut milk adds a rich creaminess to the soup - so thick and creamy!
• Fresh Arugula: to garnish.

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How to make Sweet Potato Soup

As with most recipes around here, this Sweet Potato Soup is very easy to make.

Step 1. First dice up half an onion and some sweet potatoes. Leave the skins of the sweet potatoes on for maximum nutrition. You'll never know they're there once you blend the soup.

Step 2. Sauté the onion with some veggie broth. Vegetable broth is my go-to to replace oil in savory recipes. It adds flavor without constricting your arteries! Look for a vegetable broth with no added sugar or salt.

Step 3. After the onion is soft and translucent, add in the spices: curry powder, garlic powder, turmeric, black pepper, and salt. I love the flavor of turmeric in this recipe. It pairs perfectly with the sweet potatoes because of its earthy flavor.

Step 4. Add in the sweet potatoes, some more vegetable broth, and some coconut milk. Bring this mixture to a boil and then let it simmer to cook the sweet potatoes. When the sweet potatoes are tender, just blend or process the soup to a smooth texture.

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Serving Sweet Potato Soup

You can return the soup to the pot to re-warm or, if you blended it immediately, simply serve the soup, it should still be warm.

When I was taking pictures of this recipe, I something green to go on the soup so I added arugula to the top. I didn't expect it to taste good but I tried it anyway and it was great! The peppery arugula flavor pairs perfectly with the turmeric and sweet potato. Long story short, feel free to serve this Sweet Potato Soup with arugula on top.

Eat it plain or over quinoa. Enjoy!

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Recipe Prayer

Lord, thank you for blessing us with the gift of warmth. Please be with those who do not have access to heat in the cold. Amen.

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Tried this recipe?

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