Creamy Sweet Potato Soup with Baby Peas

Warm up with a bowl of Creamy Sweet Potato Soup with Baby Peas, a comforting and flavorful dish that’s as nourishing as it is delicious. This velvety soup combines the natural sweetness of roasted sweet potatoes with the aromatic depth of sautéed onions and garlic, all blended to perfection with creamy coconut milk. Finished with earthy hints of cinnamon and nutmeg, and studded with tender, vibrant baby peas for a pop of freshness, this recipe offers the perfect balance of sweet and savory flavors. Ready in just 45 minutes, it’s an easy weeknight dinner that’s vegan, dairy-free, and gluten-free. Garnish with fresh parsley for a burst of color and serve it piping hot for an irresistible meal that’s sure to please.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 large garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 cup frozen baby peas
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel the sweet potatoes and cut them into 1-inch cubes.

Step 2

Heat the olive oil in a large soup pot over medium heat.

Step 3

Dice the yellow onion and add it to the pot. Sauté for 5 minutes until softened.

Step 4

Mince the garlic cloves and add them to the pot, cooking for an additional 1 minute until fragrant.

Step 5

Add the sweet potato cubes to the pot and stir to combine with the onions and garlic.

Step 6

Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged. Bring to a boil.

Step 7

Reduce the heat to medium-low, cover, and let the soup simmer for 20 minutes or until the sweet potatoes are fork-tender.

Step 8

Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until creamy.

Step 9

Stir in the coconut milk, ground cinnamon, ground nutmeg, sea salt, and black pepper. Simmer for another 5 minutes to combine flavors.

Step 10

Add the frozen baby peas and cook for 3-5 minutes until they are heated through but still vibrant in color.

Step 11

Taste the soup and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(2065.2g)

Amount per serving	% Daily Value*
Calories	1332.7

Total Fat 37.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4994.6mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 38.6g	0%
Total Sugars 67.8g
Protein 34.1g	0%

Vitamin D 0IU	0%
Calcium 417.1mg	0%
Iron 11.7mg	0%
Potassium 2523.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 10.0%

Carbs: 65.3%