Easy Sweet Potato Soup
Warm up with a bowl of creamy, comforting **Easy Sweet Potato Soup**, a quick and nourishing recipe bursting with flavor and perfect for busy weeknights! This silky-smooth soup combines the natural sweetness of roasted sweet potatoes with aromatic spices like cumin and cinnamon, creating a cozy, slightly spiced profile. Coconut milk adds a luscious, dairy-free creaminess, while a handful of fresh cilantro and crunchy pumpkin seeds make for the perfect garnish. Ready in just 45 minutes with simple pantry staples, this wholesome, vegetarian soup is both nutritious and satisfying. Serve it as a light main dish or alongside crusty bread for a meal that will delight the whole family. Perfect for fall, this recipe is a must-try for anyone looking for an easy, flavor-packed dinner idea.
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Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Directions
Step 1
Peel the sweet potatoes and cut them into 1-inch cubes. Dice the onion and mince the garlic cloves.
Step 2
In a large pot, heat the olive oil over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent.
Step 3
Add the minced garlic, ground cumin, and ground cinnamon to the pot, cooking for an additional 1-2 minutes until fragrant.
Step 4
Stir in the sweet potatoes and pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil.
Step 5
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the sweet potatoes are fork-tender.
Step 6
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend to desired consistency.
Step 7
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste as needed.
Step 8
Return the pot to low heat and let the soup warm through for another 2-3 minutes.
Step 9
Ladle the soup into bowls and garnish with fresh cilantro and pumpkin seeds, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (5030.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4003.5 |
| Total Fat 45.7g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 6649.6mg | 0% |
| Total Carbohydrate 841.9g | 0% |
| Dietary Fiber 125.6g | 0% |
| Total Sugars 201.2g | |
| Protein 79.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1345.7mg | 0% |
| Iron 33.5mg | 0% |
| Potassium 2405.4mg | 0% |
Source of Calories