Low Sodium Creamy Sweet Potato Soup
Indulge in the wholesome comfort of this Low Sodium Creamy Sweet Potato Soup—a velvety, nutrient-packed dish perfect for cozy weeknight dinners or elegant gatherings. Featuring naturally sweet, antioxidant-rich sweet potatoes, this recipe is elevated with warm spices like cinnamon, ginger, and nutmeg, which pair beautifully with the creamy richness of coconut milk. This heart-healthy soup uses low sodium vegetable broth, making it a flavorful yet mindful choice for those watching their salt intake. Easy to prepare in under an hour, it’s also vegan and gluten-free, ensuring it suits a variety of dietary preferences. Serve this bowl of autumnal goodness with a sprinkle of fresh thyme for a finishing touch that enhances its earthy aroma. Experience the perfect blend of creamy textures and subtle spices in every spoonful!
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Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 cups low sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 teaspoons fresh thyme leaves
Directions
Step 1
Peel and cube the sweet potatoes into 1-inch pieces for even cooking.
Step 2
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 3
Add the minced garlic, ground ginger, and ground cinnamon to the pot and sauté for another minute until aromatic.
Step 4
Stir in the cubed sweet potatoes. Cook for 5 minutes, stirring occasionally to prevent sticking.
Step 5
Pour in the low sodium vegetable broth, ensuring the sweet potatoes are submerged. Bring to a boil.
Step 6
Reduce the heat to a simmer and cover the pot. Let it simmer for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Step 7
Remove the soup from heat. Use an immersion blender to puree the soup until creamy and smooth. Alternatively, carefully transfer the soup to a blender, working in batches if necessary. Return the pureed soup to the pot.
Step 8
Stir in the coconut milk, black pepper, nutmeg, and fresh thyme. Heat the soup over low flame, stirring occasionally, until everything is combined and heated through.
Step 9
Taste and adjust seasoning if necessary, remembering to keep it low sodium.
Step 10
Serve the soup hot, garnished with additional fresh thyme if desired. Enjoy your creamy, comforting, and low sodium sweet potato soup!
Nutrition Facts
| Serving size | (2442.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1322.3 |
| Total Fat 29.4g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1129.2mg | 0% |
| Total Carbohydrate 251.5g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 79.0g | |
| Protein 20.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 408.6mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1462.6mg | 0% |
Source of Calories