This creamy sweet potato soup is a comforting, nutrient-packed dish perfect for any meal.
Naturally rich in fiber and plant-based protein, it provides steady energy while supporting digestion.
Made with wholesome ingredients like sweet potatoes, almond milk, and warming spices, it’s low in saturated fat and quick to prepare—ideal for a cozy weeknight dinner or effortless meal prep.
25-Minute Creamy Sweet Potato Soup
Equipment
- 1 medium stock pot
- 1 Knife
- 1 Cutting Board
- 1 Blender or immersion blender
- Measuring spoons
Ingredients
- 1 Tbsp coconut oil
- 2 large sweet potatoes peeled and cubed
- 3 cups vegetable broth
- 1 tsp dried minced onion
- 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon
- 2 Tbsp agave syrup or honey
- 1 cup unsweetened almond milk
- Salt and black pepper to taste
Instructions
- Prepare the Sweet Potatoes: Start by carefully peeling your sweet potatoes using a vegetable peeler. Once peeled, cut them into medium-sized cubes, about 1–1.5 inches each, to ensure even cooking. Uniform cubes will cook faster and blend smoothly later. Set the sweet potatoes aside in a bowl while you prepare the stock pot.
- Heat the Coconut Oil: Place a medium stock pot on the stove over medium heat. Add 1 tablespoon of coconut oil and let it melt completely. Swirl the pot gently to coat the bottom evenly. This step not only prevents sticking but also adds a subtle, nutty flavor that complements the sweetness of the potatoes.
- Sauté the Sweet Potatoes: Add the cubed sweet potatoes to the melted coconut oil. Stir them gently for 2–3 minutes to coat each piece in the oil and begin releasing their natural sweetness. This brief sauté helps enhance the flavor and aroma before adding liquid.
- Add the Vegetable Broth: Pour in 3 cups of vegetable broth, ensuring the sweet potatoes are fully submerged. Increase the heat slightly to bring the liquid to a gentle boil. This process softens the potatoes and allows them to absorb the savory flavors of the broth. Let it boil for about 5 minutes.
- Simmer Until Tender: Once the broth reaches a boil, reduce the heat to medium. Cover the pot loosely with a lid and let the sweet potatoes simmer for approximately 10 minutes. Test the potatoes with a fork—they should be soft enough to mash easily. This step ensures a creamy, smooth texture once blended.
- Blend the Soup: Carefully transfer the cooked sweet potatoes and broth into a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Take your time to achieve a velvety texture—no chunks should remain. If needed, pause and stir to ensure even blending.
- Reintroduce the Soup to the Pot: Pour the blended sweet potato mixture back into the stock pot over low heat. This step allows you to integrate the remaining ingredients without overcooking them. Stir gently to avoid splashing.
- Add Seasonings and Sweetness: Sprinkle in 1 teaspoon of dried minced onion, ½ teaspoon garlic powder, and ½ teaspoon ground cinnamon. Add 2 tablespoons of agave syrup or honey for a subtle natural sweetness. Stir carefully to distribute all flavors evenly throughout the soup. Taste at this point and adjust salt and black pepper to your preference.
- Incorporate the Almond Milk: Slowly pour 1 cup of unsweetened almond milk into the soup, stirring continuously. The milk will add creaminess without heaviness, balancing the spices and sweetness. Heat gently for 2–3 minutes until the soup is uniformly warm and smooth. Avoid boiling once the milk is added to preserve its delicate flavor.
- Serve and Garnish: Ladle the soup into bowls, making sure each serving has a creamy, silky consistency. You can add optional toppings like a drizzle of coconut cream, a sprinkle of cinnamon, or fresh herbs for an elegant touch. Serve immediately while warm, and enjoy a nourishing, comforting, and satisfying plant-based meal.
Notes
- Sweet potatoes should be medium-sized for even cooking.
- Adjust the sweetness with agave or honey to suit your taste.
- Almond milk can be substituted with oat or cashew milk for a similar creamy texture.
- Use a high-speed blender or immersion blender for the smoothest results.
- Add toppings like roasted pumpkin seeds, fresh herbs, or a swirl of coconut cream for extra flavor and texture
Chef’s Secrets for Perfect Soup
To achieve the ultimate creamy texture, sautéing the sweet potatoes briefly in coconut oil before adding broth makes a big difference—it caramelizes the edges slightly, enhancing the natural sweetness.
When blending, avoid overfilling your blender to prevent spills, and blend in batches if needed.
For richer flavor, let the soup rest for 5–10 minutes before serving; this allows the spices to meld and intensify.
Finally, taste and adjust seasoning at the end; a pinch of salt or a dash of cinnamon can elevate the flavors dramatically.
Serving Suggestions for Every Occasion
This sweet potato soup is wonderfully versatile. Serve it as a light lunch with whole-grain toast, or as a starter for a dinner party, paired with a crisp green salad.
For a heartier meal, add cooked lentils or chickpeas on top for extra protein and fiber.
Garnish with roasted nuts, a swirl of almond or coconut cream, or fresh herbs like parsley or thyme.
It’s perfect for meal prep too—portion into airtight containers and enjoy throughout the week for a nourishing, quick meal.
Storage Tips for Longevity
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy consistency.
For longer storage, freeze in individual portions for up to 2 months.
Thaw overnight in the refrigerator and reheat slowly. Avoid boiling after adding almond milk, as high heat can separate the creaminess.
A splash of extra almond milk during reheating can help restore smooth texture if needed.
Frequently Asked Questions
1. Can I use a different type of milk?
Yes! Oat, cashew, or soy milk can be used instead of almond milk.
Choose unsweetened varieties to control the sweetness and keep the soup creamy without altering the flavor balance.
2. How can I make this soup spicier?
Add a pinch of cayenne pepper, smoked paprika, or a small piece of fresh ginger while simmering.
Adjust gradually and taste as you go to reach your desired level of heat.
3. Can I prepare this soup in advance?
Absolutely. Make the soup ahead of time and store it in the fridge for up to 4 days. Reheat gently, stirring occasionally, to maintain its silky texture.
4. Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep. Divide into single-serve containers and refrigerate or freeze.
Portioning ahead saves time and ensures you have a wholesome, ready-to-eat meal anytime.
5. Can I add other vegetables?
Certainly! Carrots, pumpkin, or butternut squash can be added for extra depth and nutrition.
Chop them into similar-sized cubes as the sweet potatoes to ensure even cooking.
