25-Minute Creamy Sweet Potato Soup
A creamy, comforting sweet potato soup that’s high in fiber, naturally sweetened, and easy to prepare. Perfect as a light lunch, appetizer, or main course, this plant-based soup is warm, satisfying, and ready in just 25 minutes.
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
