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+ servings

Sweet Potato Soup

A vibrant, creamy Sweet Potato Soup packed with vegetables, rich smoked paprika, coriander, thyme, and a drizzle of coconut milk makes this healthy vegan soup recipe a winner every time!
5 from 5 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 orange bell pepper, stemmed, seeds removed, and chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 lbs sweet potatoes, peeled and chopped
  • 32 oz vegetable broth
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
  • Kosher salt and black pepper, to taste
  • 1 cup coconut milk

Instructions
 

  • In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and pepper. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
  • Add the chopped sweet potatoes and vegetable broth. Season with smoked paprika, coriander, thyme, salt, and pepper. Partially cover the pot with a lid and simmer for 20 to 30 minutes or until the sweet potatoes are soft when pierced with a fork.
  • Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. You will need to do it in two batches, so the blender isn’t too full and make sure you let the soup cool for a few minutes so it isn't too hot.
  • Stir in the coconut milk. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve warm. You can garnish the soup with a drizzle of coconut milk, a dash of smoked paprika, and chopped fresh parsley, If desired.

Nutrition

Calories: 275kcal, Carbohydrates: 38g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Sodium: 703mg, Potassium: 711mg, Fiber: 6g, Sugar: 10g, Vitamin A: 24338IU, Vitamin C: 32mg, Calcium: 62mg, Iron: 3mg
Keywords plant based, vegan