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  • Emily Wunder

Savory Sweet Potato Soup

Updated: Apr 1

The Dish:

This creamy soup is full of flavor without any dairy, plus making your own soup is a great way to control the salt content! It reheats nicely so make it in bulk and freeze or use throughout the week. We paired this with a whole grain grilled cheese with some extra roasted sweet potato on it. Enjoy!


Serving Size: 1 1/2 cups | Servings: 4


INGREDIENTS

  • 4 large sweet potatoes, scrub, peel, and cut into cubes

  • 4 tablespoons avocado oil

  • 2 tablespoons coconut oil

  • 1 medium yellow onion, finely diced (should be about 1 cup)

  • 4 celery sticks, finely diced

  • 3 garlic gloves, peeled

  • 1 teaspoon oregano (dried spice)

  • 3/4 teaspoon ginger (dried spice)

  • 1/2 teaspoon cumin (dried spice)

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3 cups vegetable stock

  • 1 3/4 cups nut milk (I used a cashew, almond milk mix)

  • Additional pepper to taste


DIRECTIONS


Roast the sweet potatoes:

Preheat oven to 400°F. Coat the sweet potato cubes in avocado oil and place on a baking sheet. Roast for 30 minutes, mixing half way through. (Start the steps below while they are roasting.) Once slightly browned, remove from oven, place in a glass bowl, and mash. (Be careful of the steam!)


Steps to do while the sweet potatoes are roasting:

Heat a large saucepan over medium heat. Add the coconut oil and melt. Add the diced onion and celery and cook for about 5 minutes stirring occasionally.


Next, grate the garlic cloves into the saucepan. Add the oregano, ginger, cumin, salt and pepper and stir together. Continue stirring and cook for 1 minute.


Stir in the vegetable stock and nut milk. Bring to a low simmer and simmer until the sweet potatoes are ready.


Once the sweet potatoes are ready:

Whisk the mashed sweet potatoes into the saucepan until it is all combined. Add pepper to taste (and salt if really needed).


Next you will need a food processor, blender, or immersion blender to make the soup smooth. I used a blender and blended the soup in two batches until smooth and creamy.


It is delicious on it's own but here are some topping ideas: chives, pumpkin seeds, sunflower seeds, or toasted pecans.