Roasted Sweet Potato Soup {Vegan, Gluten-Free}
Whip up a batch of this creamy Sweet Potato Soup to enjoy as a side dish or all on its own! This comforting soup is made with minimal ingredients but loaded with sweet flavors.
This sweet potato soup is a new tradition in our house simply because it’s so easy to make! It includes sweet undercurrents like cinnamon and nutmeg with the hearty, creamy feel of sweet potatoes.
But unlike other soups, you don’t need to let it simmer and cook for a long time. Once the sweet potatoes are roasted it comes together in under twenty minutes!
Roasting The Sweet Potatoes
This is a crucial step and one you don’t want to overlook! While it would be easy to boil the potatoes, roasting them is what gives the soup it’s flavor.
With a little bit of oil and salt, roasting the sweet potatoes brings out their sweetness which is what we’re going for with this soup.
How To Use This Soup
This roasted sweet potato soup works both a first course or as a full meal.
The soup is very thick. If you’re not omitting grains in your diet, paired with a baguette, this sweet potato soup makes a comforting, filling dinner.
What To Top The Soup With
This depends on what you’re using the soup for! If the soup is being served as a meal, I’d recommend a baguette on the side.
However, if the sweet potato soup is used as a side dish or appetizer, topping it with any of the following is delicious:
- Crumbles almond flour crackers
- Drizzled coconut milk
- Roasted chickpeas
What Makes The Soup Creamy?
The base of the soup is a combination of sweet potatoes and Wildly Organic Coconut Milk Powder! These two things are what gives the soup it’s thick, creamy texture.
While many people opt for coconut milk, we love how easy it is to whip up with coconut milk powder, keeping it simple. You don’t need a lot to make a big difference.
This roasted sweet potato soup is both comforting and indulgent! Sweetened with coconut syrup and spiced with nutmeg and cinnamon, this healthy fall soup makes a tasty meal or warming first course or side.
Delicious soups you’ll love:
- Kabocha Squash Soup
- 5 Real Food Soup Recipes
- Instant Pot Tomato Soup {with Stove Top and Slow Cooker Options!}
- Pressure Cooker Wild Rice & Mushroom Soup {in less than 30 minutes!}
- 4 sweet potatoespeeled and sliced into 1 inch rounds
- 3tbs Wildly Organic Avocado Oil
- 1/2tsp Wildly Organic Himalayan Pink Salt
- 1tbs Wildly Organic Avocado Oil
- 3cloves garlicminced
- 1tsp nutmeg
- 1/2tbs cinnamon
- 1/3cup Wildly Organic Coconut Milk Powder
- 1cup brothchicken or vegetable
- 1tsp gingerpeeled and grated
- 1.5tbs Wildly Organic Coconut Syrup
- 3cups filtered waterat room temperature
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Preheat the oven to 350F.
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In a large bowl, toss the sweet potatoes in the oil and salt. Lay flat on a baking pan. Bake for 30 minutes, flip and keep cooking for another 10 minutes.
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Once the sweet potatoes are almost done, begin the base of the soup. Heat a large pot over medium to high heat and add in the avocado oil, garlic, and ginger. Sauté until fragrant and the garlic is beginning to brown (about five minutes).
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Add in the broth and spices. Bring to a boil. Once boiling, whisk in the coconut milk powder until no clumps remain. Cook 1-2 more minutes.
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Add in the cooked sweet potatoes, water, and coconut syrup.
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Using an immersion blender, puree the soup until it is smooth.
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Cook for another 10 minutes for all the flavors to combine. Portion into bowls and top with chickpeas, coconut milk, or crackers as desired.
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Shelby Stover
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.