Simple sweet potato soup! Vegan, paleo, dairy free, gluten free and no added sugar — this is the perfect holiday season soup! This simple recipe takes minimal time to prepare and can be on your table (or in your mouth!) in little to no time.
I typically make this recipe with baked sweet potatoes but you can also try baked butternut squash or baked pumpkin for a fun variation! All three options taste delicious in this soup. If you have some sweet potatoes, butternut squash or fresh pumpkin on hand, you have to try this!
2 pounds sweet potato, peeled and chopped
1 large apple, diced (sweet apple preferred)
1/2 cup onion, diced
2 TBS olive or coconut oil (melted)
3/4 tsp salt
1/2 tsp nutmeg
2 tsp ginger
2 tsp cumin
1 tsp minced garlic (1-2 cloves garlic, chopped)
2 cups low sodium vegetable broth (see notes for variations)
1 cup full fat canned coconut milk (see notes for variations)
Preheat your oven to 400 degrees and line a baking tray with foil.
Combine spices in a small dish.
Chop sweet potato, apple, onion and garlic and place on the tray.
Drizzle ingredients with oil and sprinkle with seasonings.
Cover the tray with foil (pinching the top and bottom foil layers together) and bake for 30-45 minutes, until potato cubes are soft and mushy.
Let your roasted ingredients cool for 5-10 minutes and then place them in a high speed blender with vegetable broth and coconut milk. Add more or less liquid depending how thick you want it.
Blend until smooth. Season to taste with extra salt if needed.
Top with your favorites toppings (see list below) and enjoy!
To make the soup creamier, use more coconut milk in the place of vegetable broth (or any milk of choice — heavy cream, regular, almond, oat, cashew).
To make the soup lighter, use all vegetable broth/stock instead of coconut milk.
Add in some maple syrup if they soup isn’t sweet enough for you!
toasted pumpkin seeds/pecans
Who’s going to try this out this holiday season? It’s the perfect delicious & healthy option!