Name: Anti-Inflammatory Creamy Sweet Potato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 4 large sweet potatoes, peeled and cubed; 1 large onion, chopped; 1 tablespoon coconut oil; 1 can full fat coconut milk; 1 tablespoon garam masala; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 4 cups low sodium broth; 3/4 teaspoon salt, divided; 1/4 teaspoon ground pepper; 1 tablespoon fresh cilantro; optional: sliced almonds or cashews

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This Anti-inflammatory Creamy Vegan Sweet Potato soup is warming, filling, and delicious with flavors of masala and coriander. It's perfect any time you need a little comfort.

creamy sweet potato soup topped with sliced almonds

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Why You'll Love This Recipe
Tips For Making This Sweet Potato Soup
What sweet potatoes work best?
What's the best coconut milk?
Does the broth matter?
Best toppings
📖 Recipe
💬 Comments

The idea for this anti-inflammatory soup came by sheer accident when I was making my sweet potato chickpea curry. In scooping some excess broth I realized it would make a perfect base for this soup. A little tinkering with spices and some creamy sweet potatoes, and there it was, a delightful, antioxidant-rich, and anti-inflammatory vegan sweet potato soup.

I find it to be a perfect cold-weather soup as it's rich in spices and perfect for balancing out the cold dry weather. As it's often said it's Ayurveda, this is a vata pacifying recipe.

If you love soup and want to explore creamy soup recipes check out this curried butternut squash soup, anti-inflammatory zucchini carrot soup, golden cauliflower soup, or this creamy carrot ginger soup.

Why You'll Love This Recipe

It's Vegan gluten and grain-free
Easy to make
Nutritious and delicious
Full of flavor
Anti-inflammatory

Tips For Making This Sweet Potato Soup

This recipe is uncomplicated and if you're a spice lover, you're probably already sitting on most of these. All you need for this soup are sweet potatoes, coconut milk, onion, broth, spices, and cilantro. I have most of these ingredients on hand at all times, so it's a great one to whip up when you want a warming lunch.

What sweet potatoes work best?

Yams and sweet potatoes are often used interchangeably but I find the orange sweet potatoes to be ideal in this recipe. If you can get your hands on Jewel sweet potatoes, even better. I also recommend using organic as they taste significantly better.

Make sure your sweet potatoes are cut into small cubes so they boil quickly and are very soft before blending, otherwise, you’ll end up with hard pieces.

What's the best coconut milk?

I find full fat to be the best and only coconut milk I use. Lite coconut milk will be watery and won’t give you the creamy, rich consistency that works so well in this soup. As far as brands, that’s entirely up to you but I find organic with the least amount of additives to be best.

Does the broth matter?

Not really as long as you use a quality broth that’s not full of sodium. I like to go low sodium for this sweet potato soup and adjust the salt myself. I find the salt in regular sodium to be far too intense for this soup and cutting into the natural sweetness of the potatoes and coconut too much.

Best toppings

You don't have to use any toppings at all and enjoy this sweet potato soup on its own. But if you wanted to take it up a little, you could use roasted crushed cashews, roasted pumpkin or sunflower seeds or really any other nut or see you enjoy as a crunchy topping for soup.

📖 Recipe

Anti-Inflammatory Creamy Sweet Potato Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

This Anti-inflammatory Creamy Vegan Sweet Potato soup is warming, filling, and delicious with flavors of masala and coriander. It's perfect any time you need a little comfort.

Ingredients

4 large sweet potatoes, peeled and cubed
1 large onion, chopped
1 tablespoon coconut oil
1 can full fat coconut milk
1 tablespoon garam masala
½ teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
4 cups low sodium broth
¾ teaspoon salt, divided
¼ teaspoon ground pepper
1 tablespoon fresh cilantro
optional: sliced almonds or cashews

Instructions

1. Preheat a large soup pot on medium heat. Add coconut oil, onion and ¼ teaspoon salt. Sauté until onion is translucent – about 8 minutes.

2. Add sweet potatoes, garam masala, coriander, ginger, turmeric, cumin, remaining ½ teaspoon salt and pepper and cook stirring frequently for 5 minutes.

3. Add broth and bring to a boil. Next reduce heat to low and cook for about 25-30 minutes.

4. Once sweet potatoes are soft, add coconut milk and chopped cilantro. Let cool for a few minutes before adding to food processor.

5. Once pureed, you can serve with additional cilantro and almond slices.

Notes

Be sure to not add piping hot soup to food processor, as it may end up all over.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 575mgCarbohydrates: 39gFiber: 7gSugar: 12gProtein: 12g