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Sweet Potato Soup Recipe

A large soup pot with a ladle of soup being served

This creamy Sweet Potato Soup is made with sweet potatoes, cauliflower, and kale and is vegan and gluten free.

Ingredients

Scale

Instructions

  1. In a large stock pot, heat the oil over medium heat.
  2. Add the onion and cook until softened, 2-3 minutes.
  3. Add the sweet potato, cauliflower, garlic, cumin, salt, and pepper and sauté for 5 minutes.
  4. Add the vegetable stock/broth, coconut milk, tomato sauce, and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer until the vegetables are tender, 25-30 minutes. Remove from heat.
  5. Remove half of the soup and transfer to a large blender. Blend until smooth. Pour the blended soup back in the pot with the rest of the soup and return to the heat.
  6. Over medium heat, add the kale to the pot and stir until it is soft and wilted. Taste and add any salt or pepper as needed. Enjoy!

Notes

Substitution notes:

If you don’t want or need a vegan soup, you can use half and half or heavy cream in place of coconut milk.

Nutrition

Keywords: Sweet Potato Soup