Creamy Sweet Potato Soup (Vegan)

I hope you are enjoying the first week of 2012. I have had a lovely past few days with my mother who is visiting us from out of state. My mother’s visit has been wonderful-rich in lively conversations, lots of good laughs, baking, trips to the park and of course delicious food!

My children are so happy to be spending time with their “Nana”, especially my four year old who always finds another book to have Nana read to her. And my husband and I have even been able to go on a few dates-a trip to the movies and dinner at our favorite Indian Restaurant.

I was in the mood for soup today. I crave warm, vegetable soups in the winter months. This soup certainly did the trick. It warmed me up, brightened my spirits and got rave reviews from my family.

Furthermore, this soup is loaded with Vitamin A rich sweet potatoes and Vitamin K rich celery. The onion in the soup provides a healthy dose of immune boosting Vitamin C. The soup also contains garlic which is both antibacterial and antiviral. Here’s to keeping my family and your family healthy this year!

5 sweet potatoes (peeled)
1 onion, chopped
2 cloves garlic, chopped
3 cups gluten-free vegetable broth
1 can coconut milk (this brand is BPA free)
2 celery stalks, diced
1/3 cup coconut sugar
1 tsp. Herbamare
1 tsp. cinnamon
1/2 tsp. nutmeg
pepper to taste

Boil sweet potatoes in a large pan with plenty of water for approximately 30 minutes. Drain water and mash sweet potatoes with a potato masher (or puree in a blender) until smooth. Set the sweet potatoes aside. Return large pan to stove.

In the large pan, saute the onion and garlic in the olive oil over medium heat until onion becomes translucent. Add in the celery and saute for another 3 minutes. Next pour in the coconut milk and 2 cups of the vegetable broth.  Stir well with a large spoon. Place the sweet potatoes into the pot and stir again. Add in the remaining cup of vegetable broth.

Finally, add in the coconut sugar, Herbamare, cinnamon and nutmeg. Cook over medium low heat for approximately 15 minutes, stirring regularly.

Pour soup into bowls and serve immediately. Sprinkle fresh pepper on top.

Optional-Top with Parmesan cheese or plain yogurt.

Makes 8 servings.

Print Friendly, PDF & Email


  1. This sounds very interesting. I was wondering if adding the sugar makes this a sweeter soup?

  2. What a thick and heart wonderful soup! I just love sweet potatoes, so good and so good for you! I'm even eating one for breakfast today! 🙂

  3. It is slightly sweet with warming spices, but not overly sweet. You could reduce amount of coconut sugar by 1 or 2 Tbsp. if you do not want the soup to taste slightly sweet.

    Sweet potatoes for breakfast-yum! Have a good recipe for that?!

  4. Love it! I'm new to blogging and hope you will follow me at I will be following you and looking forward to your posts!

  5. Sounds healthy and delicious–I made something kind of like this with a mixture of orange veggies (some pumpkin, some carrots, some sweet potatoes). It was good, and a nice way to use up veggie leftovers! 🙂

    Thanks for linking to Food on Fridays.

  6. Oh that sounds yummy-I love pumpkin and carrots!

  7. My kids are crazy about sweet potatoes– I think they'd love this! Thanks for sharing.

  8. My kiddos would LOVE this…they are sweet potato lovers…I wish I were more since it's so great for you, but at least they're on the right track! : )

    Thanks SO much for linking up your awesome posts @ Feature Friday Free-for-All!

    P.S. I'm your newest follower and would be so honored if you'd follow my blogging journey as well (if you don't already! : )).

    ~Abbie (

  9. Thanks Abbie. I hope you get a chance to make the soup for your family in the near future. I followed you back 🙂

  10. This looks like a real thick soup and when it comes to sweet potatoes, that is what I want. Thanks for linking to My Meatless Mondays.

Speak Your Mind