Hey there! If you're looking for a quick and delicious meal, this Dairy Free Sweet Potato Soup Recipe is just the ticket. I remember one chilly evening when my son, Jake, came home from school, and the first thing he said was, 'It smells like a cozy hug in here!' That’s exactly what this soup feels like—warm, comforting, and oh-so-satisfying.
Table of Contents
Why You’ll Love It
- It’s ready in just 30 minutes, perfect for busy weeknights.
- The creamy texture comes from coconut milk, making it dairy-free and vegan.
- Packed with nutrients, it’s a healthy choice for the whole family.
Pure Comfort
This soup is pure comfort food. The sweet potatoes lend a natural sweetness, while the spices add warmth. Each spoonful feels like a hug on a cold day.
What You Need
- 4 cups 2 large sweet potatoes, peeled and diced – You can substitute with butternut squash if needed.
- 1 1 medium yellow onion, diced – Shallots work well too.
- 2 2 cloves garlic, minced – Garlic powder can be used in a pinch.
- 1 1 tablespoon olive oil – Coconut oil is a great alternative.
- 32 oz 4 cups vegetable broth – Use low-sodium for a healthier option.
- 13.5 oz 1 can coconut milk – Make sure it’s full-fat for creaminess.
- 1 1 teaspoon ground ginger – Fresh ginger can be used for a bolder flavor.
- 1 1 teaspoon ground cumin – Curry powder can be a nice twist.
- to taste Salt and pepper to taste – Adjust based on your preference.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the diced onion. Sauté for about 5 minutes until the onion is translucent and fragrant, filling your kitchen with a lovely aroma.
- Next, toss in the minced garlic and sauté for another minute. You want the garlic to be fragrant but not browned, as that can make it bitter.
- Add the diced sweet potatoes to the pot along with the vegetable broth. Stir everything together and bring it to a gentle boil. The sweet potatoes should be tender in about 10 minutes.
- Once the sweet potatoes are soft, reduce the heat and carefully blend the soup using an immersion blender until it’s smooth and creamy. If you don’t have one, you can transfer it in batches to a regular blender.
- Stir in the coconut milk, ground ginger, and ground cumin. Let the soup simmer for another 5 minutes, allowing the flavors to meld beautifully. You’ll notice the color deepening and the aroma intensifying.
- Finally, season with salt and pepper to taste. Serve it hot, garnished with a sprinkle of fresh herbs if you like. It’s perfect with crusty bread or a simple salad.
Make It Perfect
- For a little kick, add a pinch of cayenne pepper or red pepper flakes.
- If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- This soup pairs wonderfully with a dollop of dairy-free yogurt on top.
Mix It Up
- Try adding carrots or celery for extra veggies.
- For a different flavor, swap the coconut milk with cashew cream.
Perfect Partners
- Serve with a side of crusty bread.
- Pair it with a fresh green salad for a complete meal.
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FAQs
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days.
How do I store leftovers?
Store in an airtight container in the fridge. Reheat on the stove or in the microwave.
Can I freeze this soup?
Yes, it freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers.
What can I substitute for sweet potatoes?
Butternut squash or pumpkin puree work well as alternatives.
Is this soup spicy?
Not at all! It’s mild, but you can add spices to heat it up if you prefer.
Conclusion
This Dairy Free Sweet Potato Soup is not only quick to make but also packed with flavor and nutrition. It’s a cozy dish that the whole family will love. Give it a try, and you might just find it becoming a regular in your meal rotation!
Dairy Free Sweet Potato Soup Recipe
Equipment
- Large Pot
- immersion blender
Ingredients
Main
- 2 large sweet potatoes peeled and diced – You can substitute with butternut squash if needed.
- 1 medium yellow onion diced – Shallots work well too.
- 2 cloves garlic minced – Garlic powder can be used in a pinch.
- 1 tablespoon olive oil Coconut oil is a great alternative.
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 1 can coconut milk Make sure it’s full-fat for creaminess.
- 1 teaspoon ground ginger Fresh ginger can be used for bolder flavor.
- 1 teaspoon ground cumin Curry powder can be a nice twist.
- to taste salt and pepper Adjust based on your preference.
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering; add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for another minute until fragrant but not browned.
- Add diced sweet potatoes and vegetable broth; stir and bring to a gentle boil and cook until potatoes are tender, about 10 minutes.
- Reduce heat and carefully blend the soup with an immersion blender until smooth and creamy.
- Stir in coconut milk, ground ginger, and ground cumin; simmer for another 5 minutes to meld flavors.
- Season with salt and pepper to taste and serve hot with optional fresh herbs, crusty bread, or salad.