Harvest Sweet Potato Soup

Warm, creamy, and bursting with autumnal flavors, Harvest Sweet Potato Soup is the ultimate comfort food for cool-weather days. This hearty recipe combines roasted sweet potatoes, velvety coconut milk, and aromatic spices like cinnamon, nutmeg, and ginger to create a perfectly balanced bowl of seasonal goodness. Enhanced with sautéed onions, carrots, and a sprinkle of fresh thyme, this soup delivers a depth of flavor that’s both nourishing and satisfying. Whether garnished with crunchy pumpkin seeds for added texture or enjoyed as is, this one-pot wonder is a soul-warming dish that's ideal for weeknight dinners or festive gatherings. Ready in just an hour, it’s vegan, gluten-free, and sure to be a hit with the whole family.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium-sized sweet potatoes
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 2 medium-sized carrots
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1 tablespoon fresh thyme
• 0.25 cup pumpkin seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash, peel, and cut the sweet potatoes into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and spread them evenly on the baking sheet.

Step 3

Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized. Set them aside.

Step 4

While the sweet potatoes are roasting, finely chop the onion, mince the garlic, and thinly slice the carrots.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until softened.

Step 6

Add the minced garlic and sliced carrots to the pot. Cook for another 3-4 minutes, stirring occasionally.

Step 7

Stir in the roasted sweet potatoes, vegetable broth, coconut milk, cinnamon, nutmeg, ginger, salt, and black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes, allowing the flavors to meld together.

Step 9

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be cautious of the hot liquid.

Step 10

Taste the soup and adjust seasoning if needed. Add the fresh thyme and stir well.

Step 11

Serve the soup hot, garnished with a sprinkle of pumpkin seeds if desired.

Nutrition Facts

Serving size	1923.4 grams (1923.4g)

Amount per serving	% Daily Value*
Calories	1318

Total Fat 50.40g	65%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 4955mg	215%
Total Carbohydrate 195.30g	71%
Dietary Fiber 32.40g	116%
Total Sugars 61.50g
Protein 33.20g	66%

Vitamin D 0IU	0%
Calcium 391mg	30%
Iron 11mg	62%
Potassium 2827mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 9.7%

Carbs: 57.1%