Go Back
+ servings
A bowl of sweet potato soup

Sweet Potato Soup

Sweet Potato Soup - Take pleasure in this rich, creamy, and savory soup filled with roasted carrots and sweet potatoes, then enriched with coconut milk, broth, herbs, and spices. Top it off with croutons, chives, and pumpkin seeds for a delicious and nourishing soup in this chilly weather. And you'll love it more because it's gluten-free, vegan, and paleo-friendly. YES!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4 - 6
Calories 221kcal
Author Imma


  • Immersion blender


  • ½ pound (227 grams) carrots
  • 1 pound (454 grams) sweet potatoes
  • 1-2 teaspoons (4-8 g) Creole seasoning
  • 1 tablespoon (14 g) unsalted butter
  • 1 large white onion, chopped
  • 1-2 teaspoons (2-4 g) thyme, minced
  • 1 tablespoon ( 8 g) garlic, minced
  • 1-2 teaspoons (2-4 g) ginger, minced
  • 1 small stalk or ½ cup celery, chopped
  • 2 teaspoons ( 4 g) smoked paprika
  • Kosher salt and white pepper, to taste
  • 2 cups (or 16 oz) chicken or vegetable broth
  • 1 cup (8 oz) coconut milk
  • 2 tablespoons f( 6-12 g) fresh chives, for garnish


  • Preheat the oven to 375°F/190℃.
  • Line a baking sheet with parchment or foil paper. Then spray it with cooking spray or lightly oil.
  • Place chopped carrots and sweet potatoes in a large bowl. Season with salt, Creole seasoning, and pepper. Toss to coat.
  • Transfer both carrots and sweet potatoes to the prepared baking sheet in a single layer.
  • Roast in the oven to roast for about 30-45 minutes or until tender - flipping halfway. Set aside.
  • Melt the butter in a medium (at least 3-quart) saucepan set over medium heat. Add the onion, thyme, and garlic cook until it's translucent and fragrant, 2-3 minutes.
  • Stir in the ginger and celery and cook for an additional 2-3 minutes. 
  • Add the roasted sweet potatoes and carrots—season with paprika, salt, and pepper. Then the broth and coconut milk.
  • Bring to a boil, reduce heat, and cook for about 5 minutes.
  • Transfer to a high-powered blender, blend on high for 60 seconds or until smooth. Or use a hand blender to puree vegetables. Adjust seasonings to taste and the soup's thickness with more hot broth or water.
  • Pour into bowls and garnish with chives, croutons, pumpkin seeds, and olive oil and serve with bread. 


  • Opt for the orange and red-skinned sweet potatoes because they are sweeter and creamier, generally moist, and less starchy. Make sure that their skin is smooth and don’t have soft spots.
  • It’s easier to work with fork-tender carrots and sweet potatoes. It guarantees smoother soup as well. You might end up with a slightly chunky soup base if they are not soft enough. Unless you want a bit of texture in your soup, feel free to blend your soup to your preferred consistency.
  • Aside from an immersion blender, you can also use a high-powered blender or food processor to make our velvety soup smooth.
  • Leave a small opening if using a blender or food processor to allow the steam to escape and blend in batches to avoid messy splatters.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 300g | Calories: 221kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Cholesterol: 21mg | Sodium: 925mg | Potassium: 768mg | Fiber: 7g | Sugar: 8g | Vitamin C: 9mg | Calcium: 37mg