Description

This silky smooth sweet potato soup recipe is loaded with flavorful herbs and veggies, and blends SO creamy- without coconut milk! Naturally dairy free and vegan, you’re going to be making this soup all winter long!

Ingredients

Scale

1 1/2 tbsp olive oil
1 large onion, chopped
1 shallot, chopped
5 cloves garlic, minced
3 large carrots, chopped
3 stalks celery, chopped
1/4 cup fresh rosemary, chopped
2 tbsp fresh thyme
2 tbsp fresh sage, chopped
1 tsp ground cumin
3 large sweet potatoes, rinsed and cubed
10 ounces cannellini beans
4 cups vegetable broth
1/4 cup white wine vinegar*
1 cup oat milk*
Sea salt + black pepper to taste

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Instructions

Prep: Make sure that the veggies and herbs are all prepped and ready.
Saute: In a large pot, heat the olive oil on medium heat. Add in the onions, shallot, and garlic, and sauté until the onions are translucent and the garlic is lightly browned. Then add in the carrots, celery, and sweet potato, along with the rosemary, thyme, sage, and cumin. Continue to sauté for 5-7 minutes until the carrots begin to soften.
Cook: Pour in the cannellini beans, vegetable broth, white wine vinegar, and oat milk. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to simmer, and cover. Let the soup cook for 20-25 minutes, or until the sweet potatoes are soft and fork tender. Add in sea salt and pepper to taste preference.
Blend: Once the sweet potatoes are soft, you can use an immersion blender to blend the soup until creamy. Alternatively, if you don’t have an immersion blender, you can either leave the soup as is and enjoy it unblended or remove the soup from heat and wait until the soup cools to blend in a kitchen top blender.

Notes

White wine vinegar: You can sub in apple cider vinegar or rice vinegar here. You can also even use dry white wine.

Oat milk sub: Use almond milk or cashew cream here. For an even richer soup, swap in vegan heavy cream.