Creamy Sweet Potato Soup

You can whip up this easy sweet potato soup recipe with only 7 ingredients, pureed in a blender until velvety smooth! Savory-sweet, vegetarian & vegan-friendly, and completely customizable. Learn how to make a creamy sweet potato soup with coconut milk and roasted sweet potatoes—plus a satisfying burst of sweetness from roasted prunes.

Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time 5 mins

Cook Time 1 hr

serving: 1 cup

calories: 110kcal

carbohydrates: 18g

protein: 1.5g

fat: 3.5g

sodium: 322mg

fiber: 2g

sugar: 6.5g

3 medium sweet potatoes, (or 2 large)

½ cup Sunsweet Amaz!n Prunes

1 orange, juice & zest

1 Tbsp oil or butter

½ onion, chopped, (or quartered for roasting)

4 cups vegetable broth, (32oz)

⅓ cup coconut milk, or heavy cream

½ tsp salt, (to taste, depending on sodium in broth)

black pepper, to taste

Optional Toppings

Greek yogurt

toasted pecans, (toasted at 350°F for 10 minutes)

diced prunes

chopped chives

Preheat oven to 425°F (220°C).

Poke holes on all sides of sweet potatoes with a fork and wrap each individually in foil. Place on a baking sheet and roast 45-60 minutes (depending on size), until cooked through and tender. When cooled to the touch, peel skins.

Place prunes in a single layer in an oven-safe baking dish. Add orange zest & juice of ½ an orange. Cover dish with foil and roast at 425°F for 15-20 minutes.

In a saucepan over medium heat, saute onion in butter (o roil) for 4-5 minutes. (Or, peel & quarter ½ onion, rub with oil & salt, and roast at 425°F for 30-35 minutes.)

Let components cool slightly before blending to prevent the blender from overheating.

Add all soup ingredients to a blender and blend for 1½-2 minutes, until pureed and creamy.

Transfer blended soup to a pot and heat over the stove for 5-10 minutes, until warmed through. (Or serve and enjoy cold.)

Serve with a dollop of Greek yogurt, toasted pecans, diced prunes—or whatever you like!

Yields ~8 cups roasted sweet potato soup.

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