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Sweet Potato Soup

Sweet Potato Soup
  • Meal


  • Cusine


1 tablespoon coconut oil

2 red onions, peeled and roughly chopped

Sea salt and freshly cracked black pepper

3 1/4-inch

4 large sweet potatoes, peeled and roughly chopped

8 1/2 cups store-bought or homemade vegetable broth

1/4 cup tamari, soy sauce, or coconut aminos

1/3 cup pure maple syrup

Juice of 2 limes

2 tablespoons coconut milk, to garnish


Combine the coconut oil, onions, and a pinch salt in a large, heavy-based saucepan over medium heat. Cover and gently cook, stirring occasionally, until soft and translucent, 5 to 10 minutes. Now add the ginger and sweet potatoes and toss to coat. Crack some black pepper and sea salt into the saucepan and cook, stirring occasionally, for 10 minutes. Pour in the vegetable broth and bring to a boil. Immediately reduce the heat to a simmer, cover partially, and gently simmer until the sweet potato begins to fall apart when prodded with a fork, about 25 minutes. Remove the pan from the heat and let cool for 5 minutes. Purée until smooth using an immersion blender or, alternatively, you can let the soup cool for 10 minutes and then purée it in batches in a standing blender until smooth. Stir in half the tamari, maple syrup, and lime juice. This is when the soup really becomes your own. Taste it and then adjust the flavoring to your taste using more salt, tamari, lime juice, or maple syrup to create a deep, warm, sweet, lightly zingy soup that’s exactly to your liking. Dribble in a little coconut milk before serving.