Gluten and Dairy Free Sweet Potato Soup
A warm, creamy sweet potato soup that's gluten and dairy free, perfect for cozy evenings or meal prep.
Ingredients
Main Ingredients
- 3 cups Sweet Potatoes, peeled and cubed Provides natural sweetness and creamy texture.
- 1 medium Onion, chopped Adds depth and savory flavor.
- 3 cloves Garlic, minced Brings aromatic goodness to the soup.
- 4 cups Vegetable Broth Forms the base for a flavorful soup.
- 1 teaspoon Ground Cumin Gives a warm, earthy spice.
- to taste Salt and Pepper Enhance the natural flavors.
- 1 tablespoon Olive Oil For sautéing and a touch of healthy fat.
- optional Fresh Herbs, for garnish Adds flavor and freshness.
Instructions
Preparation
- Peel and cube the sweet potatoes, aiming for uniform sizes.
- Chop the onion into small pieces.
- Minced the garlic finely.
Cooking
- In a large pot over medium heat, add olive oil and heat for about 1 minute.
- Add the chopped onion and sauté for 5–7 minutes until translucent.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the sweet potatoes and pour in the vegetable broth. Bring to a gentle boil.
- Reduce the heat and let it simmer uncovered for 20 minutes or until fork-tender.
Serving
- Use an immersion blender to puree the soup until smooth and creamy.
- For a chunkier texture, blend only half of the soup and return it to the pot.
- Season with salt and pepper to taste and serve hot, garnished with fresh herbs if desired.
Notes
For a creamier texture, blend the soup longer. You can add coconut milk for extra creaminess or serve with whole grain bread.