This Creamy Sweet Potato Rosemary Soup is total comfort food. It is easy to make and really addictive!
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I love everything sweet potato. This Creamy Sweet Potato Rosemary Soup is no exception.
This vegan soup is creamy and flavorful. It is an easy weeknight meal.
One thing that I love about sweet potatoes is that they are said to decrease inflammation. Whereas other potatoes are part of the nightshade family, which are said to cause inflammation.
Another sweet potato recipe to try is my Chipotle Mashed Sweet Potatoes.
Other vegan soup recipes to try are my Vegan Mexican Soup, Vegan Curry Peanut Pumpkin Soup, Black Bean Soup, Creamy Vegan Tomato Soup, and Garden Vegetable Soup recipe.
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❤️ Why You'll Love It
- It is creamy and flavorful.
- It is simple and easy to make.
- It is healthy and satisfying.
🧾 Ingredients
- Cashews: Only raw cashews will work. Roasted cashews will not work in this recipe. You could also use raw macadamia nuts or raw sunflower seeds.
- Onions: Adds a sweet pungent flavor. I used a yellow onion, but a white onion or sweet onion will also work.
- Olive oil: To cook the veggies. Any neutral high-heat oil will work.
- Garlic: Adds a pungent flavor.
- Sweet potato: For this recipe, I have used light-colored sweet potatoes as well as orange varieties. The light-colored sweet potato has a milder flavor than the orange ones.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
- Rosemary: I used fresh rosemary for this recipe, but dried would also work.
- Salt and pepper: Enhances flavors and adds flavor.
- Vegan yogurt: Adds a tangy flavor. I used unsweetened plain vegan coconut yogurt. You could leave it out.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Soak cashews in water to soften them. Drain. In a pan, sauté onions in olive oil. Add garlic and for cook 30 seconds.
Step 2: Add chopped and peeled sweet potato, broth, salt and pepper, and a rosemary stem. Bring to a boil and simmer for 20-25 minutes.
Step 3: Let the soup cool. Pull out the rosemary stem.
Step 4: Add soup ingredients along with softened cashews and vegan yogurt to a high-speed blender.
Step 5: Blend until smooth and creamy. Pour back into pot and heat until warmed through.
❄️ Can I Freeze It?
- Make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
- Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
- Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten. You can keep soup in the freezer 4-6 months, but flavors in the freezer start to fade around 2 months.
- When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.
🍽 Serving
👩🏻🍳 Recipe FAQs
Yes, sweet potatoes are a great thickening agent in soup. For this vegan soup, I also used raw cashews, which also thickens the soup.
Vegan pesto pasta, veggie sandwich, and vegan grilled cheese all go well with sweet potato soup.
This soup recipe. will last 5 days in an airtight container in the fridge, and 4-6 months in the freezer.
Other Vegan Soup Recipes
If you tried this Creamy Sweet Potato Rosemary Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This recipe was originally published on April 23, 2015. I've added new photos and more text.
📋 Recipe
Creamy Sweet Potato Rosemary Soup
Equipment
Ingredients
- ½ cup cashews
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 clove garlic minced
- 1 medium sweet potato 3 cups chopped
- Salt and pepper to taste
- 3 ½ cups low sodium vegetable broth
- 1 (6") long rosemary stem
- 1 tablespoon unsweetened plain coconut yogurt (optional)
Instructions
- Soak cashews in water for about an hour to soften them up, then drain.
- Heat olive oil in a pot and add onion and garlic. Cook until translucent.
- Add sweet potato, salt and pepper, broth, and rosemary stem. Bring to a boil, then simmer for 20-25 minutes. The rosemary will be removed so don't pull the leaves off the stem.
- Let the soup cool, then remove rosemary stem.
- Mix sweet potato mixture, cashews, and unsweetened plain coconut yogurt in a blender until smooth. Add more salt and pepper, if necessary.
- Pour the soup back into the pot to heat through.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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