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    Home » Recipes » Soups / Stews / Chili

    Modified: Sep 27, 2024 · Published: Sep 12, 2015 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Sweet Potato Soup with Toasted Pecans

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    This rich Sweet Potato Soup with Toasted Pecans is Thanksgiving in a bowl! It is an easy weeknight meal.

    Sweet potato soup with pecans in a bowl.

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    Here, I have for you comfort food in a bowl. This Sweet Potato Soup with Toasted Pecans is a warm blanket on a cold night; a warm fuzzy when you least expect it; a kitten curling up beside you.

    Okay, yes it is September, and I have made a soup recipe. (I actually have been waiting to post this recipe since August.) This is a recipe reminiscent of Thanksgiving.

    I am weird, alright. Yes, I make and eat soup in the summer, just like I wear black all year round.

    I live in Arizona and get teased about that. When I am craving soup, no one can stop me.

    Other recipes to try are my Candied Pumpkin Spice Pecans recipe or my No Bake Truffles made with pecans.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Soup Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is rich and comforting.
    • It is simple and easy to make.
    • It is the perfect side dish for Thanksgiving.

    🧾 Ingredients

    Sweet potato soup ingredients on a cutting board with labels.
    • Onion: I used yellow onion. You could also use white onion.
    • Olive oil
    • Apple: Adds sweetness.
    • Sweet potatoes: Add sweetness.
    • Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
    • Toasted pecans: Add a nutty flavor.
    • Allspice and nutmeg: Both go really well with sweet potato.
    • Salt and pepper: Enhance flavors and add flavor. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Olive oil and chopped onions in a large stockpot.

    Step 1: Add olive oil to a large pot on medium heat. Add onions and cook until translucent.

    Chopped sweet potatoes, apples, spices, and vegetable broth added to the pot.

    Step 2: Add chopped apple, sweet potato, spices, and vegetable broth.

    Large pot with vegetable both, spices, and cooked sweet potatoes and apples.

    Step 3: Cook until tender. Let cool.

    Toasted pecans in a skillet.

    Step 4: Toast pecans in a skillet until fragrant.

    Blender with all the ingredients.

    Step 5: Add sweet potato mixture and toasted pecans to a high-speed blender.

    Blended soup in a blender.

    Step 6: Blend until smooth and creamy. Pour it back into the pot to reheat.

    Sweet Potato Soup with Toasted Pecans in spoon.

    ❄️ 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 for 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

    • Lentil Loaf
    • Vegan Shepherd's Pie
    • Vegan Pumpkin Pasta
    Sweet Potato Soup with Toasted Pecans close up.

    👩🏻‍🍳 Recipe FAQs

    What is vegan sweet potato soup made of?

    This sweet potato soup recipe is made with sweet potato, apple, onion, vegetable broth, toasted pecans, and spices.

    How long does sweet potato soup last?

    This soup recipe will last 5 days in an airtight container in the fridge.

    Other Vegan Soup Recipes

    • Thai Curry Butternut Squash Soup
      Thai Curry Butternut Squash Soup
    • Creamy Corn Soup with Jalapeño in a bowl with spoons.
      Creamy Corn Soup with Jalapeño
    • Creamy Tomato Soup with Balsamic Vinegar
      Creamy Tomato Soup with Balsamic Vinegar
    • 5 Ingredient Curry Peanut Pumpkin Soup
      5 Ingredient Curry Peanut Pumpkin Soup

    If you tried this Sweet Potato Soup with Toasted Pecans 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 vegan sweet potato soup is comfort food in a bowl. You'll want to curl up with this rich soup!

    📋 Recipe

    Sweet Potato Soup with Toasted Pecans
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    5 from 2 votes

    Sweet Potato Soup with Toasted Pecans

    This rich Sweet Potato Soup with Toasted Pecans is Thanksgiving in a bowl! It is an easy weeknight meal.
    Course Soup
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 6
    Calories 358kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender or food processor

    Ingredients

    • ½ chopped onion
    • 1 tablespoon olive oil
    • 1 medium apple peeled and chopped
    • 2 medium sweet potatoes jewel yam, peeled and chopped
    • 4 cups low sodium vegetable broth
    • 1 cup  raw pecans
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg
    • Salt and pepper
    US Customary - Metric

    Instructions

    • Heat olive oil in a large pot. Add chopped onion and cook until translucent.
    • Add chopped apple, sweet potato, vegetable broth, allspice, nutmeg, salt, and pepper to the onions. Cook for about 20 minutes, or until tender. Let cool.
    • Toast pecans in skillet for 8-10 minutes, or until fragrant. Set aside some of the pecans for garnish, if desired.
    • Blend pecans and sweet potato broth mixture in a blender or food processor until smooth. Serve with toasted pecans on top.

    Notes

    This soup will last up to 5 days in an airtight container in the fridge.
    To freeze, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
    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.
    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.

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    Nutrition

    Calories: 358kcal | Carbohydrates: 21g | Protein: 4g | Fat: 30g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 651mg | Potassium: 353mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6520IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 1.3mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.  

    More Soups, Stews, Chili

    • 5 Ingredient Sun-Dried Tomato Soup in a bowl with spoon.
      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew in a bowl.
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Cheryl Reeves says

      November 16, 2021 at 2:41 am

      This looks absolutely deelishus ❤❤❤❤❤ can't wait to try it!.
      Thank you.
      Cheryl Reeves

      Reply
    2. Kym says

      November 12, 2016 at 7:47 pm

      Looks delicious, can't wait to try it! Could you please tell me how many servings this makes?

      Reply
      • Willow Moon says

        November 13, 2016 at 8:16 am

        Thanks Kym, I hope you enjoy it as much as I did! It makes approx. 4 servings.

        Reply
        • Kym says

          December 03, 2016 at 12:01 pm

          Thank you! This was a hit at Thanksgiving! Everyone was asking for the recipe!

          Reply
          • Willow Moon says

            December 03, 2016 at 4:02 pm

            Thanks Kym! I am so glad to hear it!

            Reply
    3. Clare Speer says

      October 01, 2015 at 12:39 pm

      This looks good and pretty simple too! Thanks for sharing!

      Reply
    4. Chelsea Pearl says

      September 29, 2015 at 8:53 pm

      Veggie soup is one of my favorite comfort foods and this looks amazing. Need to give this recipe a try!

      Reply
    5. Ashleigh says

      September 29, 2015 at 3:43 pm

      Great, new recipe for me! I love new sweet potato recipes and this one looks good! Thanks for sharing!

      Reply
      • Willow Moon says

        September 29, 2015 at 5:16 pm

        Thanks! I hope you enjoy it!

        Reply
    « Older Comments

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