This rich Sweet Potato Soup with Toasted Pecans is Thanksgiving in a bowl! It is an easy weeknight meal.
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. A sushi recipe with sweet potato is my Sweet Potato and Quinoa Sushi Rolls.
Jump to:
❤️ 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
- 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.
- Raw pecans: Add a nutty flavor.
- Allspice and nutmeg: 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.
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🔪 Instructions
Step 1: Add olive oil to a large pot on medium heat.
Step 2: Add onions and cook until translucent.
Step 3: Add chopped apple, sweet potato, spices, and vegetable broth. Cook until tender.
Step 4: Toast pecans in a skillet until fragrant.
Step 5: Add sweet potato mixture and toasted pecans to a high-speed blender. Blend until smooth and creamy.
❄️ 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
👩🏻🍳 Recipe FAQs
This sweet potato soup recipe is made with sweet potato, apple, onion, vegetable broth, toasted pecans, and spices.
This soup recipe will last 5 days in an airtight container in the fridge.
Other Vegan Soup Recipes
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
Equipment
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
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.
- 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
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Brittany L Carson says
Oh my word! That looks so good. I love anything sweet potato flavored except maybe the fries. Ooh French fries...your post has officially made me hungry.
samarathiessen says
This looks SO good!! Mmmmm ... I love soup. And it is definitely the season for it! 🙂
mandipimental says
Such a pretty fall dish <3
Willow Moon says
Thank you!
Allison says
That. Looks. Delicious. I love sweet potato's and I'm sure I would love this soup. Reminds me a bit of butternut squash, which I LOVE>
Willow Moon says
You could probably substitute butternut squash in this soup. I find they are interchangeable in many recipes.
Kassandra says
that soup looks so good! Perfect for fall 🙂
Christine says
I find myself craving for thick, creamy soups as the temperature drops. This is perfect.
Willow Moon says
You and me both! Although I eat soup all year round (I am strange that way).
Ashleigh says
Sweet potato soup, what?! I can't wait to make this! Thank you for sharing!
Deanna says
Sounds like a perfect soup for a fall day, thanks for sharing.
shelahmoss says
That looks like a wonderful Autumn soup! I am going to give this recipe a try.
Carol Cassara (@ccassara) says
I have never made this from scratch, but it sure looks easily. With fall here, it's the perfect lunch and so filling.
Willow Moon says
It is definitely easy! I am huge soup lover. I can eat it anytime of the year!