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. Do I give a @$*#? Absolutely not. When I am craving soup, no one can stop me.
This soup is really pretty simple and easy to make. You can peel and chop, right? Check.
You can cook onions until translucent right? Check. You can cook sweet potato, apple, and veggie broth while a timer times the whole cooking process right? Check.
Last, but not least, you can blend ingredients in a blender or food processor right? Check.
Oops, I almost forgot, you can toast pecans right? Not sure? No worries, it is one of the easiest steps in this recipe.
There you have it - you just made warm fuzzy - kitten cuddling - warm blanket - comfort food soup! It is satisfying to know that you can make such a warm embracing meal, isn't it!
Even though we are still in the hotter part of the year - you will love this soup. Anytime. I swear.
Another recipe to try is my No Bake Truffles made with pecans.
Other Vegan Soup Recipes
- Creamy Corn Soup with Jalapeño
- Thai Curry Butternut Squash Soup
- Sweet Potato Soup with Toasted Pecans
- Creamy Tomato Soup with Balsamic Vinegar
Recipe
This vegan sweet potato soup is comfort food in a bowl. You'll want to curl up with this rich soup!
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📋 Recipe
Sweet Potato Soup with Toasted Pecans
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
Instructions
- Heat olive oil in a pan. 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.
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!