Name: Smoky Gluten and Dairy-Free Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother finish); 1 large onion (diced into 1/2-inch pieces); 1 large carrot (roughly chopped); 1 large celery stalk (roughly chopped); 1 large bell pepper (any color, roughly chopped); 4 garlic cloves (freshly minced for best flavor); 1 bay leaf; 2 lb sweet potatoes (peeled and cut into 1-inch chunks); 32 oz vegetable broth (I always use Pacific Foods organic broth); 2.5 tsp smoked paprika; 0.75 tsp ground coriander; 0.75 tsp dried thyme; 1/4 tsp ground ginger; Salt (to taste); Black pepper (to taste); 1.25 cup full-fat coconut milk (I use Thai Kitchen for creaminess); 1 dash smoked paprika; 1 tsp fresh parsley (chopped)

Ingredients

2.5 tbsp olive oil

1 large onion, diced into 1/2-inch pieces

1 large carrot, chopped

1 large celery stalk, chopped

1 large bell pepper, chopped

4 garlic cloves, freshly minced

1 bay leaf

2 lb sweet potatoes, peeled and cut into 1-inch chunks

32 oz vegetable broth

2.5 tsp smoked paprika

0.75 tsp ground coriander

0.75 tsp dried thyme

1/4 tsp ground ginger

Salt, to taste

Black pepper, to taste

1.25 cup full-fat coconut milk

For garnish: 1 dash smoked paprika and 1 tsp fresh parsley

Instructions

Step 1: Peel and cut the sweet potatoes into 1-inch chunks and place them in a bowl. Dice the onion into 1/2-inch pieces, roughly chop the carrot, celery, and bell pepper into similar sizes. Mince the garlic cloves. Measure out smoked paprika, coriander, thyme, and ginger into a small bowl.

Step 2: Heat olive oil in a large pot over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper. Stir occasionally and cook until the onions are translucent and vegetables have softened, about 5 minutes. Add minced garlic and bay leaf, cooking for 1 minute until fragrant.

Step 3: Add sweet potatoes, vegetable broth, and spices to the pot. Stir well and bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer uncovered for 20-30 minutes, until sweet potatoes are very tender. Stir halfway through cooking.

Step 4: Remove the pot from heat and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth, working in sections if necessary. Alternatively, blend in batches in a standard blender and return to pot. For a chunkier texture, blend only half and fold it back in.

Step 5: Stir in the coconut milk until fully incorporated. Taste and adjust seasoning with salt and black pepper.

Step 6: Ladle soup into bowls and garnish each serving with a dash of smoked paprika and a sprinkle of fresh parsley. Serve warm.

Tips & Variations

Use either orange-fleshed or white-fleshed sweet potatoes depending on your preferred flavor and color.

Substitute butternut squash for sweet potatoes for a slightly different, less sweet taste.

Use cashew cream or oat milk instead of coconut milk for a different dairy-free option; cashew cream will be richer.

If you don’t have smoked paprika, use regular paprika with a pinch of cumin for a smoky flavor.

Blend soup carefully in batches if using a regular blender and leave the lid vented to avoid steam build-up.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days; flavors deepen after a day. Freeze in portioned containers for up to 3 months, leaving room for expansion. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in short intervals. Add a splash of broth or coconut milk if the soup thickens too much after storing.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan and gluten-free as written, using vegetable broth and coconut milk for creaminess.

What if I don’t have an immersion blender?

You can carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot. Blend in small batches to avoid spills and vent the lid to let steam escape safely.