Sweet Potato Soup

This dairy-free baked sweet potato soup is topped with coconut yogurt and Toasted pecan for a comforting and cozy wintertime dinner or easy weekday lunch.

I am a big fan of sweet potatoes since it is a must in my house

Here are the ingredients for Sweet Potatoes Soup:

Sweet Potatoes: These are versatile and nutritious, packing a good amount of vitamins A, C and manganese into each serving. Promote fullness, due to their high fiber and water content which could lead to weight loss. Support the immune system. Cook the sweet potato (you can steam it, in the oven, air fryer, or stove. Boiling retains more beta-carotene and makes the nutrient more absorbable this recipe calls for baking. Butternut Squash is the perfect partner for sweet potatoes or pumpkin.

Leek: It has a variety of nutrients and beneficial compounds that may improve your digestion to promote weight loss, reduce inflammation, and may lower blood sugar. It is rich in vitamin K. You can substitute for shallots since it has a delicate, mild flavor or sweet onions, white onions, or green onions/scallions.

Olive Oil: Rich in healthy monounsaturated fats, has strong anti-inflammatory properties, and is not associated with weight gain and obesity. Olive oil will bring more of the flavor of sweet potatoes.

Chicken Broth: Chicken broth is rich in essential fatty acids and protein. Both help your body build and repair healthy muscle, bone, skin, and blood cells and it is rich in minerals like iron. It also provides hydration and the heat from it can help clear nasal passages. it also contains gut-healing gelatin which helps you digest food by increasing hormones and gastric juices in your gut. Bone broth is full of glutamine and proline. You can substitute for vegetable broth if you want to make it vegan.

Nutmeg: Health benefits the ability to relieve pain, soothe indigestion, detoxify the body, reduce insomnia and increase immune system function. You can Substitute for ground mace, cinnamon, ground cloves, pumpkin pie spice, and garam masala

Ghee: It is rich in fat, It also contains a high concentration of monounsaturated omega-3s which are healthful fatty acids that support a healthy heart and cardiovascular system and also reduce unhealthy cholesterol levels.

Coconut Yogurt: Due to its probiotic nature, coconut yogurt is said to aid digestive health. Lower Serum Cholesterol and high in calcium, coconut milk contain more Vitamin B12. Coconut is also known for its anti-inflammatory properties, which can reduce pain and swelling in the body and reduce the risk of many diseases

Coconut Yogurt

Pecans: Raw pecans have protein, healthy fats, and fiber. Pecans are a good source of calcium, magnesium, and potassium which help lower blood pressure. it also gives it a crunchy tasty.

How To Store Leftovers

Store leftover soup in an airtight container in the fridge for up to four days. Reheat servings on the stove or in the microwave.

Can I freeze Sweet Potato Soup?

Yes! This soup freezes great. Keep it in a freezer-safe container for up to 4 months.

More Easy Recipes

If you make this dairy-free easy for your digestion sweet potato soup, be sure to let me know your thoughts with a comment below!

Happy recipe!

Sweet Potato Soup

Recipe by Glennys Marquez

Servings

4

servings

Prep time

1

hour 

20

minutes

Ingredients

• 2 large sweet potatoes about 1 ½ pound

• ½ cup of leek (white and light green part)

• 1 tablespoon olive oil

• 4 cups of chicken broth

• 1 teaspoon nutmeg

• 1 tablespoon ghee

• 2 tablespoons coconut yogurt

• ¼ cup chopped and toasted pecans

Directions

• Preheat the oven to 180 C. Prick the sweet potatoes with a fork and arrange them on a tray with parchment paper (separated).
• Bake for 60 minutes, rotating them halfway through cooking. They should be smooth and soft.
• Slice the leek thin.
• Heat in a large deep pot (dutch oven) the tablespoon of olive oil and add the leek, ½ teaspoon of salt, and ¼ teaspoon of ground pepper and cook, mixing occasionally for 5 minutes.
• Add the broth and boil until the leek is soft (approximately 6 minutes.
• Remove the skin from the potatoes and add the meat of them to the pot. Discard the skin. Add the nutmeg. Cook for 5 more minutes.
• With the help of an immersion blender or normal blender, blend the soup until it is completely unified.
• Serve with coconut yogurt on top and toasted pecans.

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Enjoy it!

xo!