Name: Sweet Potato Almond Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: dairy free
Ingredients: 1 tablespoon olive oil (or 1/4 cup vegetable broth or water for an oil-free option); 1 sweet onion, diced; 1 garlic clove, minced; 1 teaspoon ground ginger; 1 teaspoon ground thyme; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt, or to taste; 1/8 teaspoon pepper, or to taste; 2 medium sweet potatoes, cubed (about 2.5 to 3 cups); 1 cup canned diced tomatoes; 4 cups low sodium vegetable broth, plus more to thin if desired; 1/3 cup raw creamy almond butter; Squeeze of lime juice; Slivered almonds, for garnish

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Creamy Almond Sweet Potato Soup Recipe – A thick and hearty soup, full of flavor, yet ready in under 30 minutes. Perfect for a weeknight meal.

This soup was inspired by all the African Peanut Stews I have seen online over the years. I always think they look so hearty and delicious. I have never actually made one of those, so I can’t say for certain if this sweet potato soup recipe resembles them or not, but, what I can tell you, is that this soup is thick, rich, and delicious!

It’s full of deep earthy flavors, yet has a brightness from the tomato and a squeeze of fresh lime juice. It’s also quick and easy, like any good weeknight meal should be. I could eat this Creamy Almond Sweet Potato Soup all day long!

Are Sweet Potatoes Healthy?

YES! Sweet potatoes are very nutritious.

Sweet potatoes are carbohydrates. Carbs tend to get a bad rap, but the fact is that our bodies need carbs for fuel.

These orange starchy root vegetables are high in fiber, vitamin A, vitamin C, potassium, and antioxidants. They also happen to be low on the glycemic index, so they won’t cause a spike in insulin and cause a “sugar rush.” The fiber in sweet potatoes will help fill you up and keep you satiated longer.

It has been shown that including some healthy fat in a meal, like the almond butter in this Sweet Potato Soup Recipe, increases the absorption of beta-carotene (vitamin A), which is why this soup is the pretty much the perfect dish.

Is it OK to Eat the Skin of a Sweet Potato?

It’s definitely ok to eat the skins of sweet potatoes. There is a lot of fiber in the skins, so they’re very healthy.

However, we want this sweet potato soup recipe to be smooth, so I like to peel them first to ensure the perfect creamy texture.

Love sweet potatoes? Don’t miss these other delicious vegan sweet potato recipes:

How Do You Make Soup Thick and Creamy?

There are many ways to make a soup creamy.

Cornstarch slurry, flour, cream, and coconut milk are all common ways to thicken a soup.

The almond butter in this vegan soup recipe definitely adds some body, but it’s the process of puréeing the soup that makes is silk smooth and creamy. You can carefully transfer the hot soup to a blender to purée, but I find it much easier to use an Immersion Blender.

What Can I Use Instead of Almond Butter?

African Peanut Stews, which inspired this recipe, are made with peanut butter. I haven’t personally tried it in this recipe, but I imagine it would be just as yummy. Garnish with chopped peanuts instead of almond.

If you can’t have nuts, you could try using sunflower seed butter and garnish with sunflower seeds or pumpkin seeds.

What Can I Use Instead of Sweet Potatoes?

Don’t sub the sweet potatoes. Just don’t.

This is a sweet potato soup recipe. If you don’t like sweet potatoes, try one of these other cozy vegan soup recipes:

Creamy Almond Sweet Potato Soup Recipe

I hope you guys love this Creamy Sweet Potato Soup Recipe as much as I do. If you try it, please come back and leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

Yield: 4

Sweet Potato Almond Soup

A thick and hearty soup, full of flavor, yet ready in under 30 minutes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 tablespoon olive oil (or ¼ cup vegetable broth or water for an oil-free option)
1 sweet onion, diced
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon ground thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
¼ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
2 medium sweet potatoes, cubed (about 2.5 to 3 cups)
1 cup canned diced tomatoes
4 cups low sodium vegetable broth, plus more to thin if desired
⅓ cup raw creamy almond butter
Squeeze of lime juice
Slivered almonds, for garnish

Instructions

Heat the oil in a soup pot over medium heat. Sauté the onion for 5 to 6 minutes until softened and translucent. Add the garlic, ginger, thyme, cinnamon, cumin, nutmeg, salt, and pepper, and sauté 1 more minute.
Add the sweet potatoes, diced tomatoes, and vegetable broth. Increase heat to bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes until sweet potatoes are fork tender.
Remove from heat, add the almond butter and stir to combine. Using an immersion blender* purée the soup to your desired consistency. (I like it super smooth, but if you like it chunkier, go for it.
If you like a thinner soup, add a bit more veggie stock or water and stir to combine.
Garnish with a squeeze of fresh lime juice and slivered almonds.
Serve warm. Enjoy!

Notes

*Alternately, you can carefully transfer the soup to a blender to purée and then carefully transfer it back to the pot. You may need to do this in batches if your blender is on the small side.

Nutrition Information:

Yield:

Serving Size:

4 Servings
Amount Per Serving: Calories: 308Total Fat: 14gSodium: 355mgCarbohydrates: 37gFiber: 7gSugar: 13gProtein: 8g

Comments

lydia says

April 15, 2017 at 4:41 pm

Can i use almond milk instead of the butter?

- Jenn S. says
  
  April 15, 2017 at 7:01 pm
  
  Hi, Lydia. You use a splash of almond milk, but the flavor and texture just won’t be the same. The almond butter makes it really creamy and gives some depth of flavor. The almond milk would make it more of just a sweet potato soup – which would be delicious I’m sure, just not the same thing as I was going for here. Let me know if you try it.
  
Kinsey says

January 07, 2017 at 7:47 pm

Hey do you think the tomatoes are essential? I wanted to make this soup for someone who is allergic to tomatoes. TIA!

- Jenn S. says
  
  January 08, 2017 at 8:32 am
  
  Hi, Kinsey! Glad we connected last night over messenger. I’m going to answer here, too, in case anyone else is wondering. I do love the flavor the tomatoes add to this soup, but I don’t think they are absolutely necessary. You’ll need a little more liquid to loosen things up, like veggie broth or plant milk, and I would add a few dashes of balsamic vinegar maybe for extra depth of flavor. I’d love to hear what you end up doing and how it turns out!
  
stephinthyme says

October 22, 2015 at 2:03 pm

Oh my gosh I have to try this! Two flavor combinations I’ve never thought of but sounds AMAZING!

- Jenn S. says
  
  October 22, 2015 at 3:33 pm
  
  Thanks, Steph! I hope you enjoy it. I would love to know how it turned out when you try it.
  
Gwen @SimplyHealthyFamily says

October 20, 2015 at 9:08 pm

I’ve made African Wat (stew) several times and I would say that Yes, you nailed it! 😉 Can’t wait to try your version!

- Jenn S. says
  
  October 21, 2015 at 7:47 am
  
  Wow, thanks, Gwen!! You must come back let me know how mine compares to the originals!!
  
Kimberly says

October 20, 2015 at 7:39 pm

Oh my goodness …I would never have thought about using almond butter in such an application! Totally intrigued by this recipe!

- Jenn S. says
  
  October 20, 2015 at 8:18 pm
  
  It’s a winner! Thanks, Kimberly!
  
shadi says

October 20, 2015 at 6:12 pm

I love sweet potato so much and I’m trying to make more things with it! Now this soup is on my list!

- Jenn S. says
  
  October 20, 2015 at 8:16 pm
  
  Great, Shadi! I hope you love it! Please let me know what you think when you try it!
  
Linda @ Veganosity says

October 20, 2015 at 7:45 am

If this doesn’t win over the sweet potato lovers, nothing will! This looks absolutely amazing, Jenn! And I’m intrigued with the peanut butter idea.

- Jenn S. says
  
  October 20, 2015 at 9:17 am
  
  Thanks, Linda! It’s seriously delicious and I just keep buying more sweet potatoes so I can keep making it!
  
Levan Wee says

October 19, 2015 at 5:12 pm

I could do with this almond soup right about now!! Looks so appetizing and comforting. Like a puppy on a warm day! and I love puppies, as much as I love this soup!

- Jenn S. says
  
  October 19, 2015 at 6:01 pm
  
  Awwww, who doesn’t love puppies! You should eat this soup while watching puppies frolic. Perfect!
  
Lisa says

October 19, 2015 at 4:58 pm

Jenn, this soup looks delicious! I’ve only added peanut butter to a soup before, but I bet the almond butter adds a lovely flavor, too!

- Jenn S. says
  
  October 19, 2015 at 6:00 pm
  
  Thanks, Lisa! I have never had either kind of nut butter in soup before this one. It turned out so well!
  
The-FoodTrotter says

October 19, 2015 at 9:24 am

I love sweet potato I’m sure your recipe is delicate, tasty and rich! I need to try eat 🙂

- Jenn S. says
  
  October 19, 2015 at 12:58 pm
  
  Thanks! I hope you enjoy it!
  
Howie Fox says

October 18, 2015 at 2:23 pm

WOWWW!! Sweet potato almond soup? I have never heard of it and most definitely would never have thought about it!! Love the idea 😀

- Jenn S. says
  
  October 18, 2015 at 2:52 pm
  
  Thanks, Hauke! It turned out so delicious! Glad I thought of it! 🙂
  
Sina @ Vegan Heaven says

October 18, 2015 at 2:13 pm

I love sweet potatoes! This soup looks so delicious and comforting, Jenn! Perfect for rainy and grey fall days like today. 🙂

- Jenn S. says
  
  October 18, 2015 at 2:51 pm
  
  Thanks, Sina! I LOVE soup in the cooler months…it’s all I want to eat!

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