• Transcend Yoga

Easy peasy...sweet potato soup recipe

Updated: Dec 10, 2019


  • · 1 tablespoon olive or coconut oil

  • · ¼ cup onion

  • · 4 cups sweet potato (steamed or baked, cut into bite sized pieces)

  • 2 large carrots

  • · 1/2 tsp garlic, minced

  • 1/4 tsp cayenne pepper

  • · 1 TBSP rosemary (dried or fresh)

  • · 4 cups vegetable broth

  • · 1 14 oz. can organic coconut cream

  • · For garnish: 1/4 cup toasted pumpkin seeds

Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add diced sweet potatoes and garlic. Continue to cook for a few more minutes. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer. Add salt to taste. Puree soup in a blender (in batches) or use an immersion blender. Return to the pot. Add coconut milk and simmer for another minute or two. Add a dash of sea salt and black pepper to taste.

Garnish with toasted sliced pumpkins seeds and a drizzle of olive oil, fresh rosemary or even fresh arugula is nice. Serve with your favorite crusty bread.

* This soup is pretty thick. Feel free to add a cup or two of vegetable broth or water to thin it out a bit.

#healthyeating #healthyhabits #vegansoup #glutenfreesoup #comfortfood

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