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Vegan Sweet Potato Soup with Cinnamon Recipe

A silky smooth vegan soup made with roasted sweet potatoes and kissed by cinnamon. It’s sweet, savory, and just a little spicy.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 500g, peeled and cubed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ orange optional, for flair

Method
 

  1. Preheat oven to 200°C. Roast sweet potatoes with olive oil for 20 minutes or until golden and full of themselves.
  2. In a large pot, sauté onion and garlic until soft and emotionally stable.
  3. Add cinnamon, nutmeg, and roasted sweet potatoes. Stir for 2 minutes like it’s a cooking montage.
  4. Pour in broth and simmer for 10 minutes while manifesting better choices.
  5. Blend the soup until smooth, then stir in coconut milk, salt, pepper, and orange juice.
  6. Heat gently. Serve hot with a smug look that says, “I eat plants and exfoliate.”

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 220
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 3g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 110%
  • Vitamin C: 18%
  • Iron: 10%
  • Magnesium: 9%
  • Potassium: 12%

💡 Notes & Flavor Tips

  • Add a dash of chili flakes if you’re feeling feisty.
  • A swirl of tahini or cashew cream adds bougie richness.
  • Serve with crusty bread and judgmental glances at non-vegans.
  • You can prep the sweet potatoes in advance and act like a meal-prep queen.