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Purple Sweet Potato Soup Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Dairy-free, Gluten-free, Healthy, Paleo, Vegan, Vegetarian, whole30
Keyword: purple potato, soup, sweet potato
Servings: 10 Cups
Calories: 108kcal
Author: Angie


  • 3  large purple sweet potatoes, peeled, chopped
  • 4 tbsp  olive oil
  • 80 oz vegetable broth
  • 1/2 cup coconut cream
  • 2 tbsp fresh thyme leaves
  • 1 whole sweet onion, diced 
  • 2 parsnips diced
  • 5 cloves garlic
  • 1 tbsp dried basil
  • 1 tbsp granulated onion
  • 1 tbsp apple cider
  • 2 tbsp dill
  • pinch of cloves
  • salt and pepper, to taste


  • Preheat the oven to 400ºF. Line baking sheets with parchment paper. Spread out the peeled, chopped potatoes and coat with olive oil, salt, and pepper
  • In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the chopped onion, parsnips, and thyme, 1 teaspoon salt, pepper, the basil, dill, onion powder. Sauté for 5 minutes, or until the onion and is fragrant and translucent. Add the garlic and cook for an additional 3 minutes. Transfer it to the medium pot and add sweet potatoes and veggie broth.
  • Cook until vegetables are tender. Adjust seasonings to taste.
  • Serve the soup in bowls, topped with fresh thyme, and an optional drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.


Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 909mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg