Dairy Free Classic Sweet Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

Warm spices set the tone here, with onion and garlic bloomed alongside ginger, cinnamon, nutmeg, and a hint of cayenne for a gentle kick. Cubed sweet potatoes simmer low and slow in broth until fork-tender, then get blended into a silky, spoon-coating puree with zero lumps in sight. That long simmer is what gives the soup its deep, natural sweetness, so the flavor stays rich without needing much else. A shower of fresh chives on top adds color and a little sharp bite to balance all that cozy spice. It's an easy, comforting bowl to make on repeat, and it fits neatly into a dairy free routine.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup heavy cream
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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