This creamy autumn soup is all you need for a chilly fall or winter day! Made with sweet potatoes, carrots, and a blend of autumnal spices, this savory soup will keep you warm and cozy during the colder months! Top it off with a swirl of coconut cream and pumpkin seeds, and serve it with cornbread for a perfectly satisfying meal!
The autumn soup is a favorite in our house! It makes an excellent addition for Thanksgiving and Christmas parties and a hearty meal for any weeknight in between! Packed with nutritional benefits, this cozy soup is naturally sweet, healthy, and extremely delicious! The little plus? It is perfectly adaptable to any vegan, pescetarian, and gluten-free diet!
Autumn Veggies and Spices!
We are knee-deep into sweet potato season, cinnamon-flavored treats, and delicious cozy dishes! So, what’s better than a savory meal with a hint of sweetness or a hearty soup that you can whip up in a jiff? Here is why I love this autumn soup, including the benefits of each ingredient and why they are important to the recipe:
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Sweet Potatoes – are rich in fiber, vitamins, and minerals. Not only are they highly nutritious, but they also make an excellent support for our immune system and brain function! They are naturally sweetened, flavorful, and a must for this recipe! However, be careful not to confuse sweet potatoes with yams, as these two are similar in look and color.
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Carrots – are also loaded with nutrients and vitamins, especially fiber, beta carotene, vitamin A, potassium, and antioxidants. They promote good vision and are excellent for bone health and blood pressure control. Carrots are also a must for this recipe, for they add a beautiful flavor that goes perfectly with the sweet potatoes.
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Celery – is another excellent source of fiber and nutrients. It is rich in antioxidants, reduces inflammation, and supports digestion. In this recipe, celery adds a nicely balanced flavor and an amazing aroma to make your house smell amazing!
- Garlic – has been used in medicine throughout ancient history, but it’s also an amazing addition to the most delicious dishes!
- Ginger – has amazing anti-inflammatory properties! Its peppery-sweet aroma is excellent for creating a warm, delicious meal.
- Cinnamon – is known to lower blood sugar levels! With its woody, sweet aroma, there is something unique about cinnamon that makes this ingredient stand out.
- Nutmeg – is excellent for indigestion! A pinch of this warm, sweet spice goes a long way!
- Other ingredients – such as onions, olive oil, vegetable broth, and coconut cream, are 100% vegan, healthy, and delicious. However, all butter, coconut milk, and chicken broth may be substituted. As a side note, please use low-sodium vegetable broth for the best results.
Make the Creamy Autumn Soup in a Jiff!
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Preheat a Dutch oven or a large stockpot over medium heat for a few minutes. Add the olive oil, onions, celery, and garlic. Saute until the onions are soft and translucent.
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Add the chopped sweet potatoes, carrots, and spices. Stir and saute for a couple of minutes. Next, add the vegetable stock, cover, and boil until the veggies are soft (about 15-20 minutes).
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Transfer your soup to a blender or a food processor, and blend until it’s all combined. Depending on the size of your blender, you may need to divide your soup and work in batches.
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Pour the blended soup back into the cooking pot. Add coconut milk, and simmer over low heat for a few minutes, stirring constantly using a spatula or a wooden spoon. Et voila!
Soup Toppings!
Top your soup with coconut cream, pumpkin seeds, and cracked pepper. Alternatively, you may top your soup with the following:
- Greek yogurt, sour cream, or shredded cheese;
- Paprika, chili, or cayenne pepper for a pinch of spice;
- Walnuts or pecans;
- Tortilla chips or croutons;
- Parsley, cilantro, or chives.
Serve Your Creamy Autumn Soup!
Serve your soup with your favorite sandwich, a side salad, kebabs, or bread. Here are my favorite pairing options:
- Grilled cheese or turkey sandwich
- Cornbread or a baguette
- Cranberry walnut salad
Bon appétit!
Creamy Autumn Soup
Equipment
- A dutch oven or large stockpot
Ingredients
- 3 Tbsp olive oil
- 1 cup yellow onions, chopped (about one medium onion)
- 1/2 cup celery, diced
- 2 garlic cloves, crushed (or 1/2 tsp garlic powder)
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes
- 4 medium carrots, peeled and chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- a pinch of ground nutmeg
- 32 fl oz low sodium vegetable broth (about 4 cups, or 1 liter)
- 3/4 cup unsweetened coconut milk
Instructions
- Preheat a Dutch oven or a large stockpot over medium heat for a few minutes. Add the olive oil, onions, celery, and garlic. Saute until the onions are soft and translucent.
- Add the chopped sweet potatoes, carrots, and spices. Stir and saute for a couple of minutes. Next, add the vegetable stock, cover, and boil until the veggies are soft (about 15-20 minutes).
- Transfer your soup to a blender or a food processor, and blend until it's all combined. Depending on the size of your blender, you may need to divide your soup and work in batches.
- Pour the blended soup back into the cooking pot. Add coconut milk, and simmer over low heat for a few minutes, stirring constantly using a spatula or a wooden spoon.
- Top your soup with coconut cream, pumpkin seeds, and cracked pepper. Please see the notes for more topping options!
- Serve your soup warm with cornbread or your favorite sandwich on the side. Enjoy!
Notes
- Alternatively, you may top your soup with sour cream, Greek yogurt, walnuts, pecans, paprika, shredded cheese, tortilla chips, or croutons.
- Store your soup in the refrigerator for up to three days, and reheat it on the stovetop until warm — if your soup is too thick, you may need to add a bit of water to avoid burning. Do not microwave.
Looking for more autumn dishes? Here is a Moroccan dish you won’t forget!
Did you make my Creamy Autumn Soup? Tag @petitapron on Instagram to see how it turned out for you!
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