This Healthy Sweet Potato Soup is made from tender roasted sweet potatoes and fresh cranberries. It’s luxuriously flavorful and delicious for any meal.
I’ve been seeing so many bags of fresh cranberries in the food store and I felt inclined to grab a bag and discover new creative ways to use them aside from cranberry sauce post-Thanksgiving.
Voila! Here is an easy sweet potato soup recipe that also includes naturally sweet cranberries. If you’re looking for an easy weeknight dinner or weekend lunch, this is the soup for you. It has no added sugar and only a handful of ingredients: a sweet potato, fresh cranberries, cashew butter (tastes and looks like peanut butter but it’s made from cashews), sea salt and pepper. That’s it.
I love these simple soup recipes. After I made a creamy soup a few weeks ago, I received so many emails from you about how much you loved it so I thought I’d make another easy pureed soup that’s fuss-free and tasty.
This healthy sweet potato soup is also lovely served in tiny shooter glasses for a holiday appetizer that looks gorgeous and velvety when you’re serving your guests. I also have a handful of creamy pureed (dairy-free) soups in my cookbook that are lovely for the holidays, as well.
In my opinion, a creamy sweet potato soup isn’t complete without a food processor because to me, food processors make the best pureed soups. When roasted veggies are pureed, it brings out the natural sweet flavors in the ingredients.
The end result is a super flavorful, naturally sweet and hearty soup that’s reasonably simple to make on a weeknight (you can make the sweet potato the night before if needed). It will surely satisfy your cozy winter soup cravings. Enjoy! xx
SHOP the RECIPE
This healthy sweet potato soup is free of gluten, dairy, soy, corn, eggs. Vegan, Paleo.
- 1 large sweet potato
- olive oil extra virgin
- 1 pound fresh cranberries
- 1/2 cup water
- 1 Tbsp. cashew butter
- sea salt to taste
- freshly ground pepper to taste
Preheat the oven to 375 degrees F. Prepare a rimmed baking sheet with parchment paper.
Place the sweet potato on the prepared baking sheet and use a sharp knife to slit slices or poke holes in the sweet potatoes. Rub the sweet potato with a little bit of olive oil using your hands. Roast the sweet potato on the prepared baking sheet in the oven for 55 minutes or until very tender.
Meanwhile, cook the cranberries on the stove top with the water until tender. Add more water if needed. Remove from the heat and set aside. Remove the sweet potato from the oven, peel and discard the skin and place the sweet potato flesh into a food processor with the cooked cranberries, cashew butter, sea salt and pepper, to taste and puree until very smooth.
Transfer to serving bowls and serve warm.