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Creamy Roasted Sweet Potato Soup

Plant-Based, Gluten-Free

Serves: 4-6


  • 4-5 medium Garnet sweet potatoes

  • 1 Small white onion, sliced

  • 2 tsp fresh thyme chopped (reserve some for topping)

  • 3 cups organic vegetable stock

  • 1/8 tsp Black pepper

  • 1/2 tsp Kosher salt

  • 4 tbsp Olive oil

  • 1/4 tsp Cumin

  • 1 cup plain cashew yogurt

Image by João Bertolino


Place sweet potato and onion in a baking dish with 4 tbsp. drizzled olive oil and maple syrup. Add salt and pepper.

Roast on 360 degrees for 45 minutes to an hour. When potatoes are soft and tender, slice them
and place them into a Vitamix or food processor. Add fresh thyme, vegetable stock, cumin, and 1 cup plain cashew yogurt. Pulse or blend until creamy. Top with a dollop of yogurt and chopped thyme. Enjoy!

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