Description
Creamy Sweet Potato and Sausage Soup is a cozy, dairy-free fall soup made with hearty sweet potatoes, white beans, coconut milk, and sausage. It’s rich, filling, and full of smoky, savory flavors, yet ready in under an hour. Perfect for weeknight dinners, meal prep, or whenever you want a warm, nourishing bowl of comfort.
Ingredients
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2 tablespoons (30 ml) olive oil, divided
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1 pound (450 g) ground Italian sausage (or vegan sausage)
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1 large white onion, diced
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6 cloves garlic, minced
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4 cups (960 ml) vegetable broth
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5 fresh sage leaves
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2 carrots, thinly sliced
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1½ pounds (680 g) sweet potatoes, diced
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1½ teaspoons (3 g) smoked paprika
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1 can (15 oz / 425 g) white beans, rinsed and drained
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1 can (15 oz / 425 ml) full-fat coconut milk
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2 handfuls fresh kale, chopped
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Salt and freshly cracked black pepper, to taste
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Optional toppings: pepitas, microgreens, fried sage leaves
Instructions
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Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add sausage, cook until browned, and remove with a slotted spoon.
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Add remaining oil and sauté onion for 5 minutes until translucent. Stir in garlic and cook 1–2 minutes.
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Pour in broth and add sage, carrots, sweet potatoes, smoked paprika, white beans, and half the sausage. Stir well.
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Bring to a simmer, reduce heat, cover, and cook for 15 minutes until sweet potatoes are tender.
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Stir in coconut milk and kale. Cook 1–2 minutes until kale wilts.
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Discard sage leaves, season with salt and pepper, and serve with toppings.
Notes
Use spicy sausage for heat, or vegan sausage to keep it plant-based.
Dice sweet potatoes small to reduce cooking time.
For a creamier soup, blend part of the mixture before adding kale.
Store in the fridge up to 4 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American