Sweet Potato soup in white bowl

Sweet Potato & White Bean Soup

Sweet Potato & White Bean soup

The delicious soup is creamy without the cream. One of my favorites!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 bowls
Author Neda Varbanova


  • 2 medium sweet potatoes
  • 2 tablespoons coconut oil
  • 1 onion chopped
  • 5 garlic cloves chopped
  • 1 can cannellini or other white beans rinsed and drained
  • 1 cup unsweetened coconut milk
  • 2 cups low-sodium vegetable stock
  • 1/2 cup filtered water
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon turmeric
  • Sea salt and pepper to taste
  • Pinch cayenne pepper
  • Plain yogurt for topping optional


  • Wash the potatoes then peel and cut them into large pieces.
  • In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent.
  • Add the potatoes, stock, coconut milk and water. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat.
  • In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. Blend until smooth.
  • Pour the soup back into the pot. Taste and add 1/4 to 1/2 teaspoon salt if desired. Add the cayenne pepper
  • Ladle soup into bowls and enjoy with a dollop of yogurt if desired.

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