Purple Sweet potato soup



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 small purple kara kara sweet potatoes (roughly 1 1/3  cups) 
  • 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 
  • 1 tsp onion seeds 
  • 1 tsp garlic powder 
  • salt to taste 
  • olive oil to bake 
  • 1 red onion diced 
  • 2 cups vegetable stock 
  • 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like
  • 1 x 400ml can full- fat coconut milk
  • some water to top it off if needed 
  • 1/3 cup nutritional yeast 
  • salt and pepper to taste 


  • some micro herbs or crusty bread croutons 
  • coconut cream 
  • onion seeds 
  • some chilli-infused oil 


  1. Preheat the oven to 180 degrees Celsius. 
  2. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. 
  3. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. 
  4. Let the soup cool before blending and serving the soup with your desired toppings.