Cozy Winter Sweet Potato Soup

A warming, grounding bowl for deep winter nourishment

This sweet potato soup is one of my favorite winter staples — simple, comforting, and quietly powerful. In February, when the body craves warmth, moisture, and steady energy, this soup delivers it all. Sweet potatoes, root vegetables, warming spices, healthy fats, and creamy coconut milk come together to support digestion, immunity, and that deep sense of being satisfied after a meal.

Ingredients

• 1 medium sweet potato, diced (smaller pieces cook faster)

• 1 medium sweet onion, diced

• 1–2 cloves garlic, smashed

• 2–3 Tbsp ghee or coconut oil (use more if desired)

• 1 medium carrot, diced

• 1 celery stalk, diced

• ½ fennel bulb + stalk, thinly sliced (save the fronds!)

• ½ tsp turmeric

• ½ tsp salt

• Fresh cracked black pepper, to taste

• 1–2 cups broth (bone broth for extra grounding and nourishment, or vegetable broth for a lighter option)

• 1 can coconut milk (or homemade: blend shredded coconut with warm water)

To top:
Toasted pine nuts, fresh cilantro, fennel fronds, and a squeeze of lemon juice

Directions

1. Smash the garlic first and set it aside for 10–15 minutes. This allows its immune-supportive properties to fully activate before cooking.

2. Heat ghee or coconut oil in a large pot over medium heat. Add the onion and sauté until soft and translucent.

3. Add the carrots and celery, stirring to coat with oil. Saute 3-4 mins. 

4. Add fennel, turmeric, salt, and pepper. Stir gently and let the spices bloom.

5. Add diced sweet potato. Toss everything so the vegetables are well coated, then turn the heat up slightly and allow some of the sweet potatoes to lightly brown.

6. Pour in enough bone broth or vegetable broth to just cover the vegetables. Bring to a boil, then reduce heat, cover, and simmer until the sweet potatoes are very tender and easy to pierce with a fork.

7. Turn off the heat and let cool for ~10 mins- (good time to go toast those pine nuts!)

8. Add the coconut milk once soup slightly cooled

9. Blend until smooth using an immersion blender or carefully transfer to an upright blender (glass or steel, but not plastic).

10. Taste and adjust seasoning as needed.

While the soup simmers, lightly toast the pine nuts in a dry pan until golden and fragrant.

To Serve

Ladle into bowls and top with toasted pine nuts, fresh cilantro, fennel fronds, and a bright squeeze of lemon juice.  Add anything else that calls to you.

Closing Thoughts: Eating as Medicine

Before your first bite, pause. Sit down. Take a breath.

Ayurveda reminds us that nourishment isn’t just about ingredients — it’s about attention. Look at your food and see the medicine within it. Eat slowly, savoring the warmth, sweetness, and creaminess. Enjoy without distractions, allowing this soup to do what it was made to do: warm, ground, and restore.