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Cream of sweet potato soup

Healthy gluten-free soup packed with antioxidants (vitamin A, turmeric)
Servings: 4
Author: Garance Leureux


  • 500 g sweet potatoes or 1 pound
  • 500 ml oat milk 2 cups
  • 1.5 L water 6 1/3 cups
  • 2 tbsp oat flour
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tsp turmeric powder
  • Black pepper to grind


  • Preheat oven to 180°C/350°F (Gas mark 4). Peel the sweet potatoes and cut them into slices. Lay them in a tray and cover with oat milk and water. Bake in the oven for 30 minutes, or until the potatoes are soft.
  • Blend in a food processor. Pour the soup into a pan with the water and, over a gentle heat, stir in the oat flour. This will give your soup a deliciously thick and velvety texture. Leave to simmer for 5 to 10 minutes.
  • Meanwhile, in a bowl, combine crushed garlic clove with the olive oil and turmeric powder – beat well until properly mixed. Finish with a few good grinds of pepper. Drizzle this blend over your soup before serving.