We shared this white bean and sweet potato soup recipe created by Kim Daniels in the Fall 2019 issue of Paprika Southern. We’re re-sharing it now because it has allll of the fall vibes. This vegetarian fall recipe is hearty and warm, perfect for cozy nights at home. And, if you leave off the creme fraiche topping, it’s also vegan! Last year when we shared images from this soup feature on Instagram, we got a comment asking for gluten-free versions—the good news is all the recipes included in the spread are naturally gluten-free, with the exception of one that includes a toast/crouton-esque element. Of course the other good news is you can just choose your favorite gluten-free bread, and voila—the recipe is again gluten-free!

White Bean and Sweet Potato Soup

Recipe: Kim Daniels / Photography: Siobhan Egan / Styling: Bevin Valentine Jalbert / Ceramic Dishes: Claire Parrish Pottery / Assistant: Victoria Burns

Ingredients

2 lbs. sweet potatoes
1 TBSP olive oil
1 cup red onion, chopped
1 TBSP fresh sage, finely chopped
4 cloves garlic, minced
2 cups of vegetable broth or stock
1 cup canned Cannellini beans, drained and rinsed
1 cup coconut milk
½ tsp. salt
½ tsp. black pepper
Roasted pumpkin seeds
Crème fraîche
Fresh sage leaves

Directions

Preheat oven to 370 degrees. Wrap sweet potatoes in aluminum foil. Bake for 40-50 minutes or until potatoes are tender. Cool potatoes to room temperature.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, sage and garlic. Cook for 8-10 minutes, stirring often, until onions are soft and fragrant.

Add the vegetable broth.

Cut the now-cooled sweet potatoes in half and scoop out the insides and discard the skins.

Add sweet potatoes, Cannellini beans, coconut milk, and the onion and broth mixture to a blender. Leave the middle of the jar lid open vent steam. Place a dish towel over the lid of the blender. Blend until smooth.

Return the soup to the pot and heat until simmering. Add salt and pepper.

To serve, ladle soup into bowls and garnish with pumpkin seeds, fresh sage leaves, and crème fraîche.