Coriander Sweet Potato Soup with Buckwheat Granola | Naturally Ella

It feels as though every year I come up with a new sweet potato soup recipe that becomes my new favorite. I have a smoked paprika version, a turmeric version, and now this coriander recipe. This soup is so good, though, that it would have been sad not to share. The combination of coriander with a faint cinnamon undertone works amazingly well with sweet potatoes. Add to this, my current granola obsession and you have a perfect fall meal.

I would recommend making a big batch of this granola. It’s not on the sweet side but it plays equally well with this savory soup and a more sweet yogurt parfait. You could also spice it up a bit and add your favorite flavorings, like cinnamon, to the mix.


Coriander Sweet Potato Soup with Buckwheat Granola

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 servings


A beautiful fall soup that features sweet potatoes paired with coriander and cinnamon for a warm, comforting soup.  



  • 1 1/2 pounds sweet potatoes
  • 1/2 cup short grain brown rice
  • 1 garlic clove, minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3 to 4 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup heavy cream or nut cream


  • 1/2 cup rolled oats
  • 1/2 cup raw buckwheat
  • 1/4 cup pepitas
  • 2 tablespoons brown rice syrup, warmed
  • 1 tablespoon coconut oil, warmed
  • Pinch of sea salt


  • In a pot combine the ingredients for the soup, through 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the rice and sweet potatoes are tender. Pour the soup into a blender and puree until smooth; adding more broth as needed. Transfer the soup back to the pot. Bring back to a warm temperature and stir in the lemon juice followed by the heavy cream.
  • While soup is cooking, heat oven to 325˚F. Combine the oats, buckwheat, and pepitas in a bowl. Warm the coconut oil, brown rice syrup, and salt together in a small pot or bowl. Pour over the oats and stir until the granola is well-coated. Spread into a thin layer on a sheet tray. Bake, stirring once or twice, until the granola has browned and is crisp. Remove from oven, let cool, and break into pieces.
  • Divide the soup into two bowls and top with granola before serving.


Tips & Tricks:  This soup is perfect as a make-ahead and freeze option.

Stock up: get the pantry ingredients you will need: Sweet Potatoes, Sage, Walnut

Sweet Potato Soup


If all you do in this recipe is leave the coriander/cinnamon combination alone, you’re good. I love butternut squash with almond cream or a pumpkin version with millet in place of the brown rice. There’s a few alternatives here that work well.

Butternut Squash: Swap the sweet potato for butternut squash, pumpkin, or even carrots.

Nut Creams: I love the bit of richness the heavy cream adds to the final soup taste; however, you can leave this vegan by using a bit of almond or sunflower cream.

Grains: The brown rice helps thicken the soup but millet would also work.

Coriander Sweet Potato Soup with Crispy Buckwheat Granola | Naturally Ella