Cannabis-Infused Sweet Potato & Sage Soup

There’s nothing quite like a bowl of silky, creamy, soul-warming soup—especially when it’s infused with a little extra relaxation. Enter Cannabis-Infused Sweet Potato & Sage Soup, a velvety, aromatic, and subtly spiced dish that’s perfect for cozy nights, stress-free Sundays, or whenever you need a warm hug in a bowl.

With roasted sweet potatoes, fresh sage, a hint of nutmeg, and a perfectly dosed cannabis-infused coconut milk swirl, this soup is as nourishing as it is indulgent.

But before we blend up this bowl of bliss, let’s break down why this

soup isn’t just comfort food—it’s functional food magic.

Why This Infused Soup is a Must Try

Sweet potatoes are packed with beta-carotene, fiber, and complex carbohydrates, making them a nutrient-dense energy booster. According to research in the Journal of Nutrition, beta-carotene supports immune function, promotes glowing skin, and even improves cognitive function.

Sage isn’t just a Thanksgiving staple—it’s actually an herb with powerful cognitive benefits. A study in the Journal of Psychopharmacology found that sage can improve memory, reduce anxiety, and even enhance mood, making it the perfect addition to this soothing, mellow soup.

Since cannabinoids like THC and CBD are fat-soluble, they need to be paired with healthy fats to maximize absorption. Enter coconut milk, which is rich in medium-chain triglycerides (MCTs), a type of fat that improves cannabinoid bioavailability (International Journal of Molecular Sciences).

Cannabis-Infused Sweet Potato & Sage Soup Recipe

Photo by Jess Loiterton

Ingredients (Serves 4-6)

For the Soup:

2 large sweet potatoes, peeled & cubed

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 tbsp fresh sage, chopped (or 1 tsp dried)

½ tsp ground nutmeg

½ tsp smoked paprika

4 cups vegetable broth

1 cup full-fat coconut milk

Salt & pepper to taste

For the Infused Coconut Milk Drizzle:

¼ cup full-fat coconut milk

1 tbsp cannabis-infused coconut oil (adjust dosage based on potency!)

½ tsp lemon zest (optional, for brightness!)

Instructions

1. Roast the Sweet Potatoes

Preheat oven to 400°F (200°C).

Toss cubed sweet potatoes with olive oil, salt, and pepper and roast

for 25-30 minutes until soft and caramelized.

2. Sauté the Aromatics

In a large pot over medium heat, sauté onions and garlic until

fragrant (about 3 minutes).

Add sage, nutmeg, and smoked paprika, stirring for 1 minute to release

the flavors.

3. Simmer the Soup

Add the roasted sweet potatoes and vegetable broth, bringing to a gentle simmer.

Cook for 10 minutes, allowing the flavors to meld.

4. Blend to Creamy Perfection

Use an immersion blender (or transfer to a stand blender) and blend

until smooth and creamy.

Stir in 1 cup coconut milk and heat for 2 more minutes (don’t boil).

5. Make the Infused Coconut Milk Drizzle

In a small bowl, whisk together ¼ cup coconut milk, cannabis-infused

coconut oil, and lemon zest.

6. Serve & Drizzle

Ladle the soup into bowls and drizzle each serving with the infused

coconut milk mixture.

Garnish with fried sage leaves, toasted pumpkin seeds, or an extra

pinch of nutmeg.

This Cannabis-Infused Sweet Potato & Sage Soup is the ultimate balance of comfort, nourishment, and relaxation.

Whether you’re meal-prepping for the week, cozying up on a chilly night, or just looking for a new way to enjoy cannabis-infused cuisine, this golden, earthy, feel-good soup is guaranteed to lift your spirits.