This creamy vegan sweet potato soup is like a warm hug in a bowl! With sweet potatoes, coconut milk, and a touch of spice, it’s comforting and healthy.
It’s super easy to whip up, and your kitchen will smell amazing! I love pairing it with crusty bread to soak up every drop—it’s simply perfect for chilly days!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! Their natural sweetness adds depth. If you don’t have sweet potatoes, regular potatoes or butternut squash can work, but they’ll change the flavor a bit.
Coconut Milk: This gives your soup a creamy texture. If you’re not a fan of coconut, try unsweetened almond or cashew milk, but these will be less rich. You can also use silken tofu blended until smooth as a substitute!
Vegetable Broth: Broth boosts flavor. If you don’t have it, use water, but consider adding extra seasonings or herbs to make up for the lost taste. Homemade broth is always a great option if you have the time!
Spices: Cumin and smoked paprika add warmth. If you want a kick, consider curry powder or chili powder instead. Personal favorite: I love a pinch of nutmeg for a unique twist!
How Do I Blend My Soup Smoothly?
Getting that velvety texture is key! If you’re using a standard blender, let the soup cool a bit before blending in batches to avoid splatters.
- Transfer half the soup to the blender, and cover the lid with a kitchen towel to let steam escape.
- Blend until smooth, then repeat with the remaining soup.
- If using an immersion blender, just blend the soup directly in the pot until creamy—super easy!
Whichever method you choose, don’t forget to blend well for that perfect, comforting texture!
How to Make Vegan Sweet Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups peeled and diced sweet potatoes (about 2 large sweet potatoes)
- 1 large carrot, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- Salt and black pepper, to taste
- Juice of half a lemon or lime
- Fresh herbs for garnish (such as thyme or parsley)
- Vegan croutons or toasted bread cubes for topping
- Optional: A swirl of coconut cream or vegan yogurt for garnish
- Optional: A pinch of chili flakes or cayenne pepper for spice
Time Needed
This recipe takes about 10 minutes of prep time and about 30 minutes of cooking time. Overall, you’ll need around 40 minutes before you can enjoy this delicious vegan sweet potato soup!
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté until the onion is soft and translucent, which should take about 5-7 minutes. Stir occasionally, so it doesn’t stick to the bottom.
2. Aromatic Additions
Now, add in the minced garlic and the grated ginger to the pot. Cook everything together for another 1-2 minutes until your kitchen smells amazing!
3. Add the Vegetables
Stir the diced sweet potatoes and carrot into the pot. Allow them to cook for about 3-4 minutes, stirring occasionally to combine all those lovely flavors.
4. Simmer the Soup
Pour in the vegetable broth and bring your mixture to a boil. Once it’s boiling, reduce the heat to let it simmer. Cook until the sweet potatoes and carrots are nice and tender, which should take about 20 minutes.
5. Blend it Smooth
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until you reach a velvety texture.
6. Flavor Boost
Return the blended soup to the pot (if you used a regular blender). Stir in the coconut milk, ground cumin, smoked paprika (if you’re using it), along with salt and pepper to taste. Let it simmer for an additional 5-10 minutes to let all the flavors meld together.
7. Finish with Citrus
Remove the pot from heat and stir in the juice of half a lemon or lime. This will brighten up all those wonderful flavors!
8. Serve and Garnish
Now it’s time to serve! Ladle the warm soup into bowls. If you’d like, add a swirl of coconut cream or vegan yogurt on top, along with some crispy vegan croutons, fresh herbs, and a sprinkle of chili flakes for some heat.
9. Enjoy!
Serve warm with crusty bread or your favorite side dish. Enjoy this comforting, velvety vegan sweet potato soup that’s nourishing and delicious!
Can I Use Different Types of Potatoes?
Yes, you can substitute sweet potatoes with regular potatoes or even butternut squash. Keep in mind that using regular potatoes will change the flavor profile slightly, so adjust seasonings to your taste!
How Can I Thicken the Soup Further?
If you prefer an even thicker soup, you can add a little more coconut milk or some blended white beans for a creamier texture without altering the flavor significantly!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just reheat on the stove over low heat or in the microwave, stirring occasionally.
Is This Soup Freezable?
Yes, this soup freezes well! Allow it to cool completely before transferring to airtight freezer-safe containers. It should keep for up to 3 months. Thaw in the fridge overnight before reheating!
