This vegan sweet potato soup is creamy, warm, and full of flavor. With just a few simple ingredients like sweet potatoes and spices, it’s easy to whip up!
I love how this soup warms me right up on chilly days. Plus, it’s so smooth you might just end up drinking it straight from the bowl—don’t judge! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing natural sweetness and creaminess. If you don’t have sweet potatoes, butternut squash or regular potatoes can work in a pinch, although the flavor will be different.
Olive Oil: Helps sauté the onions and garlic. You can swap it for coconut oil for extra coconut flavor, or another neutral oil like avocado oil. Just use what you have on hand!
Onion and Garlic: They base the flavor of the soup. You can use shallots instead of onions if desired. If you’re running low on fresh garlic, garlic powder works too—just use about 1/4 teaspoon.
Spices: Ground cumin and smoked paprika add depth. If you don’t have smoked paprika, regular paprika is fine; the soup will still taste great! If you love heat, add more chili flakes to suit your taste.
Coconut Milk: This gives the soup its creaminess and a subtle sweet note. For a lighter version, try unsweetened almond or cashew milk; just note it won’t be as rich.
Vegetable Broth: Homemade is best, but store-bought works too. If you need a lower-sodium option, there are many brands available!
How Do I Make Sure the Soup is Smooth and Creamy?
The secret to a beautifully smooth soup lies in the blending process. Here’s how to achieve that perfect creamy texture:
- Let the soup cool slightly before blending to avoid splatters. If you’re using a countertop blender, fill it halfway at most.
- Using an immersion blender is quick and easy for this recipe. Blend right in the pot until creamy.
- Blend in small batches if using a regular blender. Hold a kitchen towel over the lid to avoid any steam escaping.
After blending, stir in the coconut milk for extra creaminess. Enjoy your velvety soup with toppings like croutons or fresh herbs!
Vegan Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes (about 2 pounds), peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional, for heat)
- 4 cups vegetable broth
- 1 cup canned coconut milk (plus extra for garnish)
- Salt and black pepper to taste
For Garnishing:
- Fresh thyme or parsley
- Vegan croutons
How Much Time Will You Need?
This delicious vegan sweet potato soup takes about 10 minutes to prep and around 40 minutes to cook. In total, you’ll need about 50 minutes before you can ladle out that warm, creamy goodness. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté these for about 5 minutes, or until the onion becomes soft and fragrant. This is where your kitchen will start to smell amazing!
2. Add Spices:
Now it’s time to bring in those flavors! Stir in the ground cumin, smoked paprika, and chili flakes (if you’re using them). Cook this mixture for about a minute, which helps to release all those aromatic spices.
3. Incorporate the Sweet Potatoes:
Add the diced sweet potatoes into the pot and give everything a good toss to coat the sweet potatoes in the spices. This step will help infuse flavor into the sweet potatoes while they cook!
4. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes. The sweet potatoes should be tender by the end of this step!
5. Blend Until Smooth:
After the sweet potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.
6. Add Creaminess:
Stir in the coconut milk to give your soup that creamy texture. Taste it and season with salt and black pepper to your liking. If needed, reheat gently on the stove.
7. Serve It Up:
Ladle the soup into bowls, and for that special touch, drizzle a little extra coconut milk on top. Sprinkle with chili flakes, fresh thyme or parsley, and add a few croutons for that lovely crunch!
8. Enjoy!
Serve your warm, delicious soup with a side of crusty bread and enjoy a cozy meal. This vegan sweet potato soup is perfect for chilly days and is sure to please everyone!
Can I Use Other Types of Potatoes?
Yes, you can substitute sweet potatoes with butternut squash or regular potatoes, but the flavor and texture will differ. Experiment to find what you like best!
How Can I Thicken the Soup More?
If you prefer a thicker consistency, you can add a bit more sweet potato or even a tablespoon of cornstarch mixed with water towards the end of cooking. Simply stir it in and let it simmer for a few minutes until thickened.
Can I Freeze Leftovers?
Absolutely! This soup freezes well. Store it in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove until heated through.
What Can I Use Instead of Coconut Milk?
If you’re not a fan of coconut milk or want a lower-fat option, you can use unsweetened almond milk or cashew cream. Just keep in mind that it may not have the same creamy richness as coconut milk.
