This creamy vegan sweet potato soup is packed with warmth and flavor. Made with tender sweet potatoes, cozy spices, and a hint of coconut milk, it’s a bowl of joy!
Honestly, this soup is so smooth that it glides right off the spoon! I love to top it with some crunchy seeds for extra texture. Plus, it’s super easy to whip up—perfect for busy days!
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the soup! Look for firm sweet potatoes with smooth skins. You can also use butternut squash or even carrots if sweet potatoes aren’t available.
Onion: I recommend yellow onion for its balanced flavor, but you can swap it out for shallots or even leeks if you prefer something milder.
Coconut Milk: Full-fat coconut milk gives the soup a creamy texture. If you want a lighter option, use light coconut milk or another plant milk, but the taste will be different.
Spices: Smoked paprika adds depth. If you don’t have it, regular paprika works, or you can use a pinch of cayenne for heat!
How Do I Make Sure My Soup is Smooth and Creamy?
A creamy soup texture is key! There are a couple ways to achieve this:
- Cook until all the ingredients, especially sweet potatoes, are soft and tender.
- Use an immersion blender for ease, or carefully blend in batches using a stand blender, remembering to allow steam to escape.
Also, stirring in the coconut milk at the end helps keep it smooth and creamy, elevating the flavors without risking curdling.
Enjoy making this lovely soup! It’s perfect for chilly nights or when you need something comforting.
How to Make Vegan Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For Optional Garnish:
- Coconut cream or additional coconut milk for drizzle
- Vegan croutons
- Fresh parsley or cilantro leaves
- Chili oil or smoked chili flakes for a spicy touch
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 25-30 minutes to cook, so you’ll be enjoying a warm bowl of comfort in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onions and let them sauté until they turn translucent, which should take about 5 minutes. This will give your soup a nice flavor base!
2. Add Garlic:
Next, add the minced garlic to the onions and cook for another minute until it’s fragrant. Keep stirring to prevent the garlic from burning.
3. Toast the Spices and Sweet Potatoes:
Now, stir in your diced sweet potatoes, smoked paprika, and ground cumin. Cook this mixture for about 2-3 minutes to toast the spices and enhance their flavors.
4. Pour in Broth and Simmer:
Carefully pour the vegetable broth into the pot and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Blend Until Smooth:
Once the sweet potatoes are soft, it’s time to blend! Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can work in batches with a stand blender—just be cautious with the hot liquid!
6. Add Coconut Milk:
After blending, stir in the coconut milk. Gently heat the soup through but avoid boiling it. Taste and add salt and pepper as desired.
7. Serve and Enjoy:
Dish out the soup into bowls and drizzle with coconut cream if you like. Top it off with crunchy vegan croutons, fresh herbs, and a few spicy chili flakes or a splash of chili oil for that extra kick. Serve hot and enjoy your comforting bowl of vegan sweet potato soup!
This silky smooth vegan sweet potato soup combines natural sweetness with warm spices and creamy coconut—a simple, comforting dish perfect for any day!
Can I Use Other Types of Potatoes?
Yes! While sweet potatoes add a delightful sweetness, you can substitute them with butternut squash or regular potatoes. Just keep in mind that the flavor and texture will differ slightly.
Can I Double This Recipe?
Absolutely! This soup is perfect for meal prep. Just make sure you have a large enough pot to accommodate the additional ingredients, and adjust the cooking time if needed until everything is tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat or in the microwave, adding a splash of vegetable broth or coconut milk to loosen the soup, if necessary.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and heat gently on the stove.
