This vegan sweet potato soup is creamy, warm, and just what you need on a chilly day! It’s made with sweet potatoes, warm spices, and a splash of coconut milk for extra yumminess.
Every spoonful feels like a hug! I love topping mine with a sprinkle of fresh herbs or croutons for a fun crunch. Easy to make and even easier to enjoy—what’s not to love?
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing sweetness and creaminess. If you don’t have sweet potatoes, butternut squash or carrots can also work well as substitutes.
Onion and Garlic: They add depth to the flavor. Shallots can be a great alternative if you want a milder flavor. You can also use garlic powder in a pinch, though fresh is always best!
Broth: Vegetable broth is key to keep the soup vegan, but you can also use water if you’re in a bind. Just remember to add a bit more seasoning for flavor.
Coconut Milk: This gives the soup a rich, creamy texture. If you want a lighter option, almond or soy milk can substitute, but the texture will be different. Avoid low-fat versions for creaminess.
Spices: Cumin and smoked paprika add warmth and depth. Experiment with curry powder or turmeric if you want to change things up a bit!
How Do I Get a Smooth and Creamy Texture?
To get that perfect creamy texture in your soup, blending is essential! Here are some tips:
- After cooking the sweet potatoes, let the soup cool slightly before blending. This helps avoid splatter.
- If using a blender, work in small batches. Fill only halfway, and leave the cap slightly ajar to allow steam to escape.
- If you have an immersion blender, it’s super easy! Blend right in the pot until smooth.
- For an extra touch, stir in the coconut milk after blending for a silky finish.
Enjoy this delicious vegan sweet potato soup that’s not just hearty but also easy to make! It’s perfect for meal prep or a comforting weeknight dinner.
Vegan Sweet Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Liquids:
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
For Serving:
- Salt and black pepper, to taste
- Vegan croutons for garnish
- Fresh herbs (such as rosemary or thyme) for garnish
- Red chili flakes or finely chopped red chili for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 30 minutes to cook, making a total of about 40 minutes from start to finish. A perfect dish for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add Spices:
Next, stir in the ground cumin, smoked paprika, and cayenne pepper if you’re using it. Cook for another minute, letting the spices bloom and fill your kitchen with a lovely aroma.
3. Cook the Sweet Potatoes:
Add the cubed sweet potatoes and pour in the vegetable broth. Increase the heat to bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the sweet potatoes are very tender.
4. Blend the Soup:
Using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until it’s nice and smooth.
5. Finish with Coconut Milk:
Once blended, stir in the coconut milk. Season with salt and black pepper to taste. Heat the soup through on low for another 5 minutes to let the flavors meld together, stirring occasionally.
6. Serve and Enjoy:
Serve the soup hot in bowls. Top it off with vegan croutons, a swirl of coconut milk, fresh herbs, and red chili flakes or chopped chili for a bit of color and extra flavor if desired.
Enjoy this comforting and vibrant vegan sweet potato soup that’s not only delicious but also nourishing!
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! Butternut squash, carrots, or even pumpkin can be great substitutes. Just be aware that the flavor and texture may vary slightly, so adjust your spices if needed!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup and refrigerate it for up to 3 days. Just heat it gently on the stove when you’re ready to serve. If it thickens up too much, add a splash of vegetable broth or water to loosen it.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just be sure to let it cool completely before transferring it to a freezer-safe container. It should keep well for about 2-3 months.
Can I Adjust the Spice Level?
Definitely! If you prefer a milder soup, you can reduce or omit the cayenne pepper. Alternatively, if you like it spicier, feel free to add more cayenne or some diced jalapeños for an extra kick!
