This creamy vegan sweet potato soup is like a warm hug in a bowl! It’s made with sweet potatoes, onions, and cozy spices that blend together beautifully.
I love whipping this up on chilly days. It’s super simple to make and tastes so good that even my non-vegan friends ask for seconds! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, providing natural sweetness and creaminess when blended. If you don’t have sweet potatoes, you can substitute with butternut squash for a similar taste and texture.
Coconut Milk: Full-fat coconut milk gives the soup its smooth and creamy consistency. For a lighter option, use light coconut milk or unsweetened almond milk, though the texture may be less rich.
Vegetable Broth: Make sure to use low-sodium broth to control the salt level of your soup. If you’re making it from scratch, throw in some leftover veggie scraps!
Spices: Ground cumin and smoked paprika work wonders together. If you’re out of smoked paprika, regular paprika will work, but consider adding a tiny bit of liquid smoke for depth. And if you’re not a fan of spicy food, leave out the cayenne pepper.
How Do I Get the Perfect Creamy Consistency?
A smooth, creamy soup is key to this recipe. The best way to achieve that is through blending! You can use an immersion blender directly in the pot for less mess or transfer the soup to a blender in small batches.
- When blending in batches, be careful not to overfill the blender to prevent spills. Vent the lid slightly to allow steam to escape.
- Start blending on low speed, gradually increasing to high until the soup is velvety smooth.
- For extra creaminess, stir in more coconut milk after blending. This not only enhances flavor but gives a luxurious texture.
Vegan Sweet Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
For Flavor:
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro leaves
- Vegan croutons
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep (chopping and peeling) and 30 minutes to cook, making the total time approximately 40 minutes. In no time, you’ll have a delicious, warming soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 5 minutes, or until the onion is softened and translucent. This adds a good foundation of flavor for your soup!
2. Add Spices and Garlic:
Next, toss in the minced garlic, ground cumin, smoked paprika, and cayenne pepper if you’d like a little kick. Stir everything together and cook for an additional 1-2 minutes. Be sure to keep an eye on it to avoid burning the spices!
3. Incorporate Sweet Potatoes:
Now it’s time to add the diced sweet potatoes to the pot. Give them a good stir in with the onion and spices until they’re well coated.
4. Simmer the Soup:
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the sweet potatoes are tender. They should easily mash when poked with a fork.
5. Blend It Smooth:
Carefully remove the pot from the heat. If you have an immersion blender, use it to puree the soup directly in the pot until it’s smooth. Alternatively, you can transfer the soup in batches to a traditional blender and blend until creamy. Just be cautious with the hot liquid!
6. Time to Add Creaminess:
Return the soup to the pot if you used a blender and stir in the coconut milk. Heat gently over low heat until it’s warmed through. Taste the soup and season with salt and black pepper as needed.
7. Serve and Garnish:
When you’re ready to eat, ladle the soup into bowls. For a finishing touch, drizzle a little extra coconut milk on top, and garnish with fresh cilantro leaves, croutons, and red pepper flakes if you like a little heat.
8. Enjoy!
Serve this comforting vegan sweet potato soup warm. Perfect for cozy nights or a healthy lunch! Enjoy every spoonful!
Can I Use Another Type of Milk Instead of Coconut Milk?
Absolutely! If you’re not a fan of coconut milk or need a different option, you can use almond milk, oat milk, or cashew cream. Just keep in mind that the texture and flavor might be slightly different.
How Can I Adjust the Spice Level?
If you prefer a milder soup, simply reduce or omit the cayenne pepper. You can also balance the heat by adding a splash of lime juice or a bit of sugar to round out the flavors.
Can I Make This Soup Ahead of Time?
Yes, this soup keeps wonderfully! Make it a day in advance, let it cool completely, then transfer it to an airtight container and refrigerate. When ready to serve, reheat on the stove, adding a little extra vegetable broth or coconut milk if it thickens too much.
How Long Do Leftovers Last?
Leftover soup can be stored in the fridge for up to 4 days in an airtight container. Just give it a good stir and warm it through before enjoying again!
