This creamy vegan sweet potato soup is a warm hug in a bowl! Made with sweet potatoes, coconut milk, and a sprinkle of spice, it’s super cozy and oh-so-delicious.
I love how easy it comes together. Just chop, blend, and simmer! It’s perfect for chilly days or when you need a little comforting. Plus, it’s healthy to boot!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They bring natural sweetness and creaminess. If you don’t have sweet potatoes, you can use butternut squash or carrots for a slightly different flavor.
Olive Oil: This is used for sautéing. While I recommend olive oil, you can also use coconut oil for an extra hint of flavor that complements the coconut milk.
Onion: Yellow onions are perfect, but if you’re out, shallots or even leeks work well too. They add a nice sweetness to the soup.
Coconut Milk: Full-fat coconut milk adds richness. If you want a lighter version, use light coconut milk or unsweetened almond milk, though the texture might be less creamy.
Spices: Ground cumin and smoked paprika add depth of flavor. You could substitute curry powder or a pinch of cayenne for a bit of heat if you prefer!
How Do I Get My Soup Smooth and Creamy?
Blending the soup is key to achieving that luxurious texture. An immersion blender is super handy here. Just stick it into the pot and blend until smooth!
- If using a regular blender, let the soup cool slightly before transferring. Blend in batches to avoid spills.
- After blending, stir in the coconut milk and warm it gently on low heat. Avoid boiling—this helps to keep the creaminess intact.
Delicious Vegan Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- Salt and pepper, to taste
For the Garnish:
- Croutons (vegan)
- Pumpkin seeds
- Fresh microgreens or herbs
Time Needed:
You’ll need about 10 minutes to prep the ingredients and 30 minutes to cook the soup, making a total of about 40 minutes from start to finish. This soup is quick and easy to make, perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it turns translucent, which should take about 5 minutes. This is where the flavor starts to build!
2. Add the Aromatics:
Next, stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute just until you start smelling those wonderful spices!
3. Cook the Sweet Potatoes:
Now, add the cubed sweet potatoes and pour in the vegetable broth. Raise the heat to bring everything to a boil, then reduce to a simmer. Let it cook until the sweet potatoes are tender, which should take around 20 minutes. A fork should easily pierce through them!
4. Blend the Soup:
Once the sweet potatoes are soft, remove the pot from the 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 in batches to a blender, blend, and then return it to the pot.
5. Add Creaminess:
Stir in the coconut milk and season with salt and pepper to taste. Warm the soup on low heat without boiling it—this preserves that luscious creaminess!
6. Serve and Garnish:
Ladle the soup into bowls and get creative with your garnishes! Swirl in a spoonful of extra coconut milk or coconut cream, sprinkle a little smoked paprika, scatter croutons, pumpkin seeds, and finish with fresh microgreens. They add a lovely touch!
7. Enjoy!
Serve this comforting vegan sweet potato soup warm, and enjoy every delicious spoonful!
Can I Use Other Types of Potatoes?
Yes! You can substitute sweet potatoes with butternut squash or regular potatoes. However, keep in mind that the flavor will be slightly different. Butternut squash will give you a similar sweetness, while regular potatoes will be more neutral.
How Do I Thicken the Soup?
If you find the soup is too thin, you can thicken it by blending in an additional cup of cubed sweet potatoes or adding a tablespoon of cornstarch mixed in a little bit of water. Just bring it to a simmer to activate the thickening effect!
Can I Make This Soup in Advance?
Absolutely! This soup can be made ahead of time and stored in the fridge for up to 4 days. Just reheat it on the stovetop and stir well. If it thickens too much, add a little vegetable broth or water to reach your desired consistency.
Can I Freeze the Leftovers?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to airtight containers. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating, and give it a good stir before serving.
