Vegan Sweet Potato Soup
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This vegan sweet potato soup makes a wonderful meal that is creamy, slightly spicy, deliciously rich and light at the same time.
It’s the perfect soup that can be enjoyed any time of the year.
I know, spring is officially here, but let me share one more vegan soup that requires easy ingredients, minimal prep, and it’s too good NOT to make!
And it all comes together in less than a half hour — a soul-soothing vegan sweet potato soup that is a weeknight win.
Firstly, for the recipe we use convenient sweet potatoes that are packed with nutrients and naturally creamy when blended.
We also use warm spices for flavor and just a touch of coconut milk – not the whole can! – to make it extra luscious without weighing you down.
Finally, we partially blend the soup to thicken it. This way, we get both creaminess and soft potato chunks which make a single bowl feel really substantial and satisfying.
Everything is brighten up by the fresh cilantro and lime juice, and the end result is velvety, nutritious, with just the right balance of creaminess and spiciness.
No matter what the season, let’s make this delicious vegan sweet potato soup!
List of the ingredients
- Sweet potatoes
- Carrots
- Spices
- Coconut milk
- Extra virgin olive oil
- Onion
- Garlic
- Salt & pepper
- Fresh cilantro & lime
How to make vegan sweet potato soup
(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)
- Saute’ onion, garlic, carrot and spices in olive oil.
- Add cubed sweet potatoes, broth…
- Stir in coconut milk and cook until the potatoes are fork tender (15-20 minutes).
- Blend, adjust the seasoning, and serve with fresh cilantro and lime juice.
Recipe notes
Vegan sweet potato soup ingredients
Veggies: a simple mix of onion, garlic, carrots and obviously sweet potatoes that lend a vibrant color, luscious texture, and a healthy dose of fiber and nutrients.
Spices: I kept things simple with a combination of garam masala, ground ginger and turmeric (plus salt and pepper).
Unsweetened coconut milk (the one in the can): I use half cup of full-fat coconut milk to make this soup nice and creamy without loading it with fat and extra calories. By the way, did you know that coconut milk leftovers are freezable for next time?
Lime juice & cilantro: fresh citrusy flavors to balances out the rich creaminess of potatoes and coconut milk. Lemon juice works just fine if it’s what you have on hand.
Serving suggestion
You definitely want some sort of crusty panini bread, breadsticks or focaccia to dip into this delicious soup (pictured with these golden stovetop croutons). And quick salads like this bean salad or chickpea salad would also be great to add protein.
How to store soup leftovers
This sweet potato soup keeps in the fridge for up to 3-4 days and freezes very well. I made a fairly small batch today, but you can easily double it and freeze half for later (that’s what I usually do – my 8-year-old loves this soup and I keep portions in the freezer just for him!).
Fancy other vegan soups?
You might want to check out this collection of 30+ vegan soup recipes, below a few of our favorites:
- Vegan cauliflower soup
- Lebanese red lentil soup
- Vegan lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- vegan split pea soup
- Mediterranean lentil soup
- Vegan spinach soup
If you make this terrific vegan black bean soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Vegan Sweet Potato Soup
Ingredients
- 1 ½ tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 ½ pound (approx 700 grams) sweet potatoes, peeled and diced
- 2 ¼ cups (540 ml) low sodium vegetable broth, use more for a thinner soup
- ½ cup (120 ml) coconut milk
- ½ to ¾ teaspoon fine salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- ½ lime or lemon juice, or to taste
- 2-3 tablespoons chopped cilantro, to serve
Instructions
- Heat the olive oil in a soup pan or Dutch oven over medium high heat. Add diced onion, carrots, and cook stirring often for about 5 minutes.
- Stir in garlic, spices, and cook stirring for another minute, or until fragrant.
- Add diced potatoes, broth, coconut milk, ½ teaspoon of salt and black pepper. Turn the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes, or until the potatoes are tender.
- Turn the heat off, let it cool slightly, and blend partially the soup using either an immersion blender or a stand blender. If using a stand blender, for best result and your safety, read the notes in the recipe card!
- Once the soup is blended, stir in lime juice, the chopped cilantro, taste and season with more salt/pepper if needed, or more lime juice. You can also add an extra touch of broth/water if you prefer a thinner consistency.
- Ladle the soup into bowls and top with extra cilantro, and serve with croutons or crusty bread and lime wedges. Enjoy!
Notes
BE CAREFUL WHILE BLENDING!
Firstly, make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and kitchen:
- Let the soup cool slightly.
- Use a ladle to transfer part of soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process, it’s still hot.
- Never fill a blender bowl to a brim, never pass the maximum fill line.
- Once you’ve transferred the soup to the blender, you’ll need to remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully return the soup to the pot.
