There’s something irresistibly comforting about a bowl of creamy sweet potato soup, especially when it’s entirely plant-based and brimming with flavor. This recipe has become my go-to for those chilly evenings when I’m craving warmth and nourishment without the heaviness.
Sweet potatoes, the hero of this dish, are not only rich in flavor but also packed with fiber and beta-carotene—an antioxidant that supports skin health and boosts immunity.
I first stumbled upon this recipe during an unplanned fridge-cleaning session in late autumn. What started as an effort to use up some sweet potatoes and coconut milk turned into a revelation: a velvety soup with hints of cinnamon, smoked paprika, and a touch of maple syrup for depth.
The result was so good, that I immediately jotted it down to recreate—and share. This soup isn’t just about flavor, though. It’s a one-pot wonder that’s ready in under 30 minutes, making it perfect for busy weeknights.
It’s no surprise that plant-based sweet potato soups are trending lately—they’re hearty, satisfying, and align beautifully with the push toward healthier eating. Let’s dive into this cozy, nutrient-packed delight, and don’t forget to let me know how you make it your own!
What I Didn’t Expect About This Recipe?
- It’s a texture dream! The silky smoothness of blended sweet potatoes pairs perfectly with a drizzle of coconut cream. It’s like a warm hug in a bowl.
- Simplicity at its best. No fancy techniques or hard-to-find ingredients—just wholesome, pantry-friendly staples.
- Customizable to the max. Add a pinch of cayenne for spice or top it with roasted seeds for crunch. This soup is as versatile as it is delicious.
- Healthy comfort food. Packed with vitamins and minerals, it satisfies your cravings while supporting your wellness goals.
- It freezes like a charm. Make a double batch and stash some for those days when you need a quick, nourishing meal.
Vegan Sweet Potato Soup Recipe
Equipment
- Cutting board
- Measuring cups and spoons
- Large pot
- Immersion blender
Ingredients
- 1 tsp Crushed Garlic
- 1 tbsp Olive Oil
- Sea Salt and Black Pepper To Taste
- 14 oz Canned Coconut Cream Unsweetened
- 4 Large Sweet Potatoes
- 2 Large Carrots Chopped
- ¼ cup Almond Butter
- 1 Medium Onion White, Yellow or Brown, Chopped
- ¼ tsp Nutmeg
- ¼ tsp Cayenne Pepper
- 1 tsp Minced Ginger
- 2 cups Vegetable Stock
Instructions
- Heat olive oil in a large pot and sauté chopped onion, crushed garlic, and minced ginger until softened.
- Stir in cayenne pepper and nutmeg, followed by chopped carrot and sweet potato, mixing well.
- Pour in vegetable stock and coconut cream, bring to a boil, reduce heat, cover, and simmer until the sweet potatoes are tender.
- Stir in almond butter, blend until smooth using an immersion blender or a stand blender in stages, then season with sea salt and black pepper.
- Garnish with black pepper and fresh cilantro before serving.
Notes
- For extra depth of flavor, roast the sweet potatoes before adding them to the soup.
- Adjust the thickness by adding more vegetable stock if needed after blending.
| Nutrition | Value |
| Calories | 521kcal |
| Carbohydrates | 57g |
| Fibre | 10g |
| Fat | 9g |
| Protein | 31g |
