This creamy vegan sweet potato soup is like a warm hug in a bowl! Made with sweet potatoes and a hint of spice, it’s both tasty and healthy.
I love how easy this soup is to whip up. Just blend it all together and enjoy! Perfect for chilly days or when you need some cozy comfort. 🍲
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! They add natural sweetness and creaminess. If you can’t find sweet potatoes, you can substitute with butternut squash or even regular potatoes, but the flavor will be different.
Coconut Milk: I love using full-fat coconut milk for its creamy texture. If you’re looking for a lighter option, you could substitute it with almond milk or cashew cream, but the soup may not be as rich.
Spices: Ground cumin and smoked paprika are crucial for flavor. If you don’t have smoked paprika, regular paprika or even chili powder can work. For a more aromatic profile, try adding a pinch of curry powder!
Vegetable Broth: Always a good choice for a base. If you need a low-sodium option, make sure to choose that, or you can use water instead, but it might lessen the flavor.
How Do I Get the Creamiest Texture for My Soup?
Getting that smooth and creamy texture can be easy with a few tips:
- Cook the sweet potatoes until very tender. This ensures they blend smoothly.
- Using an immersion blender directly in the pot is the quickest method! If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- After blending, stir in the coconut milk to enhance creaminess further. This not only adds richness but also balances the sweetness of the sweet potatoes nicely.
- If the soup is too thick after blending, add more vegetable broth or water gradually until you reach your desired consistency, mixing well.
With these tips, you’re set for a delicious vegan sweet potato soup that’s perfect for any day!
Vegan Sweet Potato Soup
Ingredients You’ll Need:
- 2 large sweet potatoes (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (plus extra for garnish)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon or lime
- Croutons, for garnish (ensure vegan)
- Fresh parsley or cilantro leaves, for garnish
- Optional: a few drops of chili oil or crushed red pepper flakes for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 30 minutes for cooking. So, you’re looking at approximately 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Next, add the minced garlic and sauté for another 1-2 minutes until it’s fragrant but be careful not to burn it!
2. Cook the Sweet Potatoes:
Add the diced sweet potatoes to the pot, along with the ground cumin, smoked paprika, and cayenne pepper if you’re using it. Stir everything together so the sweet potatoes are coated with the spices.
3. Boil and Simmer:
Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes. You want the sweet potatoes to be very tender so they blend easily later.
4. Blend the Soup:
After the sweet potatoes are tender, remove the pot from 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 to a blender in batches and blend until smooth.
5. Add Creaminess and Flavor:
Once blended, stir in the full-fat coconut milk and the juice from the lemon or lime. Season with salt and pepper to taste. If the soup is thicker than you’d like, gradually add a bit more vegetable broth or water until you’re happy with the consistency.
6. Warm and Serve:
Return the soup to the stove and warm it through over low heat if needed, but avoid boiling. Now it’s ready to serve!
7. Garnish and Enjoy:
Pour the soup into bowls, drizzle with extra coconut milk, and add croutons on top for some crunch. Finish off with a sprinkle of fresh parsley or cilantro leaves, and if you like a bit of heat, add a few drops of chili oil or crushed red pepper flakes!
Enjoy your rich, velvety vegan sweet potato soup with its delightful balance of creaminess, sweetness, and warmth! This dish is sure to comfort and satisfy.
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes provide a lovely sweetness, you can substitute with butternut squash or regular potatoes. Just keep in mind that the flavor and texture will vary a bit!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of broth or coconut milk to restore the creaminess.
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely, then transfer to a freezer-safe container or a zip-top bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even a side of vegan grilled cheese! It’s a comforting and hearty meal on its own, but a little side can enhance the dining experience.
