This cozy vegan sweet potato soup is creamy, colorful, and packed with flavor! Made with sweet potatoes, onions, and a touch of coconut milk, it’s perfect for chilly days.
Whenever I make this soup, I can’t help but smile. It cooks up quickly and warms the soul! Plus, it’s a great way to sneak in those veggies—win-win!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup and provide natural sweetness. If you don’t have sweet potatoes, you can use butternut squash or even pumpkin for a different flavor.
Coconut Milk: Full-fat coconut milk makes this soup creamy and rich. For a lighter version, you can use light coconut milk or even unsweetened almond milk, but it won’t be as creamy.
Spices: Ground cumin and smoked paprika add warmth to the soup. If you don’t have smoked paprika, regular paprika works too, but it will lack the smoky flavor. You can also spice things up with cayenne pepper if you like heat!
Vegetable Broth: Using vegetable broth enhances the flavor of the soup. If you’re short on broth, water can replace it, but the soup may be less flavorful. Homemade broth is a great option if you have it!
What’s the Best Way to Blend the Soup Smoothly?
Blending the soup until smooth is crucial for the perfect texture. You can use an immersion blender right in the pot, which is quick and easy. If using a traditional blender, follow these steps:
- Allow the soup to cool slightly to prevent splattering.
- Blend in batches, filling the blender only halfway to avoid overflow. Secure the lid tightly.
- Blend until completely smooth, then transfer the pureed soup back to the pot.
Whichever method you choose, blending well will create that desirable creamy texture!
Vegan Sweet Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat preferred)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- Salt and black pepper to taste
- Juice of 1/2 lemon or lime
- Fresh cilantro leaves, for garnish
- Croutons, for serving
How Much Time Will You Need?
This vegan sweet potato soup takes about 35 minutes to make. You’ll spend around 10 minutes prepping the ingredients, and then about 25 minutes cooking and blending it all together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Cook, stirring occasionally, until the onion is softened and turns translucent, which should take about 5 minutes. This step builds the foundational flavor of your soup!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Sauté them for another 1-2 minutes until they become fragrant. Be careful not to burn the garlic, as it can turn bitter if cooked too long.
3. Add Spices:
Now, stir in the ground cumin and smoked paprika. Cook for about 30 seconds to bloom the spices. This helps release their delicious flavors, making your soup even more aromatic!
4. Cook the Sweet Potatoes:
Add the cubed sweet potatoes and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the sweet potatoes are very tender. This will give your soup that creamy texture later!
5. Blend Until Smooth:
Once the sweet potatoes are tender, use an immersion blender directly in the pot to puree the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the hot soup to a regular blender in batches—just be sure not to fill the blender too full!
6. Add Coconut Milk and Season:
Stir in the coconut milk and lemon juice. Heat the soup through, but do not bring it to a boil. Taste the soup and adjust the flavors with salt and black pepper to your liking.
7. Serve and Garnish:
Serve the soup hot, drizzling a little extra coconut milk or vegan cream on top. Sprinkle some smoked paprika, add fresh cilantro leaves, and top with crunchy croutons for added texture. Enjoy your comforting and nourishing vegan sweet potato soup!
This recipe is not just about warming yourself up; it’s about savoring every bite. The creamy texture combined with spices will surely bring smiles to the table!
Can I Use Other Types of Potatoes in This Soup?
Yes! While sweet potatoes are the star here, you can substitute them with other types of potatoes, such as Yukon Gold or even butternut squash for a similar texture and flavor profile. Just keep in mind the overall sweetness will change a bit.
How Can I Make This Soup Spicier?
If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes when you sauté the onions, garlic, and ginger. You can also drizzle some hot sauce on top before serving for an extra kick!
Can This Soup Be Frozen for Later?
Absolutely! This soup freezes very well. Once it’s fully cooled, transfer it to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
What Can I Serve with This Soup?
This soup pairs nicely with crusty bread, a fresh salad, or even a hearty sandwich. For a complete meal, try serving it with a grain bowl or a side of roasted vegetables!
