There’s something deeply comforting about a bowl of creamy sweet potato soup vegan. When the days feel long and my body craves something nourishing, I reach for this vegan sweet potato soup recipe.
It’s simple, smooth, full of flavor, and makes me feel like I’m wrapped in a cozy blanket. This soup has become a staple in my kitchen, especially when I want a wholesome meal without spending hours cooking.
It’s naturally creamy, thanks to the sweet potatoes, and I don’t need any dairy to get that silky texture. If you’re looking for a plant-based meal that feels like comfort in a bowl, this is it.
Why You Will Love This Recipe?
I love this sweet potato soup vegan because it checks all the boxes—it’s creamy without any dairy, naturally sweet, and spiced just right.
It’s the kind of recipe that feels indulgent but is secretly packed with nourishing ingredients. I can whip it up quickly on a weeknight, and it tastes even better the next day.
Whether I need something comforting, clean, or crowd-pleasing, this soup never fails. It’s also budget-friendly, freezer-friendly, and perfect for every season.
If you’re like me and love simple, wholesome meals that don’t compromise on flavor, you’ll definitely fall in love with this one.
How To Make Sweet Potato Soup Vegan?
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Difficulty: Easy
Cuisine: Vegan, Healthy Comfort Food
Yield: Serves 4
Equipment Needed
- Large soup pot
- Blender or immersion blender
- Knife
- Cutting board
- Wooden spoon
- Measuring cups & spoons
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional for heat)
- 3 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- Salt and black pepper to taste
- Juice of ½ a lemon (for brightness)
Step-by-Step Instructions
1. Sauté the Aromatics
I heat olive oil in a large pot over medium heat. Then I add chopped onions and garlic. I sauté them until the onions look soft and golden.
2. Add the Spices
I stir in the cumin, smoked paprika, and cayenne. Toasting these spices brings out their deep, earthy aroma.
3. Cook the Sweet Potatoes
Now I toss in the diced sweet potatoes and mix them well with the spices. I cook them for about 5 minutes to let them absorb all the flavors.
4. Pour in the Broth
I add the vegetable broth and bring it to a boil. Then I reduce the heat, cover the pot, and let it simmer for 15–20 minutes until the sweet potatoes are fork-tender.
5. Blend Until Smooth
Once everything is cooked, I carefully blend the soup. I either use an immersion blender directly in the pot or transfer it in batches to a blender. I blend until it’s silky smooth.
6. Stir in Coconut Milk
After blending, I stir in the coconut milk and let it simmer for another 5 minutes. This adds a rich, creamy texture I love.
7. Adjust Seasoning and Serve
I add salt, pepper, and a squeeze of lemon juice. I give it a final taste before serving hot with toppings or crusty bread.
Nutrition Facts (Per Serving)
- Calories: ~230
- Protein: 3g
- Carbs: 30g
- Fat: 12g
- Fiber: 5g
- Sugar: 6g
- Sodium: ~400mg
Serving Suggestions
I usually serve this sweet potato soup vegan hot, poured into a deep bowl with a swirl of coconut cream on top.
A handful of roasted pumpkin seeds adds a nice crunch, and I love finishing it with fresh cilantro or parsley for color and freshness. When I want a more filling meal, I pair it with crusty sourdough, toasted garlic bread, or a simple vegan grilled cheese.
On chilly days, I even add a dash of chili flakes or hot sauce to warm things up. It’s cozy, satisfying, and fits perfectly into any lunch or light dinner.
Tips and Variations
- Add protein: Sometimes I toss in cooked red lentils or chickpeas for added protein.
- Spice it up: If I crave more heat, I double the cayenne or add fresh chopped chilies.
- Thicken it more: For a thicker texture, I reduce the broth slightly or add one more potato.
- Make it zesty: A dash of apple cider vinegar or lime juice works great in place of lemon.
- Batch cook: I often double the recipe and freeze portions for later. It reheats beautifully.
Health Benefits
I appreciate how this sweet potato soup vegan isn’t just delicious—it’s packed with nutrients that do good for my body. Sweet potatoes provide a great dose of vitamin A, which supports healthy vision and skin.
They also offer fiber that keeps my digestion smooth and steady. The coconut milk adds healthy fats that help me feel full and support brain health. Plus, the warming spices like cumin and paprika have anti-inflammatory properties.
This soup is naturally vegan, gluten-free, and free from processed ingredients, making it a gentle, nourishing choice whenever I want to eat clean and feel energized.
Note
If I want a smoother soup, I make sure to blend it thoroughly and strain it if needed. I always taste before serving because the flavors develop as it sits. This soup also thickens slightly after cooling, so I add a splash of broth or water when reheating.
FAQ
Can I make this sweet potato soup without coconut milk?
Yes! You can substitute coconut milk with any plant-based milk like oat or cashew milk. For extra creaminess, a splash of unsweetened almond milk combined with a bit of soaked cashews blended in works well too.
How do I store leftover soup?
I keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a little water or broth to loosen the texture if it’s thickened.
Can I freeze this soup?
Absolutely! This soup freezes beautifully. I let it cool completely, then transfer it to freezer-safe containers. It stays good for up to 3 months. Thaw overnight in the fridge before reheating.
Is this soup spicy?
The basic recipe has a mild warmth from the smoked paprika and cumin. If you want more heat, you can add cayenne pepper or chili flakes to taste.
Conclusion
Making this vegan sweet potato soup vegan has become one of my go-to ways to enjoy a warm, healthy meal without fuss. It’s simple, comforting, and bursting with natural flavors that feel both satisfying and nourishing.
Whether I’m cooking for myself or sharing with friends, this soup always hits the spot. If you’re looking for a plant-based recipe that’s easy to prepare and full of wholesome goodness, give this one a try—you won’t regret it!
Sweet Potato Soup Vegan
Ingredients
Equipment
Method
- I heat olive oil in a large pot over medium heat. Then I add chopped onions and garlic. I sauté them until the onions look soft and golden.
- I stir in the cumin, smoked paprika, and cayenne. Toasting these spices brings out their deep, earthy aroma.
- Now I toss in the diced sweet potatoes and mix them well with the spices. I cook them for about 5 minutes to let them absorb all the flavors.
- I add the vegetable broth and bring it to a boil. Then I reduce the heat, cover the pot, and let it simmer for 15–20 minutes until the sweet potatoes are fork-tender.
- Once everything is cooked, I carefully blend the soup. I either use an immersion blender directly in the pot or transfer it in batches to a blender. I blend until it’s silky smooth.
- After blending, I stir in the coconut milk and let it simmer for another 5 minutes. This adds a rich, creamy texture I love.
- I add salt, pepper, and a squeeze of lemon juice. I give it a final taste before serving hot with toppings or crusty bread.