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Sweet Potato Soup Vegan

Sweet Potato Soup Vegan

This vegan sweet potato soup is creamy, comforting, and packed with wholesome goodness. Made with simple ingredients like sweet potatoes, coconut milk, and warming spices, it comes together in just 35 minutes. It’s naturally dairy-free, gluten-free, and full of nutrients like fiber and vitamin A. Perfect for cozy nights or meal prep, this soup is both nourishing and delicious—a must-try for anyone who loves healthy, plant-based comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Vegan, Healthy Comfort Food
Calories: 230
Ingredients Equipment Method Notes

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

Equipment

  • Large soup pot
  • Blender or immersion blender
  • Knife
  • Cutting board
  • Wooden spoon​
  • Measuring cups & spoons

Method
 

Sauté the Aromatics
  1. 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.
Add the Spices
  1. I stir in the cumin, smoked paprika, and cayenne. Toasting these spices brings out their deep, earthy aroma.
Cook the Sweet Potatoes
  1. 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.
Pour in the Broth
  1. 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.
Blend Until Smooth
  1. 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.
Stir in Coconut Milk
  1. After blending, I stir in the coconut milk and let it simmer for another 5 minutes. This adds a rich, creamy texture I love.
Adjust Seasoning and Serve
  1. I add salt, pepper, and a squeeze of lemon juice. I give it a final taste before serving hot with toppings or crusty bread.

Notes

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.