Smooth and creamy, sweet and savory, this Vegan Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.
At Elizabeth's Table we love a good sweet potato recipe. I use sweet potatoes in everything from salads to fries to brownies (yes, brownies!).
The intensely sweet flavor and gooey texture of sweet potatoes is mesmerizing and addicting - in the best way possible. Especially when featured in a good soup.
And wow is this soup delicious! It is thick and rich, but not too thick. It's creamy, but without the cream. It's sweet from the sweet potatoes and coconut milk and it's savory/umami from the turmeric and other spices.
Step 1. In a large pot, sauté the onion with 1/4 cup of the vegetable broth over medium heat until soft and translucent. Stir in the salt, curry powder, garlic powder, turmeric, and black pepper.
Step 2. Add the sweet potatoes, remaining vegetable broth, and coconut milk, and bring to a boil. Reduce the heat to medium and simmer for 20 minutes or until the sweet potatoes are soft.
Step 3. Puree using a blender, food processor, or immersion blender. Serve and enjoy!
Lord, thank you for blessing us with the gift of warmth. Please be with those who do not have access to heat in the cold. Amen.
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
**This post contains affiliate links When you purchase from these links, I earn a small commission at no extra cost to you. For more information see my disclosure here.
Smooth and creamy, sweet and savory, this Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.
Welcome to my table! I’m glad you’re here :)
At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
Receive new recipes as soon as they come out!
Leave a comment