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.

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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.

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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.

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Why I love this Vegan Sweet Potato Soup

• Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free

• Oil-free — yes! You don't need oil to create a delicious flavor.

• Thick and hearty — blended sweet potatoes create a super creamy texture. And coconut milk just adds to the creaminess, all without dairy!

• Simple ingredients — with only 7 ingredients, this soup is super simple! It doesn't need to be complicated to have a really deep flavor

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Ingredients

• Yellow Onion: You can sub white or red, if desired.

• Vegetable Broth: Look for a vegetable broth or stock without added sugar.

• Spices: salt, curry powder, garlic powder, turmeric, black pepper. Curry powder adds so much flavor to the soup without much effort - trust me.

• Sweet Potato: I like to leave the skins on my sweet potatoes because all the fiber is in the skins. Since we're blending the soup, you won't even notice at the end. But if you really hate the skins, you can peel your potatoes.

• Coconut Milk: Coconut milk adds a rich creaminess to the soup - so thick and creamy!

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How to make Sweet Potato Soup

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.

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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.

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Step 3. Puree using a blender, food processor, or immersion blender. Serve and enjoy!

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FAQ & Expert Tips

• Allergic to coconut? Use a non-dairy creamer instead. You could also use a non-dairy milk, but the result won't be as creamy.

• Switch up the sweet potatoes. This soup would be fabulous with purple sweet potatoes or japanese sweet potatoes.

• Choose a quality vegetable broth. Your vegetable broth can make or break the flavor of your soup. This is my go-to brand.

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Recipe Prayer

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.

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Tried this recipe?

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