A simple Vegan Sweet Potato Soup that hits those cozy vibes just right! Made with just 6 ingredients in under 30 minutes.
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Perfectly smooth, wonderfully creamy Vegan Sweet Potato Soup with coconut milk and fragrant cumin. Quick, easy, healthy, and incredibly delicious—a winning combination for sure!
Accompaniments I've enjoyed for sprinkling and dunking:
- Vegan sweet potato biscuits
- Toasted pumpkin seeds
- Golden croutons
- No knead focaccia
- Quick yeast-free spelt bread
- No yeast white bread
- Crusty sourdough bread
- Vegan Garlic Bread
Serve this soup for a simple lunch or dinner or dress it up with a swoosh of extra virgin olive oil and some fresh or crispy fried sage leaves and it's pretty enough to serve as an appetizer when entertaining.
Honestly, it's so simple that there is no good reason you shouldn’t go make it for dinner immediately. Enjoy!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes:
- Sweet potatoes - I recommend using orange-fleshed sweet potatoes in this recipe, not white-fleshed sweet potatoes. The appearance and flavor are way better.
- Cumin - This compliments the sweet potato beautifully. If you're not into cumin or don't have any you can omit it or use another spice like ground ginger, smoked paprika, or garam masala.
- Stock - Any will do but this soup is extra special when made with vegan chicken stock. I use Better Than Bouillon No Chicken to make it.
- Coconut milk - The flavor of coconut milk works well with sweet potato and cumin and gives the soup a really nice richness. If you can't use coconut milk use any other thick and creamy dairy-free milk or a plant-based culinary cream.
- Olive oil - I love the extra flavor some olive oil gives but if you want to make this recipe oil-free, saute with a few drops of water instead of the oil.
Let's Make Vegan Sweet Potato Soup!
Can't wait to make this soup? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Saute the onions, garlic, and cumin.
2 - Add the sweet potatoes, stock, and seasoning and simmer until the potato is tender.
3 - Blend with an immersion blender until smooth.
4 - Add the coconut milk, stir, then allow to warm through before serving.
Recipe
Vegan Sweet Potato Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 tablespoons olive oil , or a drop of water for oil-free
- 2 medium onions , diced
- 5 medium garlic cloves , minced
- 1 tablespoon ground cumin
- 2 lb (1 kg) sweet potatoes , peeled & diced
- 1 litre (4 cups) stock , I like to use vegan chicken stock
- 1½ teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 cup (240 ml) canned coconut milk
INSTRUCTIONS
- Heat a large soup pan over medium heat. Add the oil then cook the onion until tender and translucent. About 5 minutes.
- Add the garlic and cumin then cook for another 1 minute, stirring frequently.
- Add the sweet potato, stock, salt and pepper. Bring to a simmer, and cook uncovered for about 20 minutes until the sweet potato chunks are soft.
- Blend until smooth in the pot with an immersion blender, or for safety allow to cool for 5 minutes then transfer to a blender, blend carefully then return to the pan.
- Stir in the coconut milk, allow to warm gently then turn off the heat and serve.
NOTES
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Boston Vegan says
Super easy and yummy too - thanks Mel!
Sylvia says
Wow can't wait to make that! Thank you.
Melanie McDonald says
Hope you enjoy it!