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Vegan Sweet Potato Soup Recipe

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4.2 from 2 reviews

A comforting and creamy vegan sweet potato soup made with simple ingredients like sweet potatoes, onions, garlic, and coconut milk. This hearty soup is naturally vegan, easy to prepare, and perfect for a cozy meal. It features warm spices and a smooth texture achieved by blending the cooked vegetables, creating a rich and flavorful dish ideal for all seasons.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 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) vegan chicken stock
  • 1½ teaspoons fine sea salt
  • 1 teaspoon black pepper

Finishing

  • 1 cup (240 ml) canned coconut milk

Instructions

  1. Sauté Onions: Heat a large soup pan over medium heat. Add the olive oil (or a drop of water for oil-free) and cook the diced onions until they become tender and translucent, which should take about 5 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic and ground cumin, and cook for another 1 minute while stirring frequently to release the aromas without burning.
  3. Cook Sweet Potatoes: Add the peeled and diced sweet potatoes along with the vegan chicken stock, salt, and black pepper. Bring the mixture to a simmer and cook uncovered for approximately 20 minutes or until the sweet potato pieces are very soft and easily pierced with a fork.
  4. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, for safety, allow the soup to cool for 5 minutes, then transfer it in batches to a blender. Blend carefully and return the smooth soup to the pan.
  5. Add Coconut Milk and Warm Through: Stir in the canned coconut milk and gently warm it through on low heat. Once heated, turn off the heat and the soup is ready to serve.

Notes

  • For an oil-free version, substitute olive oil with a drop of water or vegetable broth when sautéing.
  • You can use vegetable stock if vegan chicken stock is unavailable.
  • If you want a spicier soup, add a pinch of cayenne pepper or smoked paprika with the cumin.
  • For added texture, reserve some cooked sweet potato cubes before blending and stir them in after pureeing.
  • This soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
  • Use full-fat coconut milk for creamier texture; light coconut milk will yield a thinner soup.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, International
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-sweet-potato-soup-recipe/