Sweet Potato Soup

This Sweet Potato Soup is satisfying, filling and made with simple ingredients. No one would ever guess it is naturally vegan. Once you’ve tried it, you know you would go for a second bowl in no time. You can be sure even the pickiest eaters are pleased and on board for this easy soup which will be a staple any time.

Soups are among my favorite kind of dishes. They are easy  to make in a single pot. You can play so much with ingredients and flavors. And the best thing is you can prepare a big batch and enjoy it as meal prep option for a work lunch, or even quick weeknight dinner.

Some of my best soup recipes are the Wild Rice and Mushroom Soup, the Buffalo Cauliflower Soup or the Spicy Garlic Enchilada Soup. All combine easy preparation with amazing flavors.

Looking for more meal ideas? I got you covered, use the search bar for more inspiration.

With today’s recipe, I am giving you my latest addition to the list of easy vegan soup recipes. 

This one is great for fall and winter days, but honestly it also works well the whole year.

You can count on a result with this Sweet Potato Soup. It is creamy, easy to make, filling, packed with flavor from the inside out, hearty, and comforting.

What you need for this Sweet Potato Soup recipe

• Sweet potatoes
• Vegetable broth
• Olive oil
• Coconut milk
• Garlic
• Onions

Optional add ons:

• 1 tsp ginger
• 1/3 cup celery stalks, chopped

How to make Sweet Potato Soup

Heat oil in a casserole or large pot. Add the diced onions, minced garlic and optional chopped celery and fry for around 4 minutes until slightly golden.

Now transfer the prepared sweet potato cubes and continue frying for around 6 minutes longer. Keep stirring everything.

Add coconut milk, vegetable broth, season with salt and pepper and optional ginger.

Finally cook with a lid on top on medium heat for 15 minutes until potatoes are soft. Again, stir from time to time.

After letting all cool for 3 minutes, use an immersion blender, blender or food processor, to puree the soup until it is smooth and creamy. Serve in bowls, devour and enjoy.

My easy vegan Sweet Potato Soup makes such an amazing meal for dinner, lunch, or meal prep. Yup cook the soup a couple of days before and simple reheat.

Tips and tricks:

If you aim for a more chunky texture just pulse the soup a couple of times. You can do this with any blender or food processor. It is even possible with an immersion blender. The trick is to use any of the devices just for a short time to get a chunky texture.

Can I freeze this? I wouldn’t recommend it because it will have a different taste and texture. My guess is it is better to make this sweet potato soup with coconut milk up to 4 days in advance and store it in the fridge.

Just reheat it, that way you will get the right texture and taste, which you can’t achieve while freezing.

More flavors, more taste

An idea that I tried with this base recipe was adding 1 Tbs Red Curry Paste to make it a Thai sweet potato soup. So good.

Switch optional celery for carrots to make a sweet potato carrot soup, delicious.

Mores sweet potato recipes to try are my Sweet Potato Curry or the Cajun Sweet Potato Rice Bowl.

If you try this vegan Sweet Potato Soup, tag me on Instagram or Facebook.

Share your experience and feedback!

Cheers, Florian.