Experience the magic of our Vegan Sweet Potato Soup! With its rich spices and wholesome ingredients, it’s the ideal quick-fix for a hungry family, bringing creamy comfort to your table in 25 minutes.
Is it me, or are soups and blenders made for each other? It can’t be just me because when I think about it, two of my most popular recipes involve both soup and blenders. I know you guys are going to love this vegan potato soup recipe just as much as my Mulligatawny Soup and Tuscan Bean Soup!
This simple recipe features gorgeous orange-flesh sweet potatoes, onion, vegetable broth, and coconut milk. Spiced with garam masala, turmeric, cumin, and garlic powder, this soup is full of flavor and easy to make any time of year!
Table of Contents
Reasons to Love This Soup
- Its creamy texture and warm serving temperature make it an ideal comfort food for chilly days.
- With simple ingredients and straightforward preparation, this soup is a breeze to whip up and I love that.
- This soup can be easily customized with various spices or toppings to suit individual tastes.
- It stores well, making it perfect for meal prepping and enjoying throughout the week.
Recipe Ingredients
- Coconut Milk: This adds creaminess and a subtle coconut flavor.
- Vegetable or Chicken Broth: This forms the liquid base of the soup, contributing to its consistency and depth of flavor.
- Spices (Garam Masala, Turmeric, Cumin, Garlic Powder): These spices are crucial for adding the distinctive, warm flavors characteristic of this soup.
See the recipe card for full information on ingredients and quantities.
Variation
If you don’t have garam masala or want to try a variation, consider using a blend of spices that can mimic its warm and aromatic profile. A mix of ground cinnamon, cayenne pepper, cloves, cardamom, and nutmeg can be a good substitute. Use these spices in smaller quantities than the garam masala called for in the recipe, as they are quite potent.
How to Make Vegan Sweet Potato Soup
Step #1: Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and sauté for 3-5 minutes until lightly browned. Add the onion and the other tablespoon of oil and continue to cook for another 1-2 minutes until softened.
Step #2: Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and sauté for 30 seconds until fragrant. Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer for 10 minutes or until the vegetables are tender.
Step #3: Transfer the soup to a countertop blender and purée, being careful not to let the steam blow the top off the blender.
Step #4: Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed.
Step #5: Serve in a bowl, garnished with cashews and fresh cilantro.
Expert Tip
Consider placing a lime wedge on the side for an elegant touch or squeeze fresh lime juice just before serving can brighten up the flavors and add a subtle tanginess that complements the creamy sweetness of the soup.
Frequently Asked Questions
Yes, an immersion blender is an excellent tool for puréeing this Vegan Sweet Potato Soup. It allows you to blend the soup directly in a large pot, providing convenience and reducing cleanup. Just make sure the sweet potatoes are fully tender before blending to ensure a smooth consistency.
Yes, full-fat coconut milk works well, adding richness and creaminess to the soup. Adjust with extra broth if it becomes too thick.
Yes, you can include additional vegetables such as carrots, pumpkin, or bell peppers. These will complement the sweet potatoes and add more nutrition and flavor to the soup. Just be sure to chop them into similar-sized pieces for even cooking.
Storage Info
Store the Vegan Sweet Potato Soup in an airtight container or a mason jar in the refrigerator, where it will stay good for up to 5 days. If you choose to freeze it in a mason jar, make sure to leave some space at the top for expansion. Store it this way for up to 3 months.
When ready to eat, thaw it in the refrigerator overnight. To reheat, simply warm the soup in a saucepan over medium heat until hot. Stir it occasionally. If the soup has thickened in storage, you may add a little water or vegetable broth to adjust its consistency.
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Vegan Sweet Potato Soup Recipe
Ingredients
For the Soup
- 2 tablespoons coconut oil - or substitute olive oil, divided
- 1 medium yellow onion - peeled and chopped
- 1 tablespoon garam masala
- 3/4 teaspoon ground turmeric root
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 large sweet potatoes - peeled and diced
- 2 cups low-sodium vegetable broth or chicken broth
- 1 14.5 oz can coconut milk
- 1 teaspoon salt
For Garnish
- 1 cup toasted cashews - chopped
- 1/2 cup cilantro - roughly chopped
Instructions
- Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and sauté for 3-5 minutes until lightly browned. Add the onion and the other tablespoon of oil and continue to cook for another 1-2 minutes until softened.
- Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and sauté for 30 seconds until fragrant. Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer for 10 minutes or until the vegetables are tender.
- Transfer the soup to a countertop blender and purée, being careful not to let the steam blow the top off the blender.
- Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed.
- Serve in a bowl, garnished with cashews and fresh cilantro.
NOTES
Nutrition
Flavourful and creamy. I was worried because the recipe didn’t come for salt. But there is so much flavour it’s amazing. Thank you.
Hi Linda, I made this soup today and followed your recipe. It was AMAZING!!!!! I loved the fact your recipe commands to saute the sweet potatoes first. I added the coconut oil when the potatoes where almost done and left it if a low-medium for another 10 minutes and then blended and let is simmer for another 5-10 minutes. It was so delicious. Thank you for sharing this recipe.
Wonderful recipe. The whole family loves it!
Made this today, following the instructions up until it started boiling. Then I left it to simmer all day in the crockpot. It was really, really good.
This looks delicious and I’d love to try it out! I was just wondering…my son has a nut allergy, could I simply omit the cashews or should I substitute it for something else? Thanks for any input you might have! 🙂
You can omit the cashews but the soup might be a little thin 🙂
Why would the soup be ‘thin’ if the cashew topping is omitted? Are some of the cashews supposed to be pureed with the vegetable mixture? Please clarify. Also, have you tried roasting the onion, sweet potatoes and seasonings instead of sweating them in dutch oven? Just wondering how to best enhance the flavor.
Hi Terry, I’m not sure why the comment of the soup being thin as the cashews are optional topping. None are to be pureed. I have not tried toasting those, but you can give it a go and let us know how it works out.