This creamy vegan sweet potato soup is simply comforting! With sweet potatoes, carrots, and just the right spices, it’s perfect for any chilly day.
Who knew soup could be so happy? I love curling up with a warm bowl and some crusty bread. Trust me, it’s like a hug in a bowl! 🥣
Making this soup is a breeze! Just chop, sauté, and blend—it’s surprisingly quick, and the flavors are out of this world. Your taste buds will thank you!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! They add natural sweetness and a creamy texture. If you can’t find sweet potatoes, butternut squash works beautifully as a substitute.
Coconut Milk: This is what makes the soup rich and creamy. You can swap it for almond milk or soy milk if you’re looking for a lighter option, but your soup will be less creamy.
Vegetable Broth: Homemade is great here for extra flavor, but store-bought works just fine. If you need a low-sodium option, there are many available that still taste fantastic.
Spices: Ground cumin and smoked paprika really elevate the flavor. If you don’t have smoked paprika, regular paprika is okay. Feel free to add other spices like curry powder for a twist!
How Do I Get My Soup Extra Creamy?
With just a few careful steps, you can achieve a silky, creamy consistency! Start by ensuring your sweet potatoes and carrots are well-cooked; they should be fork-tender before blending. This helps create a smoother purée.
- Using an immersion blender is my favorite method—it’s less messy! If using a regular blender, allow steam to escape; always blend in batches to avoid splatters.
- After blending, return the pot to low heat before stirring in coconut milk. This gently warms it without cooking it again, keeping the creaminess intact.
Follow these tips, and you’ll have a luscious soup that’s sure to impress!
Vegan Sweet Potato Soup
Ingredients You’ll Need:
- For the Soup:
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili flakes (adjust to taste)
- Salt and pepper, to taste
- For Garnish:
- Fresh cilantro leaves
- Croutons
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 25-30 minutes to cook, making a total of about 40 minutes to enjoy a warm, hearty meal. Perfect for a weeknight dinner or meal prepping for the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, around 5 minutes. This will give your soup a flavorful base.
2. Add Aromatics:
Next, toss in the minced garlic and let it cook for another minute. You’ll start to smell that delightful garlic aroma filling your kitchen!
3. Combine the Main Ingredients:
Now, add in your diced sweet potatoes and carrots, stirring everything together. It’s a colorful mix that’s full of nutrition!
4. Spice It Up:
Sprinkle in the ground cumin and smoked paprika. Stir for about a minute to let those spices bloom and fill the pot with fragrance.
5. Add the Liquid:
Pour in the vegetable broth and bring it to a boil. Afterward, reduce the heat and let it simmer until the vegetables are tender, which should take about 20 minutes.
6. Blend Until Smooth:
Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, puree the soup until smooth! If you don’t have one, carefully transfer it in batches to a conventional blender.
7. Add Coconut Milk:
Stir in the coconut milk, giving your soup that creamy texture. Season it with salt, pepper, and chili flakes to suit your taste.
8. Warm It Up:
Put the pot back on low heat to warm the soup through gently—avoid boiling it again!
9. Serve and Enjoy:
Now it’s time to serve! Ladle the soup into bowls, then add a swirl of coconut milk, a sprinkle of chili flakes, fresh cilantro leaves, and top with croutons for that delightful crunch. Enjoy your comforting vegan sweet potato soup!
Bon appétit! 😊
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to experiment with other vegetables like butternut squash, zucchini, or even cauliflower. Just keep in mind that cooking times may vary depending on what you choose. Make sure they are tender before blending!
Can I Store Leftover Soup?
Yes! Allow the soup to cool before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally.
Is This Soup Freezer-Friendly?
Definitely! This soup freezes well. Just make sure to let it cool completely, then store it in freezer-safe containers. It will last for about 3 months in the freezer. Thaw overnight in the fridge before reheating.
Can I Make This Soup Without Coconut Milk?
If you’re not a fan of coconut milk, you can replace it with almond milk, cashew cream, or even regular dairy milk if you’re not sticking to a vegan diet. Just note that it may slightly change the flavor and creaminess!