Vegan Sweet Potato Soup

This vegan sweet potato soup is lusciously smooth, comforting, and soul-warming! It features antioxidant-rich sweet potatoes, savory aromatics, coconut milk, smoked paprika, and red pepper flakes. Enjoy this one-pot meal as a nourishing lunch or dinner during the cold weather months!

🧡 Why you’ll love this recipe

• Ready in 30: We know you have a busy schedule, and that’s why we’ve made sure this recipe comes together in 30 minutes and in just one pot!
• Nutrient-dense: Each bowl of this vegan sweet potato soup is full of antioxidants, like beta carotene from sweet potatoes, which help support healthy vision.
• Creamy without the cream: The addition of coconut milk creates the creaminess we all love in our soups, without the need for dairy!
• Great for any occasion: Whether you’re whipping up a quick weeknight meal or hosting dinner guests, this vegan sweet potato soup will fit right in! Dress it up or down with your favorite garnishes.

If you love warming bowls like vegan sweet potato soup, you should check out our vegan pumpkin soup, butternut squash soup, vegan potato soup, and chickpea soup.

🍠 Creamy vegan sweet potato soup

Now that the weather is cooling off, we’ve been making this vegan sweet potato soup on repeat! It’s silky-smooth, slightly spicy, and unbelievably satisfying. Plus, it’s all made in one pot so cleanup is a breeze!

The sweet potatoes are perfectly balanced by a kick of red pepper flakes, garlic, and ginger. And smoked paprika adds a hint of smokiness that makes the soup feel more robust and hearty.

Our favorite part of this recipe is the leftovers! Once the soup spends the evening in the fridge, the flavors develop and meld together even more. So, if you have a busy week ahead or want quick access to healthy meals, we suggest making a double batch!

🛒 Ingredients & substitutions

• Olive oil: Used to sauté the mirepoix and add a rich flavor. Use extra-virgin olive oil or another neutral vegetable oil like avocado, sunflower, or safflower.
• Mirepoix: The combination of diced white or yellow onions, carrots, and celery adds a hint of sweetness and savory depth, building the foundational flavor. You can also use shallots or leeks.
• Garlic: Provides a robust, aromatic punch to the soup. We strongly recommend using fresh garlic cloves, but a teaspoon of garlic powder will work in a pinch.
• Ginger: Imparts a zesty spice and mild sweetness that perfectly contrasts with the creamy elements. No fresh ginger? Try ground ginger or galangal instead.
• Red pepper flakes: Introduces a gentle heat that balances the sweet potatoes. You can also use cayenne pepper or a chopped fresh chile, or omit them if you’re sensitive to spice.
• Smoked paprika: Adds a deep, smoky undertone that rounds out this soup. Regular paprika, hot paprika, or sweet paprika will all work as well.
• Sweet potatoes: Provide a creamy texture and natural sweetness. We suggest using orange varieties like Garnet, Heirloom, and Jewel. White sweet potatoes will work, but the color won’t be as vibrant. You can also use butternut squash.
• Vegetable broth: Enhances the soup’s savory depth of flavor. You can use an equivalent amount of water or add a veggie bouillon cube.
• Bay leaf: Imparts a subtle, herbal aroma, rounding out the flavors. If you don’t have any bay leaves on hand, a pinch of dried thyme will also work.
• Coconut milk: Creates a creamy, velvety-smooth texture. Make sure you’re using full-fat coconut milk from a can for the creamiest results. You can also use vegan heavy cream.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan sweet potato soup

Step 1: Cook the mirepoix

Begin by heating the olive oil and sautéing the onions, carrots, and celery. The secret to a flavorful soup is in this step! Keep an eye on the heat and adjust it as needed to prevent the vegetables from browning (you’re just looking for tender and translucent).

Step 2: Add the aromatics

When your mirepoix is looking ready, stir in the garlic and ginger for another minute or so. Add the red pepper flakes and smoked paprika, stirring until they’re fragrant. These spices infuse the soup with a warmth that’s perfect for chilly days!

Step 3: Simmer the soup

Pop in the cubed sweet potatoes, vegetable broth, and bay leaf, then let the soup simmer until the cubes are fork-tender. The longer it simmers, the more the flavors develop!

Step 4: Blend the soup

When everything is nice and tender, it’s time to blend! For a complete one-pot meal, use an immersion blender. Alternatively, a standalone blender will work as well. Just add it back to the pot once it’s smooth.

Step 5: Final touches

Stir in the coconut milk, then taste and season your vegan sweet potato soup with salt and pepper to your liking. Serve it warm with your favorite garnishes and sides. Happy eating!

If you have questions about this vegan sweet potato soup recipe, check out our FAQs or leave a comment down below!

🍞 What to serve with vegan sweet potato soup

Complementing this creamy vegan sweet potato soup with the right garnishes can seriously elevate your dining experience! Here are some of our favorites:

• Extra coconut milk
• Dairy-free sour cream
• Coconut yogurt
• Vegan heavy cream
• Toasted pumpkin seeds
• Red pepper flakes
• Vegan garlic bread
• Dairy-free bread
• Sourdough croutons

🌡️ Storage & reheating

The great thing about this vegan soup with sweet potatoes is that it stays fresh in the fridge and freezer, making it perfect for meal prep! Just follow these storage and reheating tips:

• Fridge: Once cooled, store the soup in an airtight container for up to 4 days.
• Freezer: Transfer the fully-cooled soup to freezer-safe bags, mason jars, or containers, leaving room at the top. It can be frozen for up to 3 months this way.
• Reheating: Gently reheat the soup in a saucepan over low-medium heat. If it’s too thick, add a bit of vegetable broth or water to get the desired consistency.
• Prep ahead: Chop all the veggies in advance and store them in the fridge in containers or freezer bags. This will shave off even more time on your cooking day.

♻️ Variations

• Sweet spices: Test out some ground cinnamon or nutmeg in your soup.
• Herbs: Incorporate dried herbs like thyme, rosemary, sage, or oregano.
• Indian-inspired: Add curry powder, turmeric, coriander, or garam masala.
• Legumes: Try mixing in cooked black beans, chickpeas, red lentils, or brown lentils to add fiber and a buttery texture.
• Tofu: Serve your vegan sweet potato soup with cubed and roasted tofu or tempeh for an extra hit of plant-based protein.
• Roasted potatoes: Roast the sweet potatoes for a deeper caramelized flavor.
• Mushrooms: Sauté mushrooms with the mirepoix for an earthy touch.
• Grains: Serve your vegan sweet potato soup over cooked quinoa or rice for a more filling meal.
• Nutty: Swirl in some almond butter or cashew butter for added depth.

🧑‍🍳 Top tips

• Use fresh ginger: We highly recommend using fresh ginger for the best flavor.
• Grind your own spices: Buy whole spices and grind them yourself in a spice grinder whenever possible for a brighter, more aromatic flavor.
• Blending: Let the soup cool slightly before blending it to prevent any splatters or blender mishaps.
• Consistency: You can adjust the thickness of the soup with more vegetable broth or coconut milk if needed.
• Simmer on low: Simmering the soup on low helps retain its vibrant color and essential nutrients.
• Remove the bay leaf: Don’t forget to remove your bay leaf before blending!

💬 FAQ

🍴 More soup recipes

Looking for more warming soups and stews like this vegan sweet potato soup recipe? Here are some we think you’ll love:

• Vegan Split Pea Soup: A healthy, hearty, and comforting meal.
• Sopa de Frijoles: Inspired by the bold flavors of Northern Mexico and Southern Texas.
• Fava Bean Soup: A high-protein recipe packed with savory herbs and spices.
• Vegan Potato Leek Soup: Bursting with silky, creamy, and savory flavors.
• Vegan Pumpkin Chili: Hearty chili flavors combined with pumpkin purée.
• Vegan Lentil Soup: A rich, satisfying, and comforting recipe.

Easy Vegan Sweet Potato Soup

Justine Drosdovech

This vegan sweet potato soup is lusciously smooth, comforting, and soul-warming! It features antioxidant-rich sweet potatoes, savory aromatics, coconut milk, smoked paprika, and red pepper flakes.

5 from 34 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine American, Gluten-Free, Vegan

Servings 6 servings

Calories 162 kcal

Equipment

• Chef's knife
• Cutting board
• Stockpot
• Spatula
• Measuring cups

Ingredients

 

1x2x3x

US Customary – Metric

• ▢ 2 tablespoons olive oil (extra-virgin)
• ▢ ½ large (1 heaping cup) white or yellow onion (chopped)
• ▢ 1 large (½ cup) carrot (chopped)
• ▢ 1-2 stalks (½ cup) celery (chopped)
• ▢ 3-4 cloves garlic (minced)
• ▢ ¾- inch piece of fresh ginger (grated)
• ▢ ¼ – ½ teaspoon red pepper flakes
• ▢ 1 teaspoon smoked paprika
• ▢ 1 ½ pounds (~3 medium) sweet potatoes (peeled and cubed)
• ▢ 4-5 cups vegetable broth
• ▢ 1-2 bay leaves
• ▢ 1 can full-fat coconut milk (reserve ~⅓ cup for serving)
• ▢ Salt & pepper to taste

For serving optional

• ▢ Extra coconut milk
• ▢ Dairy-free sour cream
• ▢ Toasted pumpkin seeds
• ▢ Red pepper flakes

Instructions

 

• Heat the olive oil in a Dutch oven or large pot over medium. Once hot, add the chopped onions, carrots, and celery. Cook the mirepoix for 7-8 minutes, or until the onions are translucent and the other veggies are tender.
• Add the garlic and ginger, stirring to incorporate for about 1 minute, followed by the red pepper flakes and smoked paprika. Stir to combine and open up the spices for another minute or so.
• Add the cubed sweet potatoes, 4 cups of vegetable broth, and the bay leaf. Bring the soup to a boil, then lower the heat to a simmer for 20 minutes until the sweet potatoes are fork-tender.
• Use an immersion blender or transfer the soup to a standalone blender and mix the soup until smooth and creamy.
• If you’ve used a standalone blender, add the mixture back to the pot and stir in the canned coconut milk. Taste and season the soup with salt and pepper to your liking. You can also add more vegetable broth if you prefer a thinner consistency.
• Serve your vegan sweet potato soup with a drizzle of coconut milk, dairy-free sour cream, toasted pumpkin seeds, or red pepper flakes. Happy eating!

Notes

• Use fresh ginger: We highly recommend using fresh ginger for the best flavor.
• Grind your own spices: Buy whole spices and grind them yourself in a spice grinder whenever possible for a brighter, more aromatic flavor.
• Blending: Let the soup cool slightly before blending it to prevent any splatters or blender mishaps.
• Consistency: You can adjust the thickness of the soup with more vegetable broth or coconut milk if needed.
• Simmer on low: Simmering the soup on low helps retain its vibrant color and essential nutrients.
• Remove the bay leaf: Don’t forget to remove your bay leaf before blending!
• Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 28.2g | Protein: 2.2g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 705.2mg | Potassium: 475.5mg | Fiber: 4.3g | Sugar: 7.3g | Vitamin A: 18646.4IU | Vitamin C: 5.1mg | Calcium: 47.6mg | Iron: 0.9mg

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Justine Drosdovech

Food writer at Broke Bank Vegan | Website |  + postsBio

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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