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    Home » Mains » Soups

    Vegan Sweet Potato Soup

    Originally Published: Apr 1, 2020 · Last Updated: Apr 1, 2020 by Ann · This post may contain affiliate links ·

    199 shares
    Jump to Recipe Print Recipe
    A bowl of sweet potato soup topped with peanuts, cilantro and sriracha with a spoon in it and text overlay
    A bowl of sweet potato soup and ingredients to make it with text overlay
    A bowl of sweet potato soup with the pot in the background

    This silky, 6-ingredient, naturally vegan sweet potato soup is ready in about 30 minutes. Thai-inspired and made with coconut milk, it's perfect topped with chopped peanuts, cilantro and sriracha.

    A bowl of sweet potato soup topped with cilantro, peanuts and sriracha

    I buy sweet potatoes every single week, whether I have specific plans for them or not. Because it's practically guaranteed that I will crave some kind of sweet potato dish at some point. 

    And if I don't use them, well they keep just fine for the following week.  And usually the one after. 

    Sweet potatoes are, of course, delicious any way you prepare them, but this velvety soup has rapidly become the recipe of the moment in my house. Since I always have a can of coconut milk in the pantry, it can happen on a moment's notice, and with minimal effort.

    In other words, it's recipe perfection, by my standards!

    How do I make this soup thicker or thinner?

    People have different tastes when it comes to preferred thickness for creamy soups. I would classify this one as being of medium thickness (see below photo). Definitely not pasty, but not runny either.  This is pretty subjective though.

    Your best bet for achieving the consistency you prefer is to start with less liquid than the recipe calls for, and add more at the end as needed. Because once blended, there's obviously no going back to remove liquid if it's thinner than you like.

    In this case, the recipe calls for 3 cups of vegetable broth. You could start with 2 cups. Then after blending, you can stir in more broth until it's just how you like it.

    A spoonful of soup with the bowl in the background

    How can I store this soup?

    It will keep for 3-4 days in the fridge or up to 3 months in the freezer in an airtight container.

    If you freeze it, the coconut milk may cause it to separate a bit when thawed, but a quick blitz with an immersion (or regular) blender should solve that. Here are some useful tips for freezing soup from Taste of Home. 

    How to Make Vegan Sweet Potato Soup Step-by-Step

    1. Grab these 6 ingredients.

    Ingredients for making vegan sweet potato soup

    2. In a large pot or dutch oven, heat 2 tablespoons of olive oil. Add the onion, garlic and ginger and cook, stirring occasionally until onions are softened.

    3. Add the cubed sweet potatoes and stir to combine.

    Onions cooking in a dutch oven and sweet potatoes added to pot with vegetable broth

    4. Add the broth and coconut milk. (If you prefer a thicker soup, add just two cups of broth instead of 3, and add more broth to taste after blending the soup).

    5. Bring to a boil, lower the heat and simmer for 20-25 minutes until sweet potatoes are very soft.

    6. Puree the soup using an immersion blender, or transfer in batches to a regular blender. Season the soup with salt and pepper to taste.

    Ingredients for sweet potato soup in a dutch oven and being pureed with an immersion blender.

    I love to top this sweet potato soup with cilantro, chopped peanuts and sriracha for a little heat. Green onions would be great too if you're not a fan of cilantro.

    A bowl of sweet potato soup topped with cilantro, chopped peanuts and sriracha

    Enjoy! xx

    More recipes you might like

    Check out the soup category for more easy soups!

    And if you love sweet potatoes, try

    Roasted sweet potato salad (my very favorite salad!) - VEGETARIAN

    Sweet potato chili - VEGETARIAN, VEGAN if you leave off the toppings

    Oven Roasted Sweet Potatoes with Brown Butter and Maple - VEGETARIAN

    Aaaaand if you’re looking for more easy dinner inspiration, follow me on PINTEREST, INSTAGRAM, FACEBOOK or TWITTER!

    A bowl of sweet potato soup topped with cilantro, peanuts and sriracha

    Vegan Sweet Potato Soup

    This silky, 6-ingredient, naturally vegan sweet potato soup is ready in less than 30 minutes. Thai-inspired and made with coconut milk, it's perfect topped with chopped peanuts, cilantro and sriracha.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Soup
    Cuisine: American, Thai
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6 servings
    Calories: 334kcal
    Author: Ann Otis

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion chopped
    • 2 cloves garlic minced
    • 1 tablespoon chopped fresh ginger or ½ teaspoon ground ginger
    • 6 cups peeled and cubed sweet potato about 3 medium
    • 3 cups vegetable broth *see note
    • 15 oz can coconut milk
    • salt and pepper to taste
    • Optional toppings: sriracha, chopped cilantro or green onions, chopped roasted peanuts
    US Customary - Metric

    Instructions

    • In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
    • Stir in the sweet potatoes, and add the vegetable broth and coconut milk. Simmer 25-30 minutes until the sweet potatoes are completely soft.
    • Puree with an immersion blender, or process in a regular blender in batches. Season to test with salt and pepper.
    • Top with sriracha, cilantro and chopped peanuts if desired.

    Notes

    *If you prefer a thicker soup, start with 2 cups of broth, and stir in more after blending until desired consistency is reached.
    Storage:
    This soup will keep for 3-4 days in the fridge or up to 3 months in the freezer in an airtight container.
    If you freeze it, the coconut milk may cause it to separate a bit when thawed, but a quick blitz with an immersion (or regular) blender should solve that.
     

    Nutrition

    Calories: 334kcal | Carbohydrates: 34g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Sodium: 555mg | Potassium: 661mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19119IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
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    199 shares

    Reader Interactions

    Comments

    1. Amy

      September 02, 2021 at 3:08 pm

      5 stars
      Thanks so much for this recipe!!

      Reply
      • Ann

        September 04, 2021 at 2:34 pm

        Thank YOU for taking the time to let me know you enjoyed it! It means the world 🙂

        Reply

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    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
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