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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.
Course Soup
Cuisine American, Thai
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 334kcal
Author Ann Otis


  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh ginger or 1/2 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


  • 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.


*If you prefer a thicker soup, start with 2 cups of broth, and stir in more after blending until desired consistency is reached.
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.


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