Published: · Modified: by Gaby Dimova · This post may contain affiliate links · 2 Comments
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This healthy sweet potato soup recipe is one of my favorite soups to have when the weather starts to get colder. It's such an easy recipe made with wholesome ingredients, and it's completely plant-based. It's got a natural sweetness from the sweet potatoes and carrots, and a creamy, luxurious texture. It's also naturally gluten-free.
Making the soup vegan
This delicious soup is full of nutrients. Even though it's completely plant-based, it's got a creamy texture, without the dairy. It's made with simple ingredients, all of which are either pantry staples, or you can easily find them at your local grocery store. It's not too different from non-vegan sweet potato soup, with the main difference being that we are going to replace the heavy cream with canned full-fat coconut cream.
What you will need to make this creamy sweet potato soup recipe
Soup Ingredients
- olive oil
- onion
- fresh garlic cloves
- sweet potatoes
- carrots
- coconut milk (from a can)
- vegetable broth
- lime
- grated fresh ginger
- paprika
- turmeric
- curry powder (optional)
- salt and black pepper
Garnish options
Here are some delicious garnish options you can top your soup with! I went with the first four listed.
- coconut milk (swirled on top)
- olive oil or chili oil
- red peppper flakes
- fresh basil
- pumpkin seeds
- croutons
- naan bread
Equipment
- large pot
- immersion blender/ stick blender or a regular blender
- knife, vegetable peeler and cutting board
- bowls and spoons to serve
The full ratios as well as the nutrition facts are listed in the recipe card at the bottom of the post.
If you try this recipe and like it, please consider leaving a star rating and a comment, it really helps me support the blog and the free recipes I provide (:
How to make your healthy sweet potato soup recipe
Start by chopping the onions, garlic, sweet potatoes, and carrots.They do not have to be chopped perfectly, since we will be blending them at the end. You want to roughly chop the vegetables smaller so that they cook faster.
Add the olive oil, garlic, and onion to a large soup pot and cook for 3-5 minutes over medium heat. Add the sweet potatoes & carrots along with the coconut milk, vegetable stock, lime juice, ginger, paprika, turmeric, salt, and pepper.
Cover the pot & cook on high heat for about 30-35 minutes, until the vegetables are soft enough so that you can easily stick a fork through them. Stir occasionally.
After the vegetables are soft, blend everything either by using an immersion blender, or transferring the soup to a food processor.
Note: I have tried blending this soup with an immersion blender, in my Vitamix, and my Nutribullet. Even though my Nutribullet is the smallest blender I have and I had to blend the soup in portions, I found that this blender gives me the smoothest and creamiest texture. Sometimes it can be a bit chunky if I just blend it in with an immersion blender (even though that's how I did it this time)!
Pour your creamy soup into bowls & enjoy!
My favorite toppings for this soup are fresh basil, a swirl of coconut cream, a little olive oil, and red pepper flakes for a kick of heat. If you wanted a little added crunch, pumpkin seeds are a great high-protein option.
You can also dip some delicious toasted crusty bread or toasted naan bread in the soup.
Video
More sweet potato recipes
- sweet potato brownies
- vegan queso dip
- ube (purple sweet potato) cheesecake
More vegan soup recipes
- vegan tomato soup
- vegan minestrone soup
Healthy Sweet Potato Soup Recipe
Gaby Dimova
This healthy sweet potato soup recipe is vegan, naturally gluten free, and made with wholesome ingredients. It's creamy, cozy, and delicious!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 4 bowls
Calories 371 kcal
Equipment
immersion blender or food processor
large pot
Ingredients
- 2-3 tbsps olive oil
- ½ onion
- 2 cloves garlic
- 16 oz sweet potatoes
- 16 oz carrots
- 1 can coconut milk
- 5-6 cups vegetable broth
- juice of ½ lime
- 1 tablespoon grated ginger
- ½ tablespoon paprika
- ½ tablespoon turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Start by chopping the onions, garlic, sweet potatoes, and carrots.
Add the olive oil, garlic, and onion to a pot and cook for 3-5 minutes over medium heat. Add the sweet potatoes & carrots along with the coconut milk, broth, lime juice, ginger, paprika, turmeric, salt and pepper.
Cover the pot & cook on high heat for about 30-35 minutes, until the vegetables are soft enough so that you can easily stick a fork through them. Stir occasionally.
After the vegetables are soft, blend everything either by using an immersion blender, or transferring the soup to a food processor.
Pour into bowls & enjoy! This makes 4 servings.
Video
Notes
You can add more or less broth, depending on if you like your soup thicker, or runnier. For this recipe, I wanted to get a consistency that's right in the middle, so if you use this amount, your soup should be neither too thick nor too runny.
Nutrition
Calories: 371kcalCarbohydrates: 37gProtein: 4gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1531mgPotassium: 856mgFiber: 7gSugar: 13gVitamin A: 28557IUVitamin C: 12mgCalcium: 77mgIron: 3mg
Keyword sweet potato carrot soup
Tried this recipe?Let us know how it was!
How to store the soup
Store the soup in an airtight container in the fridge for 4-5 days.
Can I freeze this soup?
You can freeze the soup by placing it in a freezer-safe container and placing it in the freezer. When you're ready to enjoy it, allow it to thaw slightly at room temperature, then place it in a soup pot and cook it until it's defrosted and it's nice and warm.
What to serve with this healthy sweet potato soup recipe
A great side dish to serve with this soup be some vegan grilled cheese, or toasted naan bread.
