• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers

    Vegan Sweet Potato Soup

    Published: Sep 22, 2018 Updated: Jun 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Sweet Potato Soup

    This creamy vegan sweet potato soup is so rich and delicious and makes wonderful comfort food. Hearty, filling and satisfying.

    Vegan sweet potato soup topped with black pepper and fresh cilantro in white bowls.

    This vegan sweet potato soup is thick, creamy, hearty and makes the ultimate comfort food!

    It’s definitely filling enough to be all you need for a good dinner and making it is so super easy that really, why wouldn’t you?

    It also has a little secret ingredient (secret? no, it’s not secret at all, of course I’m going to tell you) that takes this soup to next level delicious.

    The not-secret-at-all ingredient is almond butter! Since putting peanut butter in our super ultra delicious vegan carrot soup, I was inspired to try some almond butter with this sweet potato soup, and it worked like a charm.

    Creamy sweet potatoes and coconut cream blended with the rich, roasted flavor of almond butter. It works.

    Vegan sweet potato soup in a white bowl.

    How To Make Vegan Sweet Potato Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a large pot with chopped onion, crushed garlic and minced ginger and sauté until the onions are softened. 
    • Add cayenne pepper and nutmeg and sauté with the onions. 
    • Add chopped carrot and peeled and chopped sweet potato and toss together with the onions and spices. 
    • Add vegetable stock and coconut cream and bring to the boil. Reduce the heat, cover the pot and leave it to simmer until the potatoes and carrots are soft and cooked. 
    • Add almond butter and stir in. 
    • Blend with an immersion blender directly in the pot, or if you don’t have an immersion blender, transfer it in stages to your blender jug and blend until smooth. When it’s all blended return it to the pot. 
    • Add sea salt and black pepper to taste. 
    Step by step process photo collage of making vegan sweet potato soup.

    Chef’s Tips

    As you can see this soup is thick! It’s super filling and rich and creamy. We used coconut cream, but coconut milk is also an option. If you prefer to use coconut milk then a full fat variety is going to be the tastiest for this soup, as it’s meant to be a very rich and creamy soup.

    A light coconut milk would do the job but wouldn’t be as delicious and the soup would be a thinner consistency as well.

    If you prefer your soups to be thinner, then use an extra 1-2 cups of vegetable stock during the cooking process. 

    We used almond butter in this soup which works wonderfully well, but other nut butters that would also work in this sweet potato soup are peanut butter or cashew butter. Those also have a flavor balance that would blend well with this soup, but experiment with others if you like!

    Serve it with some black pepper sprinkled on top and some fresh cilantro. We found a delicious sweet potato bread that we used for dipping which was too good!

    Vegan Sweet Potato Soup topped with black pepper and fresh cilantro in white bowls.

    Storing and Freezing

    Leftovers keep very well in the fridge for 3-4 days and can be easily reheated, so don’t be intimidated by the fact that this is a big pot of soup, you’ll easily get through it over a few days. 

    It is also freezer friendly if you’d like to freeze it. 

    A freshly dipped slice of bread hovering over a bowl of vegan sweet potato soup.

    More Delicious Vegan Soup Recipes

    1. Vegan Broccoli Cheese Soup
    2. Vegan Potato Leek Soup
    3. Creamy Vegan Potato Soup
    4. Vegan Pumpkin Soup
    5. Vegan Butternut Squash Soup
    6. Vegan Cream of Mushroom Soup
    Vegan sweet potato soup in a white bowl with a spoon and fresh cilantro.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan sweet potato soup in a white bowl.

    Vegan Sweet Potato Soup

    This creamy vegan sweet potato soup is so rich and delicious and makes wonderful comfort food. Hearty, filling and satisfying.
    5 from 32 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 521kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Minced Ginger
    • ¼ teaspoon Cayenne Pepper
    • ¼ teaspoon Nutmeg
    • 2 Large Carrots Chopped
    • 4 Large Sweet Potatoes (2.6 pounds / 1200g) Peeled and Chopped
    • 2 cups Vegetable Stock (480ml)
    • 14 ounces Canned Coconut Cream (400ml) Unsweetened
    • ¼ cup Almond Butter (63g)
    • Sea Salt and Black Pepper To Taste

    For Serving:

    • Cilantro
    • Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add olive oil to a large pot with chopped onion, crushed garlic and minced ginger and sauté until the onions are slightly softened.
    • Add in the cayenne pepper and nutmeg and sauté.
    • Then add in the chopped carrot and sweet potato and toss with the onions and spices.
    • Add in the vegetable stock and coconut cream, bring to the boil and then reduce the heat, cover the pot and leave to simmer until the sweet potatoes are soft and cooked.
    • Add in the almond butter and stir it in.
    • Blend with an immersion blender or by transferring to your blender jug in stages and then returning to the pot.
    • Add sea salt and black pepper to taste.
    • Serve with a sprinkle of black pepper and some fresh cilantro.

    Video

    Notes

    1. You can switch coconut cream for full fat, canned, unsweetened coconut milk if you prefer. Light coconut milk would also be an option.
    2. You can switch for a different nut butter such as peanut butter or cashew butter.
    3. This soup is thick, so if you prefer your soups to be thinner, then use an extra 1-2 cups of vegetable stock during the cooking process.
    4. Leftovers keep well in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Serve | Calories: 521kcal | Carbohydrates: 57g | Protein: 9g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 459mg | Potassium: 1166mg | Fiber: 10g | Sugar: 13g | Vitamin A: 36369IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Thousand Island Dressing
    Vegan Nacho Cheese »
    14.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Myra says

      November 01, 2022 at 11:48 pm

      I loved your vegan sweet potato soup. I added a red apple and a carrot. It was so good. Thank you. Can’t wait to try more of your recipes. 😊

      Reply
      • Alison Andrews says

        November 03, 2022 at 10:50 am

        Thanks Myra!

        Reply
    2. Kay says

      October 03, 2022 at 12:59 am

      This is delicious! I had 1 large and 2 medium-sized sweet potatoes and the result was still very thick so I added more veg broth to thin it out– at least 1/2 cup more. The amount of heat with the cayenne is just right. I added a swirl of toasted sesame oil for serving but it tastes great without it too.5 stars

      Reply
      • Alison Andrews says

        October 04, 2022 at 11:13 am

        Thanks for the awesome review Kay, so glad it turned out great.

        Reply
    3. Jenna says

      June 12, 2022 at 3:33 am

      Best soup I’ve ever had. It’s so easy to make! I also added cinnamon. I was worried I’d have too much soup but it’s so tasty, now I’m worried I won’t have enough! Thanks so much for sharing this recipe 😊5 stars

      Reply
      • Alison Andrews says

        June 13, 2022 at 12:43 pm

        That’s awesome Jenna, thanks so much for the wonderful review.

        Reply
    4. Steve says

      April 30, 2022 at 6:40 am

      Another winner thanks.5 stars

      Reply
      • Alison Andrews says

        May 03, 2022 at 10:03 am

        Thanks Steve!

        Reply
    5. Rayhana says

      February 12, 2022 at 12:57 am

      I made this using around 650g of sweet potato as that’s all I had. Added extra garlic too. I added a little cajun seasoning and a sprinkle of chilli flakes as I was making it for my toddler who has allergies. Didn’t have coconut milk so used oatly barista vegan milk and cashew butter as my toddler is allergic to peanuts. For myself I’m going to sprinkle salt to taste and chilli flakes. But overall, even without the extra salt it’s delicious and so easy to make! I think because I used less potatoes, it wasn’t too thick but the perfect consistency. I used an immersion hand blender. I didn’t have veg stock so added a few vegetables into a pot of boiling water with some frozen chicken skin pieces and seasoned it a little. I used that as my stock.5 stars

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:54 pm

        Awesome, so glad you enjoyed it!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!