This creamy vegan sweet potato soup is so rich and delicious and makes wonderful comfort food. Hearty, filling and satisfying.
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.
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.
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!
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.
More Delicious Vegan Soup Recipes
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Creamy Vegan Potato Soup
- Vegan Pumpkin Soup
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Sweet Potato Soup
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
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
- You can switch coconut cream for full fat, canned, unsweetened coconut milk if you prefer. Light coconut milk would also be an option.
- You can switch for a different nut butter such as peanut butter or cashew butter.
- 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.
- Leftovers keep well in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months.
Edward says
Thank you for everything 🙂
Alison Andrews says
You’re so welcome Edward! Thanks so much for the 5* 🙂
Julie says
Could I substitute tahini for the nut butter?
Alison Andrews says
Hi Julie, you can substitute peanut butter, I’m not sure about tahini, as it might be too strong tasting for this particular recipe, though if you want to try it, let us know how it goes! You can also just omit it altogether if you like. 🙂
Lauren says
A bit too peanut buttery. I’ll use less next time. I love a good Thai flavor with the coconut and peanut but it was a little much. Otherwise a simple beautiful soup!!!!
Kimberly says
I can’t wait to make this one ?
Kimberly says
I really want to make this soup I only have 2 large sweet potatoes right now . Can I use it instead of four if so how will it be
Alison Andrews says
You can, if anything it will just result in a thinner soup. Since sizes of sweet potatoes vary a lot and my idea of large may not be the same as yours, if yours are really large they might be the right amount anyway if you weigh them. All the best! 🙂
Sam says
Love it, Love it, Love it!!!!
Carol Alioto says
I love this soup. I didn’t have coconut milk so I used sweetened condensed milk. Didn’t have the nut butter so I added peanut butter. was so good.
Alison Andrews says
So glad to hear it was good! I’m a little surprised about the condensed milk but as long as it was good that’s all that matters! 🙂
Tim says
Just wondering what could be used instead of ginger (for this and other recipes generally) – unfortunately I am one of a very low number of folks with a rather severe ginger allergy.
Alison Andrews says
Hi Tim, you can leave it out, it won’t have any major impact and will still taste great! 🙂
Laura says
Love the texture. I Used almond milk and added teaspoon of vanilla extract.
Very delicious!!!!
Debbie says
Can this soup be frozen?
Alison Andrews says
Sure! 🙂
Linda Heywood says
Who makes a new recipe to serve to guests? I did this time.. I made this soup for a big family dinner and it was a raving hit! I followed the recipe as it is, though I used a 1/2 drop of ginger essential oil instead of the ginger I didn’t have. I will definitely make it again, and am sending the recipe and website to those who requested it at the party. YUM!!!
Funny story! The family dinner I took this to was a soup pot-luck. Someone else brought taco soup and had a bowl of chips next to my creamy, beautiful pot of Vegan Sweet Potato Soup. From the back of the line, I heard someone up front laughing and exclaiming, “This isn’t nacho cheese!” We all laughed and I promptly moved the chips to the other side of the pot of taco soup. Haha.
Alison Andrews says
So glad it was a hit! And a success on the first try too. 🙂 Haha, yes, it would look a little like nacho cheese if right next to the corn chips! ? Thanks a million for the awesome review Linda. 🙂
Kira Bradshaw says
This soup came out beautifully! Thank you so much!
Alison Andrews says
So glad to hear that Kira! Thanks for the great review. 🙂
Jessica says
Any suggestions for making this nut free? :/ looks delicious
Alison Andrews says
Hi Jessica, you can leave out the almond butter, it’s not a necessity. And then you could switch the coconut cream for another vegan cream of your choice, I’m not sure what options you have, or just use a plant based milk of your choice instead. It will be less rich but still delicious. 🙂
Carleigh Carroll says
This soup came out perfectly. I served with vegan cornbread. Perfect Autumn pair. Delish!!
Alison Andrews says
Ooooh yum! Cornbread with this would be divine! Thanks so much for sharing. 🙂
sheenam | thetwincookingproject.net says
I have never made sweet potato soup in my life. This looks so delicious!! Trying out very soon.