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.
This soup tastes amazing, I really loved it and now I am hooked and trying other soups. Thank you so much.
So glad you loved it Sharon! Thanks for the awesome review!
I made this soup today and added the juice of one lime at the end. It is delicious, thank you for another great recipe!
Awesome! Thanks for sharing Chris!
This is the best I’ve ever made. Even though I didn’t have all the ingredients (I used soya milk instead of coconut cream, peanut butter instead of almond and only 1/3 a red onion instead of a whole one), it has come out beautifully and received great compliments. It really is absolutely delicious. Thank you for sharing such a great recipe! X
Thanks so much Lucy!
Love this recipe! I’ve made it twice now and it’s fast becoming a family favorite. The first time I didn’t have ginger so I used celery. It still came out wonderfully. Also, I’ve substituted peanut for almond butter and only partially blended the soup. My finished product is still quite creamy and thick. Oh, I didn’t have nutmeg for the first go-round and I used partially dried basil and parsley. It worked very well. This recipe is fairly easy and makes for great comfort food! I highly recommend it.
Thanks Drew!
This is delicious. I used masala spice, almond milk, peanut butter and organic honey for my soup.
This was amazing! I used reduced fat coconut milk and it was still so creamy and delicious! I also probably doubled or tripled the ginger and garlic as I am a big fan of both. Thanks so much for sharing this scrumptious recipe!
This turned out great! I had some broth leftover from gluten free noodles I had boiled several days ago, so I used that in place of vegetable broth. Also used coconut milk instead of cream (because that’s what I had) and it was delicious! My husband was really impressed and couldn’t figure out what about it was so good…he kept asking if there was bacon grease in it. The almond butter was the secret ingredient I think. I would have never thought to put it in soup. So yummy!!
Awesome! So happy to hear that! Thanks Hilary!
This recipe is easy to make. I’ve made it many times for my family and its always a hit.
Awesome, thanks so much Alice!
Can it made without nut butter?
Sure!
Great recipe. Loved the thickness and richness. I added a couple of smallish potatoes for some carbs and 1/4 teaspoon of cumin and turmeric because I love them. Loved the idea of adding nut butter at the end, makes it really creamy. I used peanut butter. Thank you!
So glad you enjoyed it Sean! Thanks for sharing and the great review!
This was really good. My family all had seconds! It’s all gone!
Love love love it.
Super easy. Didn’t have minced ginger – added a little extra nutmeg.
Love love love it.
Thank you.
Fantastic! Thanks so much for sharing!
I have made this soup about five times in a month. Absolutely love it. Now that it is heading towards winter I will be making it more. Fantastic soup. Delicious flavours and love the texture!!
So happy to hear that Natalie! Thanks a million!
Extremely creamy recipe, even after I added more stock! I made as is but didn’t have ginger. I used pb (no almond) and added some chopped chipotle and adobo sauce to add a lil heat. Also, I recommend adding scallions in to replace cilantro. It is the only herb I had on hand but was great!
So glad you enjoyed it! Thanks for sharing! 🙂
How long does it last in the freezer? 🙂 I’m planning on making this soon and want to at least know since I probably won’t eat all of it in one sitting lol
Hi Jenny, up to 3 months in the freezer! 🙂
Delicious! Very filling. Awesome for meal-prepping.
Awesome! Thanks Nasja. 🙂