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Vegan sweet potato soup in a white bowl.
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4.98 from 37 votes

Vegan Sweet Potato Soup

This creamy vegan sweet potato soup is so rich and delicious and makes wonderful comfort food. Hearty, filling and satisfying.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
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

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