Vegan Sweet Potato Soup Recipe

Vegan sweet potato soup served in a bowl.

4.85 from 20 votes

Experience the magic of our Vegan Sweet Potato Soup! With its rich spices and wholesome ingredients, it's the ideal quick-fix for a hungry family, bringing creamy comfort to your table in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Soups & Stews

Cuisine: Indian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings:

Calories: 360kcal

Author: Linda

Ingredients

For the Soup

2 tablespoons coconut oil or substitute olive oil, divided
1 medium yellow onion peeled and chopped
1 tablespoon garam masala
3/4 teaspoon ground turmeric root
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
2 large sweet potatoes peeled and diced
2 cups low-sodium vegetable broth or chicken broth
1 14.5 oz can coconut milk
1 teaspoon salt

For Garnish

1 cup toasted cashews chopped
1/2 cup cilantro roughly chopped

Instructions

Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and sauté for 3-5 minutes until lightly browned. Add the onion and the other tablespoon of oil and continue to cook for another 1-2 minutes until softened.
Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and sauté for 30 seconds until fragrant. Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer for 10 minutes or until the vegetables are tender.
Transfer the soup to a countertop blender and purée, being careful not to let the steam blow the top off the blender.
Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed.
Serve in a bowl, garnished with cashews and fresh cilantro.

Notes

Store the Vegan Sweet Potato Soup in an airtight container or a mason jar in the refrigerator, where it will stay good for up to 5 days. If you choose to freeze it in a mason jar, make sure to leave some space at the top for expansion. Store it this way for up to 3 months.

When ready to eat, thaw it in the refrigerator overnight. To reheat, simply warm the soup in a saucepan over medium heat until hot. Stir it occasionally. If the soup has thickened in storage, you may add a little water or vegetable broth to adjust its consistency.

Nutrition