Publised on 07/11/2024. Last Updated on 06/12/2024 by Richard
A smooth, warming Vegan Sweet Potato Soup that’s completely coconut-free. Packed with comforting spices, it's also high protein and high fibre thanks to my homemade tofu cream! It's ready to eat in 20 minutes and goes great with freshly baked vegan dinner rolls with lashings of homemade vegan butter!
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Creamy, vibrant, and utterly satisfying—this Vegan Sweet Potato Soup brings all the cosy vibes without the usual coconut cream or store-bought vegan cream. Thanks to silken tofu and sweet potatoes, this creamy soup is incredibly smooth and deliciously rich, all without dairy or coconut. That sweetness and gently spiced vibe is inspired by my vegan roasted sweet potatoes recipe, except in a deliciously smooth soup! It’s coconut-free and dairy-free option but still luxuriously creamy.
It's also one of the easiest and quickest vegan soup recipes out there (ideal for a Thanksgiving starter)! I'm going to show you (with step-by-step instructions) how to whip up this bowl of golden goodness in 20 minutes. So next time you're craving a comforting bowl of something warm on a chilly evening you'll have this vegan version of a classic sweet potato soup recipe ready to go.
Difficulty Level 🥑
🥑 One Avocado (Very Easy). This Vegan Sweet Potato Soup gets an easy rating because it’s as straightforward as it gets! You’ll need a large pot, an immersion blender or regular blender, and a handful of simple ingredients. No tricky techniques or rare ingredients!
Ingredients You’ll Need (With Substitutions)
Here’s a quick rundown of the main ingredients that make this soup ultra-creamy and wholesome. Scroll down for the full recipe at the bottom if you’re in a rush!
- Olive Oil: This is my go-to for a bit of sautéed richness, bringing out all the flavours in the onion and garlic. Sub for vegan butter or any other neutral oil.
- Onion & Garlic: Because we're blending the soup, there's no need to finely chop or mince these two. Just roughly dice the onions and crush the garlic with the side of a knife.
- Sweet Potatoes: The star of the show! They bring a natural sweetness and vibrant colour to the soup, making it smooth and hearty. Sub for pumpkin or butternut squash, for a similarly delicious fall soup.
- Spices (Ginger, Coriander, Smoked Paprika): A mix of warm spices for a smoky flavour and just the right amount of spice. Sub the paprika for some cayenne pepper, if you like it spicy!
- Silken Tofu: The secret ingredient for that silky smooth texture without any dairy. You can blend it smooth, like cream, then add to the soup. Be sure to reserve some for topping! Avoiding soy? No problem, just blend a can of cannellini beans (aka white beans) instead. This makes a great soy-free vegan cream!
- Vegetable Broth/Vegetable Stock: You can buy pre-made or whip up your own with bouillon or stock cubes. I like to use my vegan chicken broth recipe!
As always, the full recipe is down at the bottom of the page, so if you’re in a rush, feel free to scroll and crack on!
Step by Step Instructions
Making this creamy vegan sweet potato soup is a breeze. Here’s how it all comes together:
- Sauté the Base: In a large soup pot or Dutch oven, heat olive oil over medium heat, then add onion and garlic, cooking until fragrant.
- Add Spices and Sweet Potatoes: Add spices and maple syrup, stirring until well combined. Add chopped sweet potatoes and pour in veggie broth (or vegan chicken broth).
- Simmer Until Tender: Cover and simmer on medium-high heat until the sweet potatoes are tender, usually around 15 minutes.
- Blend and Serve: Add the silken tofu and lemon juice, then blend everything with an immersion blender. Ladle into bowls, top with fresh coriander, crispy chilli oil, and croutons!
How to Customise Vegan Sweet Potato Soup
Want to add your own twist? Here are some easy ways to make this soup your own:
- Finish with Fresh Herbs: Try fresh thyme or parsley in place of fresh cilantro/coriander for a different herbaceous twist.
- Swap Sweet Potatoes for Butternut Squash: If you love butternut squash soup, this is an easy swap to make!
- Adjust the Spices: For extra heat, add red pepper flakes or a pinch of cayenne pepper.
- Add Red Lentils: For added protein and thickness, toss in a handful of red lentils, you may need to extend the cooking time by 10 mins.
Pro Tip: Easy Sourdough Croutons
Croutons are one of those things that everyone buys even though they're SO easy to make. Here's how. Simply cut two slices of sourdough bread into chunks. Toss in a little olive oil then sprinkle generously with sea salt and black pepper. Place on a baking tray and bake in the oven for ten mins at 160c/320f. These will transform not only your Vegan Sweet Potato Soup but also your vegan chicken caesar salad and your vegan mushroom soup!
Got Leftovers?
Leftovers? Lucky you! Transfer any cooled soup to an airtight container and refrigerate for up to three days or freeze for up to a month. Defrost fully and reheat on medium heat until hot, stirring occasionally. And yes, this soup is even better the next day, served with homemade crusty sourdough bread of course!
Vegan Sweet Potato Soup FAQs
Yes! A food processor or a hand blender/immersion blender will do the trick.
Yes! Just replace the silken tofu for a whole 400g can of cannellini beans blended until smooth (including all the liquid inside). This makes a great vegan cream!
Absolutely! Just cool it down, pop it in an airtight container, and freeze for up to a month.
The spices add warmth, but it’s quite mild. Add cayenne or red pepper flakes if you prefer heat.
More Vegan Winter Warmers!
If you tried this Vegan Sweet Potato Soup Recipe or any of the other fun vegan recipes on my blog please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to follow me on Substack today for weekly updates!
Creamy Vegan Sweet Potato Soup (No Coconut!)
Equipment
- 1 large pot
Ingredients
- 1 teaspoon olive oil
- 1 onion roughly chopped
- 3 cloves garlic roughly crushed
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon fine sea salt or 1 teaspoon celery salt
- 1 tablespoon maple syrup
- 680 g sweet potatoes peeled and chopped into ½ inch pieces
- 750 ml vegetable stock or my homemade vegan chicken broth
- 300 g silken tofu drained
- 1 tablespoon lemon juice
- Fresh coriander cilantro, for serving
- Crispy chilli oil for serving
- Sourdough croutons for serving (see note in blog post)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes or until softened and fragrant.1 teaspoon olive oil, 1 onion, 3 cloves garlic
- Add the ground ginger, ground coriander, smoked paprika, black pepper, sea salt (or celery salt), and maple syrup. Stir and cook for another 1-2 minutes until the spices are fragrant.½ teaspoon ground ginger, ½ teaspoon ground coriander, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper, 1 teaspoon fine sea salt, 1 tablespoon maple syrup
- Add the chopped sweet potatoes and pour in the vegetable stock. Stir to combine, cover, and bring to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for 15 minutes or until the sweet potatoes are tender.680 g sweet potatoes, 750 ml vegetable stock
- While the soup is simmering, blend the silken tofu until completely smooth. Reserve a few tablespoons for topping, and set aside.300 g silken tofu
- When the sweet potatoes are soft, remove the pot from the heat. Add the blended tofu and lemon juice to the soup, then blend everything together using an immersion blender until smooth and creamy. Adjust seasoning to taste.1 tablespoon lemon juice
- Ladle the soup into bowls and top each serving with a swirl of the reserved tofu cream, fresh coriander, a drizzle of crispy chilli oil, and a handful of sourdough croutons.Fresh coriander, Crispy chilli oil, Sourdough croutons
- Storage: Allow the soup to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to a month.
Nikita
Lovely subtle spice kick. Even better after a couple of days in the fridge!!
Richard Makin
This is one of my favourite soups and I really hope you all feel the same! It's easy and works every time! Let me know if you have any questions in the comments.