Vegan Sweet Potato Soup

Publised on 06/05/2019. Last Updated on 29/02/2024 by Richard

A perfectly heartwarming sweet potato soup, served with toasted coriander seeds and home-made oat cream. Ideal for a quick autumn lunch!

The weather is starting to turn, and all I can think about is making this delicious vegan sweet potato soup. The title doesn't do this soup justice because there are so many amazing ingredients in this soup too. Turmeric, coriander seeds, carrots and miso make this soup crazy tasty AND crazy healthy.

The home-made oat cream helps this soup to taste just a little bit more indulgent. The texture is beautifully smooth and when topped with the toasted coriander seeds, it becomes super fragrant!

Magic Ingredients!

There are two magic ingredients to make this soup extra special! Here's what you'll need!

• Fresh turmeric
  This stuff is an amazing way to add colour and also boost the healthiness of this recipe! It's a natural anti-inflammatory and people use it to boost their immune systems. Seems like a perfect fit for an autumnal heartwarming vegan sweet potato soup!
• Brown rice miso
  Sweet potatoes are, obviously, rather sweet! To make this soup nicely balanced, I like to make sure there's a great amount of umami involved. Brown rice miso has a really mellow saltiness with a hint of sweetness. Perfect!

Swaps and subs?

This is a super customisable recipe! Feel free to mix and match the ingredients in any way you like. Here are a few of my top suggestions:

• The Spices
  Coriander and chilli are the best friends of sweet potato, but there are loads of other spices which would work well here. A hint of cinnamon would make this much more wintery. Some cumin or garam masala gives this soup a beautifully warming curry vibe.
• The Sweet Potato
  Yep, it's the star of the show but why not give it a little twist. You could try using winter squashes instead, perhaps butternut is the best option. Pumpkin would also work great and why not toast the seeds and top the soup with them. 
• The Oat Cream
  If you're not up for making the oat cream from scratch, you can always substitute this for a swirl of coconut cream. Oatly make a delicious oat cream too, so why not give that a go instead?

Want more soup recipes?

Why not give these other soup recipes a go!?

• Chunky tomato and Vegan Meatball Soup
• Mexican Tortilla Soup
• Spiced Squash Soup

Golden Root Soup with Toasted Coriander and Oat Cream

A perfectly heartwarming sweet potato soup, served with toasted coriander seeds and home-made oat cream. Ideal for a quick autumn lunch!

Print Pin Rate

Servings: 4 servings

Calories: 134kcal

Author: Richard Makin

Ingredients

For the Oat Cream

• ▢ 300 ml boiling water
• ▢ 40 g organic rolled oats
• ▢ small pinch fine sea salt
• ▢ 1 tablespoon sunflower or rapeseed oil

For the Soup

• ▢ 1 tablespoon rapeseed/olive oil
• ▢ 1 tablespoon coriander seeds + 1 tablespoon coriander seeds separated
• ▢ 1 large onion roughly chopped
• ▢ 3 cloves of garlic crushed
• ▢ pinch cinnamon
• ▢ pinch ground coriander
• ▢ pinch cayenne pepper
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 stalk celery roughly chopped
• ▢ 1 large carrot roughly chopped
• ▢ 1 large sweet potato roughly cubed
• ▢ 1 thumb-sized piece of fresh turmeric
• ▢ 1 tablespoon brown rice miso paste
• ▢ 3 teaspoon vegan bouillon
• ▢ 1.5 litres boiling water
• ▢ Small bunch fresh coriander leaves

Instructions

Make the Oat Cream First

• In the cup of a high speed blender, place all the oat cream ingredients. Cover and leave to soak for minimum 30 minutes. Once soaked, blend the mixture until completely smooth and thick. Cover and set aside in the fridge.

To Make the Soup

• In a large saucepan over medium heat, add the oil and bring to temperature. Add 1 tablespoon of the coriander seeds to the oil and toast, stirring constantly until they smell fragrant (a minute or so). Add the onion and garlic and fry for a few minutes until turning soft and translucent. Lower the heat to medium/low.
• Add the spices, celery, carrot, sweet potato and turmeric and sweat alongside the onion for a minute, stirring constantly. Add the miso, bouillon and boiling water, stir well then bring to the boil. Allow to simmer for around 8 minutes.
• While your soup is simmering, place a small dry frying pan over a medium heat and add your remaining 1 tablespoon coriander seeds. Toast until fragrant (around a minutand then transfer to a mortar and pestle or spice grinder. Very roughly grind and set aside.
• Test a piece of carrot and a piece of sweet potato. They should be just soft enough to insert a fork easily. Turn off the heat and blend thoroughly with a stick blender until very smooth. If you’d like the soup thinner at this point, add some extra boiling water. If you’d like it thicker, return it to the hob and simmer for a little longer.
• Spoon into soup bowls, top with a drizzle of your oat cream, a few coriander leaves and a sprinkle of toasted coriander seeds.

Nutrition

Serving: 1grams | Calories: 134kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 584mg | Fiber: 4g | Sugar: 4g