Creamy Vegan Sweet Potato Soup (No Coconut!)
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!
Servings: 6 servings
Calories: 158kcal
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.
Nutrition
Serving: 1grams | Calories: 158kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 951mg | Potassium: 524mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16426IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg