Sweet Potato Soup
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This vegan sweet potato soup is rich, creamy, and full of flavor from coconut milk, ginger, and warm spices. A cozy, dairy-free recipe that’s simple to make and always satisfying.
Soup season is here and I couldn’t be more excited! There’s just something about a warm bowl of soup on a chilly evening that feels so cozy and comforting.
If you know me, you’ll know sweet potatoes are one of my favorite ingredients to cook with. From sweet potato fries to sweet potato brownies, I’m always finding new ways to use them, and this sweet potato soup recipe might be my coziest creation yet. It’s naturally vegan, creamy without any dairy, and so satisfying. Perfect for when you want an easy one-pot meal that still feels special.
// ★★★★★ Review //
“This soup is so easy to make and absolutely delicious! Even my picky kids loved it. I made it twice in 2 days! I omitted the cayenne pepper but otherwise made it as directed and it will be in my regular rotation! Perfect for fall!” – Amanda
Table of Contents
Why You Gotta Try This One
When the weather cools down, I always crave meals that are cozy but still easy to pull together. This sweet potato soup is one of those recipes I can count on to make everyone at the table happy.
Here are a few more reasons I love it:
- Family-friendly: Even my kids enjoy this one, which makes it a staple in our house.
- Meal-prep ready: Leftovers taste just as good the next day, and the soup freezes well for later.
- Nutritious: Sweet potatoes are packed with fiber, vitamins, and antioxidants, so every bowl is as nourishing as it is delicious.
Here’s What You Need
- avocado oil – used to sauté the vegetables. Olive oil works just as well.
- onion and garlic – the main flavor components of this soup. I love the savory combination of onion and garlic!
- fresh ginger – always grate fresh ginger if you can. It brightens the flavor and adds a subtle warmth.
- sweet potatoes – the star ingredient. Make sure you grab sweet potatoes, not yams. Yams are starchier and less sweet, so the flavor and texture won’t be the same.
- seasonings and spices – cayenne pepper (optional), dried oregano, paprika, sea salt and pepper.
- coconut milk – use full-fat canned coconut milk for the creamiest consistency. Avoid coconut milk sold in cartons, since it’s watered down and won’t give the same rich texture.
- vegetable broth – the liquid base that ties everything together.
How to Make Sweet Potato Soup
This easy sweet potato soup comes together with wholesome ingredients and minimal effort. Just follow these steps, and you’ll have a cozy, flavorful bowl in no time!
Step 1: Start by heating the oil in a large pot or Dutch oven. Add the onion, garlic and fresh ginger and sauté until fragrant and soft. Stir frequently so the onion and garlic don’t burn.
Step 2: Add the chopped sweet potatoes, dried oregano, paprika, sea salt, black pepper and cayenne pepper, if using.
Step 3: Add the coconut milk and vegetable broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until the sweet potatoes are fork-tender.
Step 4: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use a high-powered blender.
Brittany’s Tip
- Blend carefully: If you’re using a blender instead of an immersion blender, work in batches and be cautious with the hot liquid. Always leave some space in the blender so steam can escape.
- Taste and adjust: Sweet potatoes vary in natural sweetness, so give the soup a taste before serving. Add more salt, pepper, or even a splash of lime juice to balance the flavors if needed.
- For extra creaminess: If you want an even silkier texture, stir in a little more coconut milk right before serving.
How to Serve Sweet Potato Soup
This creamy sweet potato soup is delicious on its own, but pairing it with sides and toppings takes it to the next level. Here are some ideas:
- Bread or muffins: Dip with whole wheat honey brown bread or pumpkin cornbread muffins. Crackers like almond flour crackers also work well for crunch.
- Salad: A fresh green salad (like my kale caesar salad) adds brightness.
- Protein boost: Top with air fryer chickpeas or hemp hearts. For something heartier, pair with maple turmeric chicken.
- Toppings: Finish with a swirl of coconut milk, red pepper flakes, fresh parsley, or crunchy sweet potato croutons.
How to Serve Sweet Potato Soup
One of the best parts about soup is how well it can be stored! After allowing it to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Frequently Asked Questions
When shopping for sweet potatoes, look for firm, unwrinkled skins. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Technically yes, but I don’t recommend it. Canned sweet potatoes are often packed in syrup, which makes the soup too sweet. Fresh sweet potatoes give you the best flavor and texture.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Soup
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, finely chopped
- 2 large sweet potatoes, peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- pinch cayenne pepper, optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable broth
- For topping: Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons.
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
- Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
- Serve in a bowl with toppings of choice.
Video
Notes
- Storage: After allowing to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Texture options: For a chunkier soup, only blend half the pot and leave some sweet potato pieces intact. For a silky finish, blend until completely smooth.
- Flavor twist: Stir in curry powder or turmeric for a warming spiced version, or add a splash of lime juice at the end to brighten the flavor.
- Coconut milk reminder: Always use full-fat canned coconut milk, not the kind in cartons. The canned version gives the soup its creamy, rich texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
SO GOOD!! And so easy. A very pleasant heat and spice to it. I love that it uses basic ingredients and is a low cost recipe with huge flavor. I tore up baby spinach and sliced up cherry tomatoes to add to my bowl to serve. Also topped with hemp hearts. Definitely adding to the rotation.
WOO! I am so happy to hear that this recipe is a hit, Shelley! Thank you for your review & star rating, I really appreciate it!
I’ve made this numerous times and keep forgetting to come back and show some love and appreciate. Simple, easy, and tasty. My kind of dinner.
Woo! I’m so glad to hear that, Samantha! Thanks for coming back to leave a review, I really appreciate it!
This soup is so easy to make and absolutely delicious! Even my picky kids loved it. I made it twice in 2 days! I omitted the cayenne pepper but otherwise made it as directed and it will be in my regular rotation! Perfect for fall!
Ah yay!! Happy to hear this sweet potato soup was a hit, Amanda! Thanks so much for trying it out and for the review + star rating. It means so much to me!
So creamy and delicious! I loved this simple recipe made with simple ingredients. My 5yo son loved this soup and ate 3 bowls of it 👌👌 definitely will cook again soon💖
Yay!! So happy to hear this soup was a hit, Veronica! Thanks for the review + star rating. It means the world to me!
This soup was delicious! I topped it with crushed peanuts and roasted pumpkin seeds. A definite keeper. Thank you!
Yay!! Happy to hear this sweet potato soup was a hit, Lorraine! Thanks for the review. I really appreciate it!
Is there some else you can use in place of coconut milk?
Any thoughts on converting this to the slow cooker? Looks wonderful!
I haven’t tried it, but I would just saute the veggies as directed and dump your veggies, seasonings, potatoes and liquid into your slow cooker, cook for 3-4 hours on high or 6-7 hours on high until the potatoes are fork-tender, then blend as directed. 🙂 Let me know if you try it!!
This looks so yummy. I’d like to try it. I can’t have onion, garlic or ginger…..yes, its terrible, so which other spice could you recommend, having had the soup to go with the oregano, paprika and cayenne or does it need anything else? Thanks, Kathy