Sweet Potato Soup

3.71 from 34 votes

Vegan sweet potato soup made with coconut milk and spices for a velvety smooth, dairy-free broth. Cozy, nourishing, and so simple to make in one pot.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

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.

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.

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.