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There’s something deeply soothing about curling up with a warm bowl of soup on a crisp day. The aroma of sweet potatoes mingling with coconut cream and spices has a way of making your kitchen feel like the heart of the home. This vegan sweet potato soup isn’t just food it’s nourishment for the soul. Whether you’re making it for a cozy dinner, meal prepping for the week, or impressing guests with a plant-based dish, you’re in for a velvety, flavorful experience you’ll want to repeat again and again.
Why You’ll Love This Vegan Sweet Potato Soup
You crave comfort but also want something wholesome and nutrient-packed. This recipe offers:
- Natural sweetness and creaminess from sweet potatoes and coconut cream
- Rich layers of flavor from ginger, garlic, and warm spices
- Dairy-free, gluten-free, and completely vegan goodness
- A silky texture that’s perfect for both casual dinners and elegant gatherings
Easy Vegan Sweet Potato Soup You’ll Love
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy, comforting vegan sweet potato soup made with coconut cream, almond butter, and warm spices.
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion (white, yellow, or brown), chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Minced Ginger
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Nutmeg
- 2 large Carrots, chopped
- 4 large Sweet Potatoes (1200g), peeled and chopped
- 2 cups Vegetable Stock (480ml)
- 14 ounces Unsweetened Canned Coconut Cream (400ml)
- ¼ cup Almond Butter (63g)
- Sea Salt and Black Pepper, to taste
- Cilantro, for serving
- Black Pepper, for serving
Instructions
1. Heat olive oil in a large pot. Add onion, garlic, and ginger; sauté until softened.
2. Add cayenne pepper and nutmeg, sauté briefly.
3. Add chopped carrot and sweet potato; toss to coat.
4. Pour in vegetable stock and coconut cream; bring to boil, then lower heat, cover, and simmer until sweet potatoes are tender.
5. Stir in almond butter.
6. Blend soup with immersion blender or in batches.
7. Season with sea salt and black pepper.
8. Serve with fresh cilantro and a sprinkle of black pepper.
Notes
Adjust spices to taste for desired heat level.
Soup can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients – Sweet Potato Soup Essentials
Here’s exactly what you’ll need to make this delicious vegan sweet potato soup. Using fresh and high-quality ingredients will make all the difference.
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive Oil | 1 tablespoon | Extra virgin recommended |
| Onion | 1 medium | White, yellow, or brown – chopped |
| Garlic | 1 teaspoon | Crushed for maximum aroma |
| Ginger | 1 teaspoon | Minced fresh for best flavor |
| Cayenne Pepper | ¼ teaspoon | Adjust for spice level |
| Nutmeg | ¼ teaspoon | Adds warm depth |
| Carrots | 2 large | Chopped |
| Sweet Potatoes | 4 large (1200g) | Peeled and chopped |
| Vegetable Stock | 2 cups (480ml) | Low sodium for control |
| Coconut Cream | 14 ounces (400ml) | Unsweetened |
| Almond Butter | ¼ cup (63g) | Smooth variety |
| Sea Salt & Black Pepper | To taste | Season generously |
| Cilantro | For serving | Fresh leaves |
| Black Pepper | For serving | Freshly ground |
Step-by-Step Cooking Instructions
Step 1 – Build the Flavor Base
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger.
- Sauté until onions soften and turn translucent.
Step 2 – Add the Spice
- Stir in cayenne pepper and nutmeg.
- Let the spices bloom for about 30 seconds to release their aroma.
Step 3 – Cook the Vegetables
- Add carrots and sweet potatoes to the pot.
- Toss them with the spice mixture until evenly coated.
Step 4 – Make it Brothy & Creamy
- Pour in vegetable stock and coconut cream.
- Bring to a gentle boil.
- Reduce heat, cover, and simmer 20–25 minutes until sweet potatoes are tender.
Step 5 – Creamy Perfection
- Stir in almond butter.
- Use an immersion blender to puree directly in the pot, or blend in batches until silky smooth.
Step 6 – Season & Serve
- Taste and adjust with sea salt and black pepper.
- Ladle into bowls and garnish with fresh cilantro and an extra pinch of pepper.
Tips for the Best Vegan Sweet Potato Soup
- Balance the sweetness – Sweet potatoes and coconut cream naturally bring sweetness. A pinch of extra salt or cayenne can help balance.
- Make it spicier – Increase cayenne or add chili flakes for a kick.
- Extra creaminess – Substitute part of the coconut cream with cashew cream for a luxurious texture.
- Meal prep friendly – Store in airtight containers; lasts up to 5 days in the fridge or 2 months in the freezer.
Frequently Asked Questions
Can I use pumpkin instead of sweet potato?
Yes! Pumpkin or butternut squash work wonderfully with the same spice blend.
Is this soup healthy?
Absolutely. Sweet potatoes are rich in fiber and vitamins A & C, ginger and garlic boost immunity, and coconut cream provides healthy fats.
Can I make it without coconut cream?
You can replace coconut cream with almond or oat milk, but the flavor will be less rich.
Conclusion
This vegan sweet potato soup is one of those recipes you’ll want in your comfort food arsenal. It’s easy, packed with plant-based goodness, and makes every spoonful feel like a warm hug. The combination of sweet potatoes, coconut cream, ginger, and almond butter creates a silky richness that’s nourishing, satisfying, and irresistible.