Vegan Sweet Potato Soup Recipe - Cookin Canuck (2024)

This velvety smooth vegan sweet potato soup is creamy without the cream, and rich with spices and nutrients. It will warm you to your toes on a chilly evening!

The aroma of this creamy vegan sweet potato soup is enough to bring the family running to the dinner table. There’s something about the scent of warm spices, such as coriander and curry powder, that evokes a feeling of contentment. Really, is there anything better than a bowl of hot soup on a cold day?!

For a little added crunch and nuttiness, lightly toast some pepitas. Sprinkle them over top of each serving of soup, along with some minced cilantro or parsley.

While many creamy vegan soups are thickened with coconut milk (like my white bean soup), I used the same trick in this recipe that I did in my Moroccan Carrot Soup.

Chickpeas! That’s right – chickpeas are blended with the other vegetables to achieve a rich, velvety texture. Without a drop of cream.

What you need for this vegan sweet potato soup recipe:

See recipe card below for full ingredients list & recipe directions.

These are the main ingredients for this recipe (affiliate links included):

• Sweet potatoes: Look for red-skinned (orange flesh) sweet potatoes, which are sometimes labeled as yams. Peel and cut into ¾-inch pieces.
• Olive oil: Two teaspoons are used to sauté the onions, and the remaining teaspoon is added along with the sweet potatoes, ginger and garlic.
• Aromatics: Onion, garlic and fresh ginger root (not ground ginger) form the flavor base of this soup.
• Spices: Curry powder and ground coriander can be found in the spice aisle of most grocery stores. If you like a little heat, add a sprinkle of cayenne pepper for a spicy sweet potato soup that hits all of the taste buds. And don’t forget the salt!
• Broth: Use your favorite homemade or store-bought vegetable broth.
• Chickpeas: I use canned chickpeas for ease and convenience. Drain the chickpeas into a fine-mesh sieve and rinse well.
• Garnish: If you’d like, garnish the soup with some pepitas. Toast them for a few minutes in a dry skillet set over medium heat to bring out the nutty flavor. Sprinkle some minced cilantro or parsley onto each serving.

HOW TO MAKE SWEET POTATO SOUP (VEGAN):

• Start by sautéing chopped onion in a little olive oil in a large saucepan.
• Once the veggies are tender, stir in the cubes of sweet potato, along with some fresh garlic, ginger, curry powder and ground coriander. The amount of spices used gives the soup a subtle curry flavor, which I thought was the perfect balance and didn’t overpower the sweet potato. However, if you prefer more curry flavor, feel free to increase the amount of curry powder.
• Add the broth and chickpeas to the pot, and bring the mixture to a boil. Cook at a lively simmer until the sweet potato cubes are tender. That should take about 30 minutes.
• This is key! Allow the soup to cool for about 10 minutes before pureeing it in batches in a blender. If you put blazing hot soup into a blender, it’s likely to blow the top off of the blender. Hot sweet potato soup on the ceiling (and possibly on you) is no fun. Trust me – I speak from experience! Alternatively, use an immersion blender to blend the soup.

Printable Recipe

This post was originally published on January 13, 2020. It was updated with new tips and text on November 9, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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