Vegan Creamy Sweet Potato Soup

Indulge in the velvety richness of this Vegan Creamy Sweet Potato Soup, a wholesome, dairy-free delight that's both comforting and nutrient-packed. Made with roasted sweet potatoes, aromatic spices like cumin, cinnamon, and turmeric, and enriched with creamy coconut milk, this soup delivers a perfect balance of earthy sweetness and subtle spice. Fresh ginger adds a warming zing, while lime juice and cilantro provide a refreshing finish. Ready in just 45 minutes, this easy one-pot recipe is ideal for cozy weeknight dinners or meal prep. Serve it hot with crusty bread or a simple side salad for a satisfying vegan meal that's sure to impress. Perfect for plant-based eaters and anyone looking to enjoy a hearty, healthy bowl of soup!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 medium onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 inch piece ginger
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 whole lime

Directions

Step 1

Peel and chop the sweet potatoes into 1-inch cubes.

Step 2

Chop the onion and mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat.

Step 4

Add the chopped onion to the pot and sauté for about 5 minutes until translucent.

Step 5

Add minced garlic and sauté for another 1-2 minutes until fragrant.

Step 6

Grate the ginger and add it to the pot along with ground cumin, ground cinnamon, and ground turmeric. Stir well to coat the vegetables evenly with the spices.

Step 7

Add the chopped sweet potatoes to the pot, stirring to combine with the onion and spice mixture.

Step 8

Pour in the vegetable broth, making sure the sweet potatoes are completely submerged.

Step 9

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until sweet potatoes are fork-tender.

Step 10

Using an immersion blender, blend the soup until it reaches a creamy consistency. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, returning it to the pot afterwards.

Step 11

Pour in the coconut milk and stir to combine, allowing the soup to heat through for an additional 5 minutes.

Step 12

Season with salt and black pepper to taste.

Step 13

Finely chop the fresh cilantro and add it to the soup, stirring gently.

Step 14

Cut the lime in half and squeeze the juice into the soup right before serving.

Step 15

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1827.2g)

Amount per serving	% Daily Value*
Calories	1145.4

Total Fat 37.8g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 4851.4mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 28.5g	0%
Total Sugars 55.5g
Protein 26.8g	0%

Vitamin D 0IU	0%
Calcium 385.6mg	0%
Iron 11.1mg	0%
Potassium 2450.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 9.0%

Carbs: 62.5%