Sweet Potato Soup with Roasted Cauliflower Crumbles
Searching for a soft, soothing, healthy meal, that also happens to be totally plant-based? This colorful Vegan Sweet Potato Soup is your new fave. It’s thick and creamy and naturally sweetened with warm spices and nutrient dense ingredients. If you’re vegan, dairy-free or just want a thick, hearty and wholesome soup, then look no further, one ounce of flavour without the compromise.
Thank you for reading this post, don't forget to subscribe!Great for meal prep, chilling nights or as a prelude to a feast during the holidays, this soup is as easy to throw together as it is fulfilling. The sweet potatoes add some natural creaminess, and a shot of coconut milk (which is optional) pushes the texture over the top, without even the smallest hint of dairy.
Why You’ll Love This Sweet Potato Soup Recipe
Using easy ingredients from your pantry.
Completely plant-based and gluten-free
Ultra-creamy without any cream
All sorts of different toppings and mix-ins can be added to adjust according to preference
Freezes beautifully for future meals
RICH in vitamins, fiber, antioxidants
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon (optional)
1 ½pounds sweet potatoes, peeled and cut into cubes (about 3 medium)
4 cups vegetable broth
Salt and pepper to taste
½ cup full-fat coconut milk (if you want an extra creaminess)
Juice of ½ lemon or lime (optional, to sharpen the taste)
Optional Toppings:
Toasted pumpkin seeds (pepitas)
Coconut cream swirl
Fresh herbs (parsley, cilantro, or chives), chopped
Red chili flakes for heat
Instructions
Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened and transparent. Stir in garlic and cook for 1 more minute before fragrant.
Add the spices:
Add cumin, ginger, smoked paprika and cinnamon (if using); stir to coat. Cook for 30 seconds to toast the spices.
Add sweet potatoes and broth:
Stir in the sweet potatoes and pour in the vegetable broth. Bring to a boil, lower heat to a simmer over 20–25 minutes, or until the sweet potatoes are tender, uncovered.
Blend until smooth:
Puree with an immersion blender in the pot, or in batches in a blender. Blend until silky smooth.
Finish and season:
Add in coconut milk and lemon juice if using. Season to taste with salt and pepper. Warm through over low heat.
Serve and garnish:
Top soup with your favorite toppings, such as toasted seeds, fresh herbs, or a swirl of coconut cream, and serve.
Tips for Success
Swap roasted sweet potatoes for added depth of caramelized flavor.
A pinch of cayenne or chili powder would work well for heat.
If the soup is too thick, adjust the thickness by adding a little water or more broth.
Allow the soup to rest a few minutes before serving to allow the flavors to come together.
Storage and Reheating
Refrigerator: Keep in an airtight container 4 days.
Freeze: Freeze in portions for up to 2 months.
Reheating: Gently reheat on the stovetop or in the microwave, stirring occasionally.
FAQs
Is coconut milk essential for this soup?
Absolutely. Coconut milk is not mandatory — the soup will still be creamy and delicious without it.
Can I use other root veggies?
Yes! Sweet potatoes also go well with butternut squash or carrots.
Is this soup spicy?
Not as a rule, but you can heat things up with chili flakes or cayenne.
Vegan Sweet Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon optional
- 1½ lbs sweet potatoes peeled and cubed
- 4 cups vegetable broth
- Salt and pepper to taste
- ½ cup coconut milk optional
- Juice of ½ lemon or lime optional
Optional Toppings:
- Pumpkin seeds
- Coconut cream
- Fresh herbs
- Chili flakes
Instructions
- Sauté onion in olive oil until soft. Add garlic and cook 1 minute.
- Stir in spices and cook 30 seconds.
- Add sweet potatoes and broth. Simmer 20–25 minutes.
- Blend until smooth. Stir in coconut milk and lemon juice if using.
- Adjust seasoning and serve hot with toppings.
Notes
- Leave out coconut milk for an even lighter version.
- Customize spices to your taste.
- Serve with crusty bread or a fresh green salad.
