Vegan Creamy Sweet Potato Soup
Warm up with a bowl of velvety, flavor-packed Vegan Creamy Sweet Potato Soup, a nourishing recipe that blends wholesome ingredients and bold spices. Featuring naturally sweet sweet potatoes, creamy coconut milk, and aromatic ginger, cumin, cinnamon, and turmeric, this soup is a perfect balance of comfort and vibrant flavor. Sautéed onions and garlic create a fragrant base, while fresh cilantro and a splash of lime juice add a refreshing, zesty finish. Ready in just 45 minutes, this gluten-free and dairy-free soup makes a satisfying meal for chilly evenings or an effortless crowd-pleaser for your plant-based menu. Serve it as a light dinner entrée or pair it with crusty bread for a hearty, nutrient-packed feast!
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Recipe Information
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
Instructions
Peel and chop the sweet potatoes into 1-inch cubes.
Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
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.
Add the chopped sweet potatoes to the pot, stirring to combine with the onion and spice mixture.
Pour in the vegetable broth, making sure the sweet potatoes are completely submerged.
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.
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.
Pour in the coconut milk and stir to combine, allowing the soup to heat through for an additional 5 minutes.
Season with salt and black pepper to taste.
Finely chop the fresh cilantro and add it to the soup, stirring gently.
Cut the lime in half and squeeze the juice into the soup right before serving.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 55.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2450 mg | 52% | |
*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.
