Creamy Vegan Sweet Potato Soup

Creamy Vegan Sweet Potato Soup is gluten-free and ready in just 30 minutes. Made with minimal ingredients and warming spices for a spicy sweet soup.

The humble sweet potato. This favorite vegetable is inherently suited to both savory and sweet applications and this healthy sweet potato soup below is a delicious way to get in more veggies!

Why you'll love this recipe

• A perfect recipe for busy nights
• Made with simple ingredients and whole foods
• Creamy hot soup without the dairy!

Jump to:

• Why you'll love this recipe
• Ingredients and substitutions
• Step-by-step instructions
• Tips
• Serving suggestions
• Equipment
• FAQs
• More Soup Recipes
• 📖 Recipe

Ingredients and substitutions

Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.

Sweet potatoes - The starchiness of the cooked potatoes naturally lends itself to making a creamy soup. But to ensure you have a thick and creamy sweet potato soup, you don't want to add too much vegetable broth or almond milk. No flour or cornstarch is needed.

Onion and garlic - Fresh garlic and onion are best, but you can always substitute with garlic powder and minced dried onion.

Maple syrup - A little bit of this natural sweetener enhances the natural sweetness of the potatoes. Coconut sugar or honey (not vegan) are good substitutes.

Vegetable broth - Check to make sure you are purchasing a gluten-free broth if needed.

Ginger, cinnamon, and cayenne pepper - Just the right amount of spice gives maximum flavor. Don't have cayenne powder? You can sub in red pepper flakes.

Unsweetened almond milk - This adds to the creaminess. Substitute almond milk with a swirl of coconut milk, soy milk, or other plant-based milk.

Step-by-step instructions

Before you start: Cook the potatoes and chop the onions.

Step 1: Heat olive oil in a large Dutch oven. Add the diced onions and cook, then the garlic and cooked potatoes, followed by the maple syrup, ginger, cinnamon, cayenne, salt, and pepper. Stir to combine. 

Step 2: Add the vegetable broth and bring it to a boil. Reduce heat and allow to simmer for 5-8 minutes. 

Step 3: Using an immersion blender, blend until smooth.

Step 4: Stir in almond milk and allow to heat for 1 to 2 more minutes.

Tips

• Use frozen chopped sweet potatoes or canned puree to cut down on prep time.

• For a thinner soup consistency, add a little more almond milk until desired consistency is reached. Too much liquid will give it more of a broth texture.

Serving suggestions

Drizzle this easy soup recipe with a little olive oil. Sprinkle with chopped pistachios, hazelnuts, or pumpkin seeds.

Pair cups of soup with crusty bread (gluten-free, of course!), salad, grilled cheese sandwiches, vegan Brazilian cheese bread, spinach tofu quiche, or top with croutons.

Equipment

• Large soup pot or Dutch oven
• Immersion blender (or stick blender) - If you don't have an immersion blender, you can use a regular blender or food processor by carefully blending in batches.

FAQs

If you're looking for more warming gluten-free recipes, check out Katie's chicken coconut curry. And for a hearty but broth-based soup, this spaghetti squash soup is sure to please!

More Soup Recipes

Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

📖 Recipe