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Creamy Vegan Sweet Potato Soup is gluten-free and ready in just 30 minutes!

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.
Course Main Course, Soup
Cuisine American
Keyword creamy vegan sweet potato soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 247kcal
Author Tessa Fisher


  • 3 medium sweet potatoes cooked
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves minced garlic
  • 3 cups vegetable broth
  • 1 tablespoon maple syrup
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsweetened almond milk (or other non-dairy milk)

Optional toppings

  • 1/4 cup raw hazelnuts toasted and chopped
  • 1/4 cup raw pistachios toasted and chopped
  • drizzle of maple syrup or olive oil


  • Prepare your sweet potatoes first. Pierce your sweet potatoes with a fork and cook on the appropriate potato setting for your microwave. You'll want the potatoes cooked soft enough for them to be easily mashed with a fork.
    While the potatoes are cooking, chop your onions and prep your other ingredients. 
  • In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until soft and tender, about 6-8 minutes. Add your garlic and cook for 1 minute. Scoop out your cooked sweet potatoes and add them to the pot, followed by the maple syrup, ginger, cinnamon, cayenne, salt, and pepper. Stir to combine. 
  • Add the vegetable broth and bring to a boil. Reduce heat and allow to simmer for 5-8 minutes. 
  • Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer mixture to a blender, blend until smooth, and return to pot. 
  • Stir in almond milk and allow to heat for 1 to 2 more minutes. If you want a thinner consistency, just add a little more almond milk until desired consistency is reached.
    Serve hot and top with nuts, olive oil, or maple syrup if desired. 


Calories: 247kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1402mg | Potassium: 634mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24451IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg