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Just one pot, 8 ingredients, and less than 40 minutes are required to prepare this comforting vegan sweet potato soup! It’s creamy, subtly spicy, and flavored with plenty of garlic, smoked paprika, and coconut milk!
⭐️ Why You Should Try It
- It’s made in one pot. There is no oven required, just add all of the ingredients to a pot, let simmer, and blend! It’s as easy as that.
- It’s comforting: this soup has the same qualities as a cozy blanket: it makes you feel good and provides extra warmth. That’s the kind of soup that warms you up from the inside on a chilly evening.
- It’s a crowd-pleaser: Thanks to the natural sweetness of the potatoes, this soup has the perfect balance of sweet and salty. Plus, kids love it too!
🍠 Ingredient Notes
- Sweet potatoes – While any type of sweet potato will work, I recommend using the orange ones (garnet or jewel variety). Japanese sweet potatoes can make a good substitute, but your soup won’t be as colorful.
- Garlic and onion – For flavor, you can substitute shallots for the onion.
- Coconut milk – Preferably full-fat coconut milk. It adds richness and creaminess to the soup.
- Chili sauce – I personally went with Buffalo sauce here, but you can use sriracha or your favorite hot sauce!
🥣 How to Make It
This recipe is as easy as adding all the ingredients to a pot and letting it simmer for 35-40 minutes.
Start by cooking onions and garlic until soft. Then, add the diced sweet potato, coconut milk for creaminess, buffalo sauce (or hot sauce) for spiciness, and smoked paprika for a subtle smoky flavor.
Once the sweet potato is fork-tender, transfer everything to a blender and blend until perfectly smooth and creamy.
I like my soups thick, but if you prefer your soup with a thinner texture, feel free to add more water when blending.
🥖 What to Serve It With
To add more protein and make this a full meal, you can serve it with sautéed tofu or tempeh, croutons, or crusty baguette! Good carbs + protein + healthy fats make the perfect winter dish to keep you going during these grey and cold days.
You can also serve this sweet potato soup as is, with a drizzle of coconut milk, and garnish with dried rosemary and ground black pepper.
📔 Tips
- If you don’t want the soup too sweet, you can use half sweet potatoes and half white potatoes.
- White sweet potatoes will work as well, but your soup will have a paler color.
- Start with just one teaspoon of hot sauce and add more to taste AFTER blending the soup. I found that one teaspoon of buffalo sauce was enough to add a nice kick without overpowering the flavor of the sweet potatoes.
💬 FAQ
You can add more coconut milk, vegetable broth, or water and adjust the saltiness accordingly.
It will keep for up to 4 days in the refrigerator.
Yes, once cooled down, transfer to a container. It will keep in the freezer for about 2 months. Simply thaw overnight in the refrigerator and reheat in a saucepan over low-medium heat.
I hope you love this super creamy sweet potato soup! It’s a quick and delicious family meal that is healthy and warming!
I’m now leaving you because I have a bowl of this smoky soup waiting for me.
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Update November 2022: The post has been updated with new photos, an improved recipe, and more informative content.
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Warming Sweet Potato Soup
Ingredients
- 1 tbsp oil
- 1 onion or two shallots, diced
- 2 cloves of garlic minced
- 1 large sweet potato
- 1 13.5-oz can can full-fat coconut milk
- 1 tsp buffalo sauce or sriracha
- 3/4 cup water
- 3/4 tsp smoked paprika
- 1/4 tsp salt adjust to taste
Instructions
- Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic and sautée for 3-5 minutes, or until the onion is soft.
- In the meantime, peel the sweet potato and dice it into small, evenly-sized cubes. Add the diced sweet potato, full-fat coconut milk, buffalo sauce, water, smoked paprika, and salt to the saucepan.
- Bring to a boil, cover, and let simmer for 30-35 minutes or until the sweet potatoes are fork-tender.
- Transfer to a high-speed blender and blend for 10-15 seconds or until the soup is smooth and creamy. You can add some water to adjust the consistency to your liking; I didn't add any as I like my soups to be thick. Taste and adjust the salt and spiciness to your liking.
- Serve immediately with your favorite toppings. Tofu or tempeh are great to add protein and make it a full meal.
- The soup will keep for up to 4 days in the refrigerator.
Notes
- If you don’t want the soup too sweet, you can use half sweet potatoes and half white potatoes.
- White sweet potatoes will work as well, but your soup will have a paler color.
- Start with just one teaspoon of hot sauce and add more to taste AFTER blending the soup. I found that one teaspoon of buffalo sauce was enough to add a nice kick without overpowering the flavor of the sweet potatoes.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I’ll try this at weekend for my family. Thank you for sharing.
This is an excellent soup filling and very tasty. Made it already numerous times. Thanks for this wonderful recipe!
Glad you liked this soup Elzina! Thanks for your feedback 🙂
Made this for dinner & loved it. Had to sub chipotle paste because I ran out of Sriracha, but that smokiness was a nice addition. This soup was just beautiful paired with some simple grilled tempeh and spinach. My wife decided it was a favorite. It’s going to be a regular winter meal for us.
Thank you!
Glad you liked this soup Kristin! Thanks for your rating 😉
Made this with butternut squash since I didn’t have a sweet potato. Delicious!
Thanks for your feedback Caroline!
Thanks Cynthia! Totally understand, it’s true basil is not as easy to find in the winter! What you can do is use 3 tbsp of vegan pesto (homemade or store-bought), or simply omit. Hope this helps!
Hello
I am enjoying your blog and recipes! I would love to try this recipe, but I live in UK and have no reference point for ‘Buffalo Sauce’! I have tried a quick internet search, but most recipes just add additional ingredients such as Worcestershire Sauce to a ‘hot sauce’. Hot with chilli, paprika, black or other peppers?? Suggestions welcome! THANKS, Linda
Hi Linda,
Thanks for the kind words!
I get mine on Amazon as it’s not popular in France either. If you can’t find it you may want to substitute it for a tablespoon of sriracha, or make your own: https://www.recipezazz.com/recipe/franks-redhot-sauce-copycat-13676
THANKS for your prompt response. On the menu for the weekend!
This looks amazing!! Definitely adding to next weeks menu 🙂
Thanks Sarah! 🙂
Absolutely delicious on a cold autumn night! Substituted buffalo sauce with Siracha and worked like a charm.
Great! Thanks for your feedback Chris!