Spicy Buffalo Sweet Potato Soup

Buffalo Sweet Potato Soup

Easy 1-pot sweet potato soup that is spicy, thick, and so creamy! It’s flavored with buffalo sauce, coconut milk, and smoked paprika, making it a comforting winter meal!

  • Author: Full of Plants
  • Yield: 3 1x


  • 1 tbsp (15ml) oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 (about 300g) sweet potato
  • 1 13.5-oz can full-fat coconut milk
  • 3 tbsp (45ml) buffalo sauce
  • 1/2 cup (118ml) water
  • 3/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/3 cup fresh basil leaves (or 3 tbsp vegan pesto)


  1. Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic and sautée 3-5 minutes, or until the onion is soft.
  2. 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.
  3. Bring to a boil, cover and let simmer for 35-40 minutes, or until the sweet potato is fork-tender.
  4. Transfer to a high-speed blender, add the fresh basil, 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.
  5. Serve immediately with your favorite toppings. Tofu or tempeh are great to add protein and make it a full meal.
  6. The soup will keep for up to 4 days in the refrigerator.


  • Serving Size: 1
  • Calories: 229
  • Sugar: 8.7g
  • Fat: 12.8g
  • Carbohydrates: 26.2g
  • Fiber: 4.2g
  • Protein: 3.3g