Elizabeth Varga's Vegan Sweet Potato Soup makes a warm and satisfying meal on a chilly autumn day, in only 30 minutes. Download our printable recipe card.
The intensely sweet flavor and gooey texture of sweet potatoes is mesmerizing and addicting — in the best way possible. Especially when featured in a good soup. This recipe is plant-based, oil-free, gluten-free, and dairy-free.
Vegan Sweet Potato Soup
Makes 6 servings
Ingredients
- ½ Large Yellow Onion diced
- 4 Cups Vegetable Broth divided
- 1 ½ Teaspoon Salt
- 1 Teaspoon Curry Powder
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Turmeric
- ¼ Teaspoon Black Pepper
- 2 Large Sweet Potatoes chopped
- 1 ½ Cups Coconut Milk (1 Can)
Instructions
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In a large pot, sauté the onion with ¼ cup of the vegetable broth over medium heat until soft and translucent. Stir in the salt, curry powder, garlic powder, turmeric, and black pepper.
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Add the sweet potatoes, remaining vegetable broth, and coconut milk, and bring to a boil. Reduce the heat to medium and simmer for 20 minutes or until the sweet potatoes are soft.
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Puree using a blender, food processor, or immersion blender. Serve and enjoy!
For nutrition information, ingredient substitutions, and more, visit AtElizabethsTable.com.
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Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.
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