Sweet Potato Soup

Quick Summary

A vibrant, creamy Sweet Potato Soup packed with vegetables, rich smoked paprika, coriander, thyme, and a drizzle of coconut milk makes this healthy vegan soup recipe a winner every time!

sweet potato soup

If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…sweet potatoes! My favorite vegetable!

It has the most vibrant, rocking orange color that I’m absolutely obsessed with! And it is luxuriously creamy, but there is actually no heavy cream or dairy involved. The soup is vegan, gluten-free, dairy-free, and super healthy, but it tastes so rich and divine! You are going to LOVE the flavors in this soup, I just know it. Plus, it’s so cozy and comforting, basically a hug in a bowl.

sweet potato soup in pot

How to Make Sweet Potato Soup

This soup is actually really easy to make, which makes it perfect for an easy weeknight meal or even lunch.

  • Use a large pot to make the soup. I like to use a Dutch oven.
  • Cook the onion, carrot, celery, and orange bell pepper in a little bit of olive oil. Cook until the veggies are tender, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
  • Add the chopped sweet potatoes, vegetable broth, smoked paprika, coriander, thyme, salt, and pepper. Smoked paprika is my FAVORITE and gives the sweet potato soup a warm, rich, and slightly smoky flavor. It’s SO good.
  • Partially cover the pot with a lid and simmer for 20 to 30 minutes or until the sweet potatoes are soft when pierced with a fork.
  • Use an immersion blender to blend the soup to your preferred consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a stand blender and blend! You may have to do this in two batches and be careful not to blend when the soup is super hot. Let it cool for a few minutes.
  • Stir in the coconut milk. I love using canned coconut milk to make soups creamy! It doesn’t add a strong coconut flavor, but it gives this Sweet Potato Soup a luxurious, velvety texture that really takes it up a notch. You can find coconut milk in the Asian food aisle of your grocery store!
  • Serve the soup warm. You can garnish each bowl with a drizzle of extra coconut milk, a dash of smoked paprika, and freshly chopped parsley, if desired.
bowl of sweet potato soup

Sides for Sweet Potato Soup

I really love soup nights, especially when it’s a little colder outside. It feels just right to have a pot of soup simmering on the stove. If you want to serve a few side dishes with the soup, here are some ideas.

How to Store

This is a great soup to make and store! The leftovers are excellent. Sweet potato soup lasts for up to five days in the refrigerator and up to three months in the freezer. It’s perfect to eat for lunch with a grilled cheese sandwich or salad!

bowl of sweet potato soup with spoon

More Vegetarian Soup Recipes

Sweet Potato Soup

A vibrant, creamy Sweet Potato Soup packed with vegetables, rich smoked paprika, coriander, thyme, and a drizzle of coconut milk makes this healthy vegan soup recipe a winner every time!
5 from 7 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 orange bell pepper, stemmed, seeds removed, and chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 lbs sweet potatoes, peeled and chopped
  • 32 oz vegetable broth
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
  • Kosher salt and black pepper, to taste
  • 1 cup coconut milk

Instructions
 

  • In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and pepper. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
  • Add the chopped sweet potatoes and vegetable broth. Season with smoked paprika, coriander, thyme, salt, and pepper. Partially cover the pot with a lid and simmer for 20 to 30 minutes or until the sweet potatoes are soft when pierced with a fork.
  • Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. You will need to do it in two batches, so the blender isn’t too full and make sure you let the soup cool for a few minutes so it isn't too hot.
  • Stir in the coconut milk. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve warm. You can garnish the soup with a drizzle of coconut milk, a dash of smoked paprika, and chopped fresh parsley, If desired.

Nutrition

Calories: 275kcal, Carbohydrates: 38g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Sodium: 703mg, Potassium: 711mg, Fiber: 6g, Sugar: 10g, Vitamin A: 24338IU, Vitamin C: 32mg, Calcium: 62mg, Iron: 3mg
Keywords plant based, vegan

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Photos by Molly, Yes to Yolks

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Gluten-Free Winter Kid Friendly

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. Maria, this looks delicious!! It’s going on the menu after I replenish my sweet potato supply! Under How to Store, I think you mean three months in the freezer. 😉

  2. 5 stars
    Made this today and it was delicious! I had everything on hand already except the bell pepper so just substituted another carrot. Perfect way to get some veggies in!

  3. 5 stars
    This was a wonderful soup! So glad I was able to save a cup for the next day as my family gobbled it up! Thank you!

  4. 5 stars
    Made this tonight! It was a comfort food for me! Warm, soothing, and delicious. Will definitely be making again.

  5. 5 stars
    Made this a few nights ago. The whole family loved it and it makes great leftovers too. I added a little chili pepper flakes when I reheated the soup and the little kick made it even better. 🙂

  6. Sweet potatoes are one of my kid’s favorite, I will try this recipe this weekend. Good to know it could be stored in the refrigerator and lasts up to 5 days.

  7. i was roaming for an easy soup recipe, but this looked so delicious i couldn’t stop myself from trying this out. I don’t cook often but this was a must try. Thanks for sharing this yum recipe.

  8. Hi Maria! Love your recipes!
    How many cups of chopped sweet potatoes is 2 lbs?
    Thank you,
    Moira

  9. 5 stars
    So good! I added a few lentils to give it a protein boost. Sadly, I used green ones and ruined the color, but I’ll use orange ones next time. I made 3 gallons of it and will be distributing it to our houseless community tomorrow. Thank you so much for this awesome recipe!

  10. Do you think it would make a big difference in taste if I substitute chicken stock for the vegetable broth?