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!
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.
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.
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.
- Buttermilk Drop Biscuits
- Fall Chickpea Salad
- Easy Cornbread
- Kale and Wild Rice Salad
- Shaved Brussels Sprouts Salad
- Garlic Herb Parker House Rolls
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!
More Vegetarian Soup Recipes
- Easy Butternut Squash Soup
- Tomato Basil Soup
- Easy Black Bean Soup
- Sweet Potato Roasted Corn Chowder
- Turmeric Chickpea Vegetable Soup
- Vegetable Soup
- Easy Minestrone Soup
Sweet Potato Soup
- 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
- 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.
Have you tried this recipe?
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Photos by Molly, Yes to Yolks