Best 7 Vegan Sweet Potato Soup Recipes

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
• Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
• Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

VEGAN SWEET POTATO SOUP

Steps:

• Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
• Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Steps:

• Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
• Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
• Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
• Ladle the warm soup into bowls and spoon some pesto on top of each serving.

CREAMY VEGAN ROASTED SWEET POTATO SOUP

Steps:

• Peel the sweet potato and cut into rustic chunks with the red onions.
• Toss the vegetables in olive oil and Celtic sea salt.
• Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
• Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
• Allow to cool slightly, and then place in batches with the raw macadamias.
• Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
• Garnish with some chopped coriander and some raw macadamias and devour!

VEGAN CREAMY SWEET POTATO SOUP

Steps:

• Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
• Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
• Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
• Puree with immersion blender until smooth. Add cashew cream and mix well.

VEGAN SWEET POTATO AND TOFU SOUP

Steps:

• Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
• Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.