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This creamy sweet potato soup is slightly spicy and rich yet light. It uses easy ingredients, requires minimal prep, and is totally delicious!
Published in March 2023/updated in Oct 2026
Now that soup season is here, let me re-share this excellent vegan soup that is gluten-free and dairy-free, and it all comes together in less than half an hour.
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It’s a scrumptious, healthy soup that makes an excellent family meal on weeknights. Still, it’s also elegant and ideal for your Thanksgiving table — absolutely brilliant if you’re looking for an easy, healthy recipe to make ahead and reheat.
Firstly, for the recipe, we use convenient sweet potatoes, which are packed with nutrients and give this healthy soup a sweet flavor and a creamy texture when it’s blended.
We also use a warming combination of spices for flavor, along with just a touch of coconut milk (not the whole can!), to make it more delicious and extra luscious without weighing you down.
Next, to improve the texture, we partially blend the soup to thicken it. This way, we get both creaminess and soft potato chunks, which make a single bowl feel really substantial and satisfying (crusty bread rolls or crostini for dunking, anyone?).
Finally, the fresh cilantro and lime juice brighten everything, and the result is velvety and nutritious, with just the right balance of creaminess and spiciness we all LOVE, especially when the weather gets colder.
Now, let’s make this delicious sweet potato soup for dinner! : )
List of ingredients
- Sweet potatoes
- Carrots
- Spices
- Coconut milk
- Extra virgin olive oil
- Onion
- Garlic
- Salt & pepper
- Fresh cilantro & lime
How to make sweet potato soup
(Note: this is simply a quick explanation; the full recipe is at the bottom of the page)
- Sauté onion, garlic, carrot, and spices in olive oil.
- Add cubed sweet potatoes, broth…
- Stir in coconut milk and cook until the potatoes are fork-tender.
- Blend, possibly using a high-powered blender, adjust the seasoning, and serve with fresh cilantro and lime juice.
Recipe notes
Vegan sweet potato soup ingredients
Vegetables: a simple mix of onion, garlic, carrots, and, obviously, sweet potatoes that lend a vibrant color, luscious texture, and a healthy dose of fiber and nutrients. And if you love this humble ingredient, you’re going to love this delicious one-pot pasta and pizza!
Spices: I kept things simple with garam masala, ground ginger, and turmeric (plus salt and pepper). However, I recommend adding a pinch of cayenne pepper or red pepper flakes for a gentle kick, if you like it (I do!).
Unsweetened coconut milk (the kind in the can): I use half a cup of full-fat coconut milk to make this soup nice and creamy without adding extra fat or calories (no heavy cream needed!). By the way, did you know you can freeze leftover coconut milk for next time?
Lime juice & cilantro: Fresh citrusy flavour to balance out the rich creaminess of potatoes and coconut milk. Lemon juice works just fine if it’s what you have on hand.
Serving suggestion
You definitely want some crusty panini bread, breadsticks, or focaccia to dip into this delicious soup (pictured with these golden stovetop croutons). And quick salads like this bean salad or chickpea salad would also be great for more protein.
Storage tips
This sweet potato soup keeps in an airtight container in the fridge for up to 3-4 days and freezes very well. I made a relatively small batch today, but you can easily double it and freeze half for later (that’s what I usually do—my 11-year-old loves this soup, and I keep portions in the freezer just for him!).
More soups you’ll love!
You might want to check out this collection of 30+ vegan soup recipes. Below are a few of our favorites:
If you make this terrific sweet potato soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Vegan Sweet Potato Soup
Servings: 4
Calories: 284kcal
- 1 ½ tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon ginger (or 2 tsp of grated fresh ginger)
- 1 teaspoon turmeric
- 1 ½ pound (approx 700 grams) sweet potatoes, peeled and diced
- 2 ¼ cups (540 ml) low sodium vegetable broth, use more for a thinner soup
- ½ cup (120 ml) coconut milk
- ½ to ¾ teaspoon fine salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- ½ lime or lemon juice, or to taste
- 2-3 tablespoons chopped cilantro, to serve
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and carrots, and cook, stirring often, for about 5 minutes.
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Stir in garlic and spices, and cook, stirring, for another minute, or until fragrant.
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Add diced potatoes, broth, coconut milk, ½ teaspoon of salt, and black pepper. Turn the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes, or until the potatoes are tender.
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Turn off the heat, let it cool slightly, then blend the soup partially using either an immersion blender or a stand blender. If using a stand blender, for the best results and your safety, read the notes in the recipe card!
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Once the soup is blended, stir in lime juice, the chopped cilantro, taste and season with more salt/pepper if needed, or more lime juice. You can also add an extra touch of broth/water if you prefer a thinner consistency.
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Ladle the soup into bowls and top with extra cilantro, and serve with croutons or crusty bread and lime wedges. Enjoy!
BE CAREFUL WHILE BLENDING!
Firstly, make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and your kitchen:
- Let the soup cool slightly.
- Use a ladle to transfer part of the soup to the blender (always work in batches if you want to blend the whole soup). Be careful during this process; it’s still hot.
- Never fill a blender bowl to the brim; never pass the maximum fill line.
- Once you’ve transferred the soup to the blender, remove the lid cap to let the steam escape, since hot soup creates steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully pour the soup into its pot.
Seasoning: Use a vegetable or chicken broth that tastes quite salty on its own; it’s important to adjust the seasoning at the end, not at the beginning, since you never really know how strong the broth’s salt is.
Leftovers: it keeps well in the fridge for up to 3-4 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 1 month.
Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Calories: 284kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 414mg | Potassium: 814mg | Fiber: 7g | Sugar: 10g | Vitamin A: 29923IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg
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