Creamy Vegan Sweet Potato Soup Recipe for Cozy Weeknights

This silky, 6-ingredient, naturally vegan sweet potato soup is ready in about 30 minutes. Thai-inspired and made with coconut milk, it’s perfect topped with chopped peanuts, cilantro and sriracha.

I usually favor chunkier soups for weeknight meals—stews and vegetable-packed bowls feel like a full dinner—but this velvety sweet potato soup has won me over. It’s rich, satisfying and filling enough to serve as a meal on its own.

I keep sweet potatoes on hand all the time because I inevitably want them during the week. They store well and are versatile: roasted, mashed or made into this creamy soup. With a can of coconut milk in the pantry and a few simple pantry staples, this recipe comes together quickly with minimal fuss.

Sweet Potatoes

Sweet potatoes are delicious prepared many ways, and this silky soup highlights their natural sweetness and body. The coconut milk and ginger add a Thai-inspired touch that balances the flavor and gives the soup a luscious mouthfeel.

Health benefits of sweet potatoes

Sweet potatoes are nutrient-dense: they’re a good source of beta-carotene (which supports vision), vitamin C, potassium and fiber. They make a satisfying, wholesome base for a simple, nourishing soup.

Adjusting the consistency

Preferences for soup thickness vary. This recipe produces a medium-thick, creamy soup—neither pasty nor watery. To control the texture, start with less broth and add more after blending until you reach the desired consistency. The recipe calls for 3 cups of vegetable broth; starting with 2 cups will yield a thicker result, and you can thin it later as needed.

Storage

Store the soup in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. If frozen, the coconut milk can separate slightly when thawed; a quick blend with an immersion or regular blender restores the smooth texture.

How to Make Vegan Sweet Potato Soup Step-by-Step

1. Gather these simple ingredients and set them ready.

2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 chopped yellow onion and cook until softened, about 5 minutes. Add 2 cloves minced garlic and 1 tablespoon fresh chopped ginger (or 1/2 teaspoon ground ginger) and cook for another minute.

3. Add 6 cups peeled and cubed sweet potato (about 3 medium) and stir to combine.

4. Pour in 3 cups vegetable broth and a 15 oz can of coconut milk. (For a thicker soup, start with 2 cups of broth and add more after blending.)

5. Bring to a boil, then reduce heat and simmer 20–25 minutes, until the sweet potatoes are very soft.

6. Puree the soup with an immersion blender until smooth, or process in batches in a regular blender. Season with salt and pepper to taste.

Serve topped with chopped cilantro, roasted peanuts and a drizzle of sriracha for heat. If you dislike cilantro, sliced green onions make a tasty alternative.

Enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh ginger (or 1/2 teaspoon ground ginger)
• 6 cups peeled and cubed sweet potato (about 3 medium)
• 3 cups vegetable broth (start with 2 cups for a thicker soup)
• 15 oz can coconut milk
• Salt and pepper to taste
• Optional toppings: sriracha, chopped cilantro or green onions, chopped roasted peanuts

Instructions

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
2. Add the sweet potatoes, then pour in the vegetable broth and coconut milk. Bring to a boil, reduce the heat and simmer 25–30 minutes until the sweet potatoes are very soft.
3. Puree the soup with an immersion blender, or blend in batches in a regular blender. Season with salt and pepper to taste.
4. Top with sriracha, cilantro or green onions and chopped peanuts, if desired.

Notes

Start with 2 cups of broth for a thicker soup and add more after blending to reach the desired consistency.

Storage: Keeps 3–4 days in the refrigerator or up to 3 months frozen in an airtight container. If separated after freezing, reblend briefly to restore creaminess.