The creamy combination of hearty sweet potatoes, zucchini, and warming spices make this vegan sweet potato soup irresistibly delicious.
This sweet potato soup gets its creaminess from just ½ cup of coconut milk, and silken tofu ( and if you're one of those people who are intimidated by tofu, please don't be! Just keep reading...)
Silken tofu is a creamy, very soft type of tofu that has the consistency of a firm pudding. It adds creaminess and protein to this sweet potato soup, but you won't be able to taste it at all. It can be found in shelf-stable cartons or in the refrigerated section next to the other types of tofu.
If you don't want to use tofu, just increase the amount of coconut milk by a cup, but note that the calorie count will be different.
Why We Love This Sweet Potato Soup
- It's easy and quick to make
- It's filling and delicious
- It has 6.5 gr of protein per serving
- It has 3 gr of fiber per serving
- It's warm and comforting
- It's kid-friendly
- It makes 12 cups, so you'll have plenty of leftovers to take for lunch!
You May Top Our Creamy Vegan Sweet Potato Soup with:
- A drizzle of canned coconut milk
- Cinnamon ginger-spiced pumpkin seeds
- Garam Masala Spiced Chickpeas
- Moroccan Spiced Chickpeas
- Toasted sesame seeds.
- Savory Granola
- Spicy Tempeh Bits
- Homemade Croutons
Other Awesome Sweet Potato Recipes
- Peanut soup with spinach and sweet potatoes
- Sweet potato brownies with halva glaze
- Three-bean sweet potato chili
- Stuffed sweet potatoes
- Sweet potato biscuits
- Baked Sweet Potato Fries
Other Healthy Soup Recipes You May Like
- Moroccan Harira Soup
- Quinoa and Kale Soup
- The Best Vegetable Soup
- Wheat Berry and Chickpea Soup
- Immune Booster Vegan Ramen Bowl
- Coconut Carrot Ginger Soup
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Creamy Vegan Sweet Potato Soup
- Total Time: 1 hour
- Yield: 12 cups 1x
Description
The creamy combination of hearty sweet potatoes, zucchini, and warming spices make this vegan sweet potato soup irresistibly delicious.
Ingredients
- 2 medium-size sweet potatoes, diced (about 5 cups) (See Note 1)
- 7 cups water or vegetable broth (See Note 2)
- 2 large zucchinis, diced (about 5 cups)
- 1 cup sliced leeks, or 1 large onion, diced
- 2 cloves of garlic, grated or minced
- 1- 12.3oz package silken tofu, crumbled ( See Note 4)
- 1 tsp salt
- ½ tsp lemon pepper or regular black pepper, if not available
- 1 tsp sweet paprika
- ⅛ tsp cayenne pepper (optional) or sub for red pepper flakes or Aleppo pepper, more or less to taste
- ½ cup canned full-fat coconut milk
- 1 - 2 tablespoon agave nectar, to taste
- 1 tsp soy sauce (optional, if using water instead of broth)
Instructions
- In a large soup pot, combine water or veggie broth, sweet potatoes, zucchini, leeks, tofu, garlic, salt, pepper, sweet paprika and cayenne pepper. Bring to a boil and cook for 10 minutes, then simmer covered for 30 minutes or until sweet potatoes are tender
- Remove from heat and let cool a bit before blending
- Puree in a blender until creamy See Safety Note 3. You can also puree with an immersion blender, but the soup will not be as creamy.
- Return soup to the pot, add coconut milk, stir well, taste and add agave to taste.
- Adjust seasoning by adding soy sauce and more salt and pepper, if needed.
- Cover and simmer for an additional 15 minutes
Notes
- Got leftover sweet potatoes? This is a great way to use them after the Holiday! Just skip step 1 in the directions below and you're all set!
- You may have to adjust the amount of salt if using vegetable broth
- When blending hot soup, make sure you always place a clean kitchen towel over the blender's lid to avoid burns in case the soup escapes and splashes.
- Silken tofu is a creamy very soft type of tofu that has the consistency of a firm pudding. It will add creaminess and protein to this sweet potato soup, but you will not taste it at all. It can be found in shelf stable cartons or in the refrigerated section next to the other types of tofu. If you don't want to give tofu a try just increase the amount of coconut milk by a cup, but note that the calorie count will be different
- Prep Time: 15
- Cook Time: 45
- Category: soup
- Method: stove top
- Cuisine: vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 239
- Sugar: 14
- Sodium: 374
- Fat: 11
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6.5
- Cholesterol: 0
cindele
Having company arriving to escape the cold and enjoy the palm trees, so making my favorite MIHTR hits ahead of time so that I can just enjoy my company and still feed them in style. I love to make your recipes because everyone always LOVES the food!
Vicky & Ruth
Thank you so much. We love it when our readers read, make and enjoy our recipes. Thank you for the support!
Katherine Meredith
This recipe never mentions when to add the coconut milk. When do I add the milk??
Vicky & Ruth
Hi Katherine, thank you for pointing out the omission in the recipe. We just corrected it. You add the coconut milk with the tofu and agave.
Meryl Arenstein
Sorry- the recipe says to add the tofu in with the veggies and sweet potato the initial cook…
Robert
This creamy soup is comforting and simply delicious.
Vicky & Ruth
Thank you!
Laurie
Delicious soup. I added a large diced carrot and 2 stalks of diced celery to bump up the veg content. Used red pepper flakes. With the immersion blender it was very creamy. Freezes well too!
Vicky and Ruth
So glad you liked it! Thank you for sharing your recipe variations!