The creamy combination of hearty sweet potatoes, zucchini, and warming spices make this vegan sweet potato soup irresistibly delicious.
- 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
- 1/2 tsp lemon pepper or regular black pepper, if not available
- 1 tsp sweet paprika
- 1/8 tsp cayenne pepper (optional) or sub for red pepper flakes or Aleppo pepper, more or less to taste
- 1/2 cup canned full-fat coconut milk
- 1 – 2 tbsp agave nectar, to taste
- 1 tsp soy sauce (optional, if using water instead of broth)
- 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
- 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
- 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