There’s something incredibly comforting about a warm bowl of Creamy Vegan Sweet Potato Soup—it’s rich, velvety, and packed with deep, savory flavors. This soup is one of my go-to meals when I want something hearty yet wholesome, especially during cooler months when I’m craving something warm.
The natural sweetness of the potatoes blends beautifully with aromatic spices like smoked paprika, coriander, and ginger, while the addition of silken tofu makes this soup ultra-creamy—no dairy needed!
One of the best things about this recipe is how easy it is to prepare. With just a handful of pantry staples and minimal effort, you can have a restaurant-quality soup ready in no time. Plus, it’s packed with plant-based protein from the tofu, making it extra satisfying.
The maple syrup enhances the natural sweetness of the potatoes, while a touch of lemon juice brightens up the flavors. And let’s not forget the toppings—crispy chili oil and sourdough croutons take this soup to the next level!
So, if you’re looking for a nourishing, creamy, and flavor-packed soup that’s perfect for any season, this one’s a must-try!
Why You’ll Be Hooked?
- Naturally creamy & dairy-free – Thanks to silken tofu, this soup is incredibly smooth without any heavy cream.
- Loaded with warm, cozy spices – Smoked paprika, coriander, and ginger bring depth and richness.
- Quick & easy – Ready in just 20 minutes with simple ingredients.
- Wholesome & nutritious – Packed with protein, fiber, and vitamins!
- Topping-friendly – Customize with chili oil, fresh herbs, or crunchy croutons.
Creamy Vegan Sweet Potato Soup Recipe
Equipment
- Large pot
- Immersion blender (or regular blender)
Ingredients
- 1 teaspoon olive oil
- 1 onion roughly chopped
- 3 cloves garlic roughly crushed
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon fine sea salt or 1 teaspoon celery salt
- 1 tablespoon maple syrup
- 680 g sweet potatoes peeled and chopped into ½ inch pieces
- 750 ml vegetable stock or my homemade vegan chicken broth
- 300 g silken tofu drained
- 1 tablespoon lemon juice
- Fresh coriander cilantro for serving
- Crispy chilli oil for serving
- Sourdough croutons for serving
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
- Toast Spices: Stir in ginger, coriander, smoked paprika, black pepper, salt, and maple syrup. Cook for 1-2 minutes until fragrant.
- Simmer: Add sweet potatoes and vegetable stock. Cover, bring to a boil, then simmer for 15 minutes until potatoes are soft.
- Blend Tofu: While the soup simmers, blend silken tofu until smooth. Reserve a few tablespoons for garnish.
- Blend Soup: Remove from heat, add blended tofu and lemon juice. Blend with an immersion blender until smooth and creamy. Adjust seasoning.
- Serve: Ladle into bowls, swirl in reserved tofu cream, and top with fresh coriander, crispy chili oil, and sourdough croutons.
Nutrition Info:
| Nutrition | Value |
| Calories | 158kcal |
| Carbohydrates | 31g |
| Fibre | 4g |
| Fat | 2g |
| sugar | 9mg |
| Protein | 5mg |
Tips to Elevate Your Sweet Potato Soup
- Roast the Sweet Potatoes for Deeper Flavor
- If you have extra time, roast the sweet potatoes at 400°F for about 25 minutes before adding them to the soup. This caramelizes their natural sugars and adds an extra layer of richness.
- Use Homemade Broth for the Best Taste
- A good broth makes all the difference! If you have homemade vegan chicken broth or vegetable stock, use it for deeper umami.
- Blend Until Ultra Smooth
- An immersion blender is great, but for the silkiest texture, blend in a high-speed blender. Just be careful when blending hot liquids!
- Garnish with Texture
- The crispy chili oil adds a spicy kick, but don’t skip the sourdough croutons—they bring the perfect crunch to contrast the creamy soup.
- Balance the Sweetness
- The maple syrup enhances the natural sweetness of the sweet potatoes, but if you prefer a little more acidity, add an extra squeeze of lemon or a splash of apple cider vinegar.
- Make It a Meal
- Serve with crusty bread, a fresh side salad, or even a scoop of quinoa for a hearty, balanced meal.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
